APRICOT & BLUEBERRY CRUMBLE CAKE

Apricot & Blueberry Crumble Cake image

Provided by English_Rose

Categories Dessert

Time 1h5m

Yield 12 squares

Number Of Ingredients 13

7 ounces butter, softened
8 ounces superfine sugar
8 ounces self-raising flour
1 teaspoon baking powder
3 eggs, beaten
2 tablespoons milk
5 ounces vanilla yogurt
10 ounces apricots, skinned, halved and stoned
8 ounces blueberries
1 ounce butter
3 tablespoons self-raising flour
3 tablespoons brown sugar
1 teaspoon ground cinnamon

Steps:

Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
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 dessert, or cooled and cut into squares with tea.

Nutrition Facts : Calories 345.6, Fat 17.4, SaturatedFat 10.4, Cholesterol 95.4, Sodium 430, Carbohydrate 44.1, Fiber 1.6, Sugar 27, Protein 4.8