Apricot crumble cake

Make this quick and simple dessert with yogurt, tinned apricots and a crumble topping for the end of a weekend meal

Ingredients

• 120 ml oil or melted butter, plus extra for the tin
• 120 g plain flour, plus extra for the tin
• 200 g natural yogurt
• 100 g granulated sugar
• 1 tsp baking powder
• 1 egg
• 400 g tinned apricots, drained and sliced
• 100 g plain flour
• 80 g cold butter
• 80 g granulated sugar

Steps

1. Heat the oven to 180C/160C fan/gas 4. Butter a 22cm round cake tin and dust with flour, tipping out any excess. Combine the yogurt, flour, sugar, oil or butter, baking powder and egg.
2. Spread the batter into the cake and cover with the apricot slices.
3. Put the ingredients for the crumble into a food processor and pulse until you have a breadcrumb-like texture. Alternatively, you can rub the ingredients together with your fingers. Scatter the crumb over the apricots.
4. Bake for about 20 mins, until the crumb turns golden. This recipe has been provided by Apetit Online and not been re-tested by us.