Apricot & blueberry crumble cake
Need a lacto ovo vegetarian morn meal? Apricot & blueberry crumble cake could be an excellent recipe to try. One serving contains 331 calories, 5g of protein, and 17g of fat. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It is brought to you by BBC Good Food. 65 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. If you have vanilla yogurt, ground cinnamon, milk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is rather bad. Similar recipes include Blueberry And Apricot Crumble, Apricot Crumble Cake, and Apricot Coffee Cake With Oatmeal Crumble.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
200g butter, softened
225g golden caster sugar
225g self-raising flour
1 tsp baking powder
3 eggs, beaten
2 tbsp milk
150g pot vanilla yogurt
225g punnet blueberries
25g butter
3 tbsp self-raising flour
3 tbsp demerara sugar
1 tsp ground cinnamon
300g apricots, skinned, halved and stoned, or use a drained 410g tin instead
Equipment:
oven
skewers
Cooking instruction summary:
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.
Step by step:
1. Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas
2. 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.
3. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
4. 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.
5. Serve warm as a pudding, or cooled and cut into squares with tea.
Nutrition Information:
covered percent of daily need
