All Recipes Best Recipe Dessert Recipes Cakes

Ingredients

¾ cup white sugar ½ cup unsalted butter, softened 2 large eggs 2 ½ cups self-rising flour 1 ¼ cups milk 1 teaspoon white vinegar 1 teaspoon vanilla extract 6 apricots fresh apricots, pitted and halved, or more to taste 1 cup all-purpose flour ¾ cup superfine (castor) sugar ½ cup salted butter, softened, cut into cubes

Nutrition Info

396.6 calories carbohydrate: 55.5 g cholesterol: 73.7 mg fat: 17.1 g fiber: 1.3 g protein: 5.9 g saturatedFat: 10.4 g servingSize: - sodium: 408.9 mg sugar: 28 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

1 7x11-inch cake

Yummy moist cake, with apricots and crumble!