Apricot and Cardamom Crumble Cake , looks so much harder than it is.


My kitchen was rather full of apricots so I felt the need to bake a cake using them. Mr Muffin loves a crumble so I thought a crumble cake would be just the thing. I think any stone fruit/ banana/ berry would go well, adapt the spices to suit. I really like cardamom and think it very underrated. This is a few recipes sewn together to make loveliness. I had it for lunch today with The Collective Dairy Blood(y) Orange yoghurt.

MMMmmmMMMmmmm, perfect match.

[recipe title=”Apricot and Cardamom Crumble Cake- Muffinmum.com” servings=”4-6″ time=” mix, 10 mins, cooking-20 mins” difficulty=”easy”]


Pre-heat oven 180
Grease 9×9 (22cm) square tin
1 ½ cups flour
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chopped fresh ripe apricots
2 eggs beaten
¾ cup vegetable oil
1 teaspoon vanilla

Crumble topping.

3/4 cup flour
3/4 cup brown sugar, packed
75 grams/ 1/3 cup butter

Mix dry ingredients in a bowl
Add eggs, oil and vanilla
Stir until just mixed
Add apricots, stir until just incorporated
Spread evenly into greased tin
For topping
combine 3/4 cup flour with brown sugar,
Rub in butter with fingertips until mixture is crumbly
Sprinkle evenly over cake mix
Bake for 20 minutes or until cake tester is clean


Here it is with the very lovely Collective Dairy Blood(y) Orange Yoghurt. I have to say, no I am not paid, this yoghurt is lovely. Doesn’t taste at all of cheap orange squash or orange lollies (sweets, candy). This may have been my breakfast, I did it for you, honest.



2 thoughts on “Apricot and Cardamom Crumble Cake , looks so much harder than it is.

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