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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
1 7x11-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.

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  • 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.

Cook's Note:

Use a 29-ounce can of apricot halves, drained, instead of fresh apricots, if preferred.

Nutrition Facts

397 calories; protein 5.9g; carbohydrates 55.5g; fat 17.1g; cholesterol 73.7mg; sodium 408.9mg. Full Nutrition
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