Ingredients for Apricot Blueberry Crumble Cake
- 55g (1/2 stick) cold unsalted butter (for crumble)
- Superfine Sugar
- Self Raising Flour
- 2 tsp baking powder
- 2 large eggs
- 120ml (1/2 cup) milk
- Vanilla Yogurt
- Apricots
- Blueberries
- 55g (1/4 cup) packed brown sugar
- Ground Cinnamon
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How to Make Apricot Blueberry Crumble Cake
- Preheat oven to 175°C (350°F). Line an oblong (approximately 9x13 inch) baking tray with parchment paper.
- In a large bowl, cream together 170g (1 1/2 cups) softened butter and 200g (1 cup) granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 225g (1 3/4 cups) all-purpose flour and 2 tsp baking powder until just combined. Gradually add 120ml (1/2 cup) milk, mixing until smooth.
- Pour batter into the prepared tin and spread evenly. Bake for 25 minutes, or until the edges are lightly golden.
- While the cake bakes, prepare the crumble topping: In a medium bowl, combine 85g (1/2 cup) all-purpose flour, 85g (1/2 cup) rolled oats, 55g (1/4 cup) packed brown sugar, 55g (1/2 stick) cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to rub the butter into the flour mixture until it resembles coarse crumbs.
- Remove the cake from the oven after 25 minutes.
- Spread 200g (1 cup) plain yogurt evenly over the warm cake. Arrange 170g (1 1/2 cups) fresh or frozen blueberries and 170g (1 1/2 cups) halved fresh apricots over the yogurt.
- Sprinkle the crumble topping evenly over the fruit.
- Return the cake to the oven and bake for another 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool slightly before serving warm or at room temperature. Cut into squares and enjoy with tea or your favorite beverage!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
108g
Fat
52g
Carbs
14g
