Fruity cake recipe for 4 - 8 people, takes only 45 mins; recipe has butter, golden caster sugar, self-raising flour, baking powder, egg, milk, yogurt, apricot, blueberry, butter, self-raising flour, demerara sugar and ground cinnamon.
Apricot & blueberry crumble cake
Course: Fruity cake
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Yogurt: 150g pot vanilla yogurt
- Egg: 3 eggs, beaten
- Milk: 2 tbsp milk
- Butter: 200g butter, softened
- Apricot: 300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
- Ground Cinnamon: 1 tsp ground cinnamon
- Self Raising Flour: 225g self-raising flour
- Baking Powder: 1 tsp baking powder
- Golden Caster Sugar: 225g golden caster sugar
- Blueberry: 225g punnet blueberries
- Demerara Sugar: 3 tbsp demerara sugar
Directions
- Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
- Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
- When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.
