Apricot & Blueberry Crumble Cake

It's another glorious summer day here in the UK and what could be better than to bake a luscious cake packed with fresh summer fruits to enjoy with a cup of tea in the garden. This beauty of a recipe is yet another from the latest July edition of BBC Good Food Magazine (I love this magazine; it always delivers such great recipes). The apricot and blueberry combination really caught my eye and the addition of vanilla yoghurt spooned over the half-baked sponge before adding the fruits and crumble topping sounded different but totally delicious. I couldn’t have been more right, the sponge in this cake is so fluffy and moist; with the vanilla yoghurt, fruits and crumble topping adding so many wonderful flavours. This cake would be perfect for a garden tea party or a great cake to take on a picnic!



Apricot & Blueberry Crumble Cake

Ingredients
200g/8oz butter, softened
225g/8oz golden caster sugar
225g/8oz self-raising flour
1 tsp baking powder
3 eggs, beaten
2 tbps milk
150g pot vanilla yogurt
300g/10oz apricots, skinned, halved and stones, or use a drained 410g tin instead
225g punnet blueberries

For the Crumble:
25g/1oz butter
3 heaped tbsp self-raising flour
3 tbsp Demerara sugar
1 tsp ground cinnamon

Line an oblong traybake tin (21 x 30com) with baking parchment and heat the 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 the cake has baked for 25 mins, whip it out of oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 minutes until a skewer comes out clean.

Serve warm as a pudding, or cooled and cut into squares with tea. This cake will keep in the fridge for a couple of days.