apricot crumble slab cake

Hold on to your hat – I am NOT in bed! I am actually sitting at my desk in front of my monster screen as I write this – having been for a walk, showered and baked a white chocolate brownie – and it’s only 8:25am! OK so obviously this is not a picture of said brownie (blondie), it is the most luscious apricot crumble slab cake that I recently made for Fairfax. The weather looks like being total crap in Auckland today (it’s hosing down as we speak), but the weather here and in many parts of the country looks fine for the weekend – so with Easter coming up, and the first few weekends of autumn underway I thought it timely to post a few recipes that you can make to take on picnics, boating trips, weekends away etc. When I was trying to think of the perfect cake, I thought it optimal to make one that was easily portable, perfect with a cup of tea, and also which made good use of seasonal produce – and with the end of the stone fruit season coming up I chose beautiful glowing apricots, although you could just as easily choose plums, nectarines or peaches. I am also a sucker for anything with a crumble topping 🙂

So why the white chocolate brownie – that is to take down to Rich when I fly down to see him in Welly today – yippee can’t wait! Rich can be a little lax with his communication (!!!), so when other Mums tell me how their darlings are going at uni and enquire about Rich it’s a very vague reply to be sure…can’t wait to get that man-child in a restaurant with a few drinks and a big ole feast of a dinner for a few hours to find out how he’s going!PS – if you fancy check out the previous recipe for the ultimate picnic roll to go with your apricot crumble cake…

Apricot Crumble Slab Cake

Makes 12-24 pieces (depending on serving size)
Prep time: 15 mins
Cooking time: 50-55 minutes
175g butter, softened
1 1/4 cup caster sugar
2 cups plain flour
2 teaspoons baking powder
¾ cup natural yoghurt
2 eggs
1 tablespoon vanilla extract
6 apricots, quartered, stones removed
2-3 tablespoons icing sugar
Preheat oven to 180˚C and line a 21cm x 27cm deep slice tin with baking paper. Beat 125g of the butter with ¾ cup caster sugar until pale. Sift in 1½ cups flour and baking powder and fold to combine briefly. Whisk yoghurt, eggs and vanilla and add to remaining mix and fold together until smooth. Smooth into prepared tin. In a separate bowl rub remaining butter into remaining flour and sugar until it forms big clumpy breadcrumbs. Lay apricot quarters cut-side up onto base and crumble over topping. Bake for 50-55 minutes until the top is lightly golden and it is cooked through. Serve warm or at room temperature, dusted with icing sugar.



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