Apricot Blueberry Crumble Cake Recipe

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

How to Make Apricot Blueberry Crumble Cake

1. Preheat oven to 175°C (350°F). Line an oblong (approximately 9x13 inch) baking tray with parchment paper.
2. 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.
3. Pour batter into the prepared tin and spread evenly. Bake for 25 minutes, or until the edges are lightly golden.
4. 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.
5. Remove the cake from the oven after 25 minutes.
6. 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.
7. Sprinkle the crumble topping evenly over the fruit.
8. 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.
9. Let the cake cool slightly before serving warm or at room temperature. Cut into squares and enjoy with tea or your favorite beverage!