Friday, 4 July 2008

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

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.


Ivy said...

Sounds delicious. Never heard this method before regarding the yoghurt. Shall give it a try.

Thinking About Food said...

The yoghurt thing does sound unusual, but the result looks gorgeous Maria!

Emily said...

What a beautiful cake! Perfect for summer.

Beth (jamandcream) said...

I saw this in GF too - was thinking about making it for hubbys cricket tea in two weeks - looks yum!

Maria♥ said...

Thanks everyone for the lovely comments. My hubby has really enjoyed all the different combination of flavours in this cake.

Beth this cake would be perfect for your hubby's cricket tea ;o)


Ruth Strong said...

This really is a fantastic cake for sunny summer afternoons! Looks beautiful

Anonymous said...

I've just made this too and it is GORGEOUS. In fact, being a meanie, I even used some out of date yoghurt (oops!) and it was just as good.

I hope you don't mind but I came across your blog when googling this recipe and left it as a link on a wonderful forum I belong to - you've saved me doing photos and write-up on my blog now! Jennie