Apricot & Blueberry Crumble Cake
In this delightful recipe, a luscious cake base is topped with creamy vanilla yogurt, juicy apricots, and burst-in-your-mouth blueberries, then finished with a sweet and crumbly topping. Perfect for enjoying warm as a comforting dessert or cooled down as a delightful tea-time treat.
— Constant Cookbook
Ingredients
- 200g butter , softened
- 225g golden caster sugar
- 225g self-raising flour
- 1 tsp baking powder
- 3 eggs , beaten
- 2 tbsp milk
- 150g pot vanilla yogurt
- 300g apricots , skinned, halved and stoned, or use a drained 410g tin instead
- 225g punnet blueberries
- 25g butter
- 3 heaped tbsp self-raising flour
- 3 tbsp demerara sugar
- 1 tsp ground cinnamon
Instructions
- 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.
Cook Time
45M
Prep Time
PT20M
Yield
CUTS INTO 12 squares
Nutrition
- Calories: 443 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.84 milligram of sodium
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