Apricot Struesel Cake

Apricot Struesel Cake


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A delicious apricot cake that can works equally well as a hot dessert or a moist cake. It also freezes well.


Serves: 12 

  • For the base
  • 1 tablespoon butter
  • 1 cup (220g) sugar
  • 1 egg
  • 2 cups (250g) self-raising flour
  • 1/2 cup (90g) sultanas
  • 1¼ cups (315ml) milk
  • 1 large tin of apricots, drained
  • For the topping
  • 1 cup (125g) self-raising flour
  • 1/2 cup (125g) sugar
  • 125g butter

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Preheat oven to 180 degrees C.
  2. To make the base; cream together the butter and sugar then mix rest of ingredients together and spread evenly into a large well greased and lined cake tin.
  3. Then lay the drained apricots over the base.
  4. In a bowl, mix together all the topping ingredients to make a crumble and sprinkle on top of the cake.
  5. Bake in preheated oven for 30-35 minutes until it tests as done.

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