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Gluten Free Apricot Crumble Cake

Cooked apricot is the perfect addition to the Well and Good Crumble Cake Mix. Whip up a tasty cake in minutes with this recipe.

Apricot Crumble Cake on a plate

Ingredients

  • 1 Crumble Cake Mix
  • 40g melted Butter or Dairy Free Alternative (for Crumble)
  • 2 Medium eggs
  • 260g Cooked apricots – drained from their liquid
  • 75ml Light Oil
  • ¼ Cup of Water

Method

  1. Preheat oven to 160°C fan forced (338°F). Grease and line a cake tin 20cm (7.87in.)
  2. In mixing bowl, combine cake mix, eggs, water and oil. Whisk with a hand mixer for 2 minutes at a medium speed.
  3. Using a spoon, fold through cut up apricots or push larger pieces into the batter after is placed into the tin.
  4. Spoon batter into the lined tin.
  5. In a medium bowl mix crumble mix with melted butter until combined. Crumble the mixture with your hands over the cake batter
  6. Bake for 60 minutes. Once baked, gently remove from the baking tray onto a wire rack to cool down completely.

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