Sunday, April 7, 2013

Apricot and Blueberry Crumble Cake

200g butter , softened
225g golden caster sugar
225g self-raising flour
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

1.   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.
2.   Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
3.   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.

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