Best Apricot Blueberry Crumble Cake Recipes
APRICOT & BLUEBERRY CRUMBLE CAKE
This crumble cake is great for a picnic, pudding, or for afternoon tea with friends
Provided by Sara Buenfeld
Time 1h5m
Yield Cuts into 12 squares
Number Of Ingredients 13
Steps:
- Line an oblong traybake tin (21 x 30cm) with baking parchment and heat 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 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 pudding, or cooled and cut into squares with tea.
Nutrition Facts : Calories 443 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.84 milligram of sodium
APRICOT & BLUEBERRY CRUMBLE CAKE
Make and share this Apricot & Blueberry Crumble Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h5m
Yield 12 squares
Number Of Ingredients 13
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
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