Friday, January 20, 2012

Peach and Apricot Crumble Cake

Its been a rainy day and as I always say: "Rainy day = Baking day". I already had something in mind... that crumble cake I have made a few times this year. The recipe is from a BBC Good Food magazine. I have modified it a bit and I have to say, this is the best crumble cake I have made so why don't you try it?....believe won't be disappointed!.

-200 gr butter, softened
-225 gr golden caster sugar
-225 gr self-raising flour
-1 tsp baking powder
-3 eggs, beaten
-2 tbsp milk
-150 gr pot vanilla yogurt
-220 gr apricots from a tin (drained)
-200 gr peach slices from a tin (drained)

For the crumble
-30 gr butter
-5 heaped tbsp self-raising flour
-4 tbsp demerara sugar
-1tsp ground cinnamon
-A handful of walnut pieces (optional)
-A handful of chocolate chips (optional)

1. Line an oblong traybake tin (21 x 30 cms) with baking paper 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 minutes until almost set.

2.Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together, except the walnuts and chocolate chips.

3. When cake has baked for 25 minutes, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Sprinkle the walnuts and choc chips on top. Return to oven for 15-20 minutes until a skewer comes out clean.

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

Variation: You can certainly use nearly any fruit, I have tried it with peach and pears and I'd love to try it with raspberries and blueberries in Summer.
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