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Apricot Crumb Squares

Whether served with morning coffee or alongside your afternoon cuppa this easy-to-throw-together cake is bound to please. Though GoodFood suggests using canned apricots if necessary, we think this recipe should only be trotted out each year to celebrate the season for fresh apricots: the contrast between the tartness of even a perfectly ripe apricot and the lightly crispy topping is what makes this cake special. Don’t miss your opportunity to enjoy this early-summer treat!

Apricot Crumb Squares

For the topping:

6 oz. all-purpose flour (1¼ cups plus 2 tbs.)
5 oz. light muscovado sugar (1 cup)
5 oz. butter, softened (10 tbs.)
1 tsp. ground cinnamon
½ tsp. salt

For the cake:

6 oz. butter, softened (12 tbs.)
8 oz. golden caster sugar (1 cup plus 2 tbs.)
3 large eggs
6 oz. all-purpose flour (1¼ cups plus 2 tbs.)
1 tsp. baking powder
2-3 tbs. milk
4-8 fresh apricots, quartered or cut into eighths, depending on size
Confectioner’s sugar, for dusting

Heat the oven to 350°F and grease a 9”x 9” cake tin.

Put all of the topping ingredients in a food processor and blend to make a sticky crumble. Set aside.

Using the paddle attachment on a stand mixer or a wooden spoon, blend all of the cake ingredients except for the milk and apricots, gradually adding enough milk to make a creamy mixture that drops from the spoon. Spread in the tin and scatter over the apricots in a single, even layer. Top with the crumble mixture and press down lightly.

Bake for 40-45 minutes until golden and a skewer comes out clean. Cool in the tin, cut into 16 squares, and dust with confectioner’s sugar.

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