Saturday, 17 January 2009
Buttermilk and Apricot Crumble Cake
I had some apricots and buttermilk in the fridge (both past their best), and found this recipe to use them up in a tasty way.
It's a sort of cross between a cake and a pudding, with a sponge bottom, fruity middle (you could use any soft fruit here, I imagine) and a sweet oaty topping.
First you cream the butter, sugar and egg, then add the flour, baking powder and buttermilk. Spread into a lined pan (I used a square Pyrex dish lined with a strip of baking paper) then top with chopped fruit.
Combine the topping ingredients in a bowl and spoon over the top of the fruit.
Bake at 200 C for 45 min (test with skewer) and cool before serving. Goes well with custard, especially if you find cooked apricot a bit tart. I think some cooked apple would be nice in the winter.
100 g caster sugar
60 g butter (soft)
160 g flour
1 tsp baking powder
50 ml buttermilk
300 g chopped apricots or other fruit
100 ml buttermilk
50 g rolled oats
50 g ground almonds or walnuts
80 g brown sugar
pinch of cinnamon
(adapted from 'The Passionate Cook' blog)