Quick apricot apple and pecan loaf cake
Ingredients
- 175g/6oz ready-to-eat apricots, each chopped in half
- 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on
- 175g/6oz pecan nuts
- pinch of salt
- 1½ level tsp baking powder
- 2 rounded tsp cinnamon
- 110g/4oz plain flour
- 110g/4oz wholewheat flour
- 110g/4oz butter, at room temperature
- 175g/6oz soft brown sugar
- 2 eggs, beaten
- 3 tbsp milk
- 4 cubes demerara sugar, roughly crushed
- ¼ level tsp ground cinnamon
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