Apricot & Apple Crumble Cake


  • Preheat the oven to 350°F (180°C). Grease and line a 20cm (8 inch) cheese cake pan.
  • Mix together the Jordans Cereal, brown sugar (keeping back the 1 tablespoon), flour, baking powder, spices and salt. Melt the butter over a low heat and stir into the dry ingredients. Tip half the mixture into the prepared cake tin. Press down lightly.
  • Mix the apricots, apples and lemon juice together and arrange about two-thirds of it in the cake pan. Sprinkle the remaining cake mixture on top and press down lightly. Scatter the rest of the fruit mixture on top, and sprinkle with leftover brown sugar.
  • Bake for 35-40 minutes until firm and deliciously golden brown. Cool for about 20-30 minutes, (if you can wait that long!) then remove from the pan. Carefully remove the lining paper. Serve warm or cold with whipped cream, ice cream or greek yogurt.

In August & September, try using blackberries instead of apricots for a seasonal treat – they always taste good mixed with apples. A perfect pudding to please the crowds after a Sunday roast, or cold with a nice cup of tea.

Visually this cake is a real crowd pleaser; with golden apricots and sweet apple slices, just wait till you taste it. The crunchiness of Jordans Cereal combined with autumnal mixed spices makes it a cake you’d want to tuck into again and again.

Serve warm with a generous dollop of crème fraîche or whip cream for extra Mmmm factor.


20 MIN


40 MIN





3 ½ cups Jordans Cereal
2/3 cup light brown sugar +1 tbsp for topping
2 cups all-purpose flour
3 tsp baking powder
¼ tsp each of nutmeg, cinnamon, and ground all spice
1/8 tsp each of ground cloves and ground ginger
pinch of salt
1 cup butter
1 ½ cups dried apricots roughly chopped
2 apples cored and thinly sliced
2 tbsp lemon juice
Whipped cream, ice cream or greek yogurt to serve