My experience of these type of coffee cakes is that they don’t last long. Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so. Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.
This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions. 1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin. Enjoy!!
Not sure how often friends ‘drop in for afternoon tea’ these days, but if you get a last minute call to say they’re on the way this quick and easy tea cake might work for you. Although I think I’d take the time to cut the apricots up and not just add them whole to the mixture.
When my children were little I used to make a Chocolate Ripple Cake as the base for their birthday cakes. The recipe I made was the same as this one, but without the spice. The cake always taste good, although when I look back at the photos I can see that my decoration, while enthusiastic, could hardly be described as a work of art……
These are a slight twist on ordinary rock cakes. The addition of peanut butter gives them a lovely nutty flavour. It’s another treat that would be good in the lunch box.
Cooking these in a muffin tray would seem to me to make them the ideal size for a children’s or even adult’s lunchbox. The added bonus is that they’re quick and easy to make.
I’ve posted recipes for lots of different fruit cakes since I started this blog, but have just realized that a Pumpkin Fruit Cake recipe is missing from the collection. Mum and I have both made the pumpkin version over the years, we didn’t use wholemeal flour, but either way the pumpkin is a nice touch to the traditional cake.
I found this recipe among the collection and think it’s a great way to use up the egg yolks leftover from pavlova making. I usually end up making a very, very yellow omelet, but I like this idea better.