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Recipe by Sara Buenfeld

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1. 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.
2. Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
3. 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.

PER SERVING

443 kcalories, protein 8g, carbohydrate 66g, fat 18 g, saturated fat 11g, fibre 2g, salt 0.84 g

Latest comments and suggestions

• michelle

  12 August 2008

  michelle commented on this recipe

  Made this today, what can i say it is beautiful full of flavour, and the sponge was so so light. you've got to try this. Was so easy to make with fab results.

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• Emma P

  13 August 2008

  Emma P commented on this recipe

  Lovely. Served as a dessert and the following day as a picnic treat. Great for both and really easy recipe to follow. I used tinned apricots for quickness, still very tasty.

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• Abi

  17 August 2008

  Abi rated and commented on this recipe

  

  Really good if you do it into 2 smaller tins. I added extra crumble topping to make it extra crunchy on top. Good cold. Used fresh fruit first time and tinned/frozen 2nd time. Works well. Would perhaps try varying the fruit and yoghurt flavour next time

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• Kirsten

  19 August 2008

  Kirsten rated this recipe

  

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• elaine

  21 August 2008

  elaine commented on this recipe

  a great recipe.... I added some nuts and seeds to th cake, and changed apricots for apples. I also halved the butter and used applesauce to reduce the fat. I am going to make it again must be delicious served warm with vanilla ice cream!!! I was very impressed with the vanilla yougurt never thought it would come so nice.

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• elaine

  21 August 2008

  elaine rated this recipe

  

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• sally

  23 August 2008

  sally rated and commented on this recipe

  

  I think this would be much nicer without the yogurt, next time I will add the fruit and crumble and think it will be perfect then.

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• zenka

  25 August 2008

  zenka rated and commented on this recipe

  

  Delicious, definitely one of my favourites, followed the receipe to the letter and loved it x

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• Beth

  14 September 2008

  Beth rated this recipe

  

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• Joanne

  22 September 2008

  Joanne rated and commented on this recipe

  

  Really nice! I had to put mine under the grill to brown it, then sprinkled with icing sugar as I burnt it! Really light and lovely!

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• sara

  22 October 2008

  sara rated and commented on this recipe

  

  GORGEOUS recipe. I made it with blackberries that i first sprinkled with icing sugar and left aside for half an hour or so. I then took the excess juice that had drained from the blackberries and rippled it through some greek yogurt and served the cake with this rippled yogurt on the side. the cake was alot bigger than i thought it would be and since i didn't put yogurt directly on top of it I have been able to successfully freeze and take out a little slice whenever I fancy!

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• bronwenmclaren

  06 November 2008

  bronwenmclaren rated and commented on this recipe

  

  Very tasty, even though we didn't follow recipe perfectly... Lovely spongey base! Can't wait to try with different fruits next time.

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• runnyeyes

  22 November 2008

  runnyeyes rated and commented on this recipe

  

  with tinned apricots...very easy very tasty. Blueberries were just right. How can I get some amaretti in next time? Mmmmmm

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• Mandy

  13 June 2009

  Mandy rated and commented on this recipe

  

  I made this cake a few times now and the very first time I read the recipe wrong and tip the yoghurt and all fruits in with the batter. I actually liked it better. Not only the cake was more moist but the presentation was better. (My crumble turned out to be a lot less, more brown in colour, and more greasy on the second two attempts. Also the yoghurt didn't look that alluring as the photo. It looked rather dry). In saying all these this cake is still very tasty and not very difficult at all (so long the recipe was read correctly).

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• Julia

  17 July 2009

  Julia rated and commented on this recipe

  

  Fantastic recipe, I had a bit of trouble removing the apricot skins so the cake was out of the oven for quite a while but it didn't see to matter, my crumble was also a bit greasy but the finished cake tasted amazing.

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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
• 300g apricots , skinnd, halved and stoned, or use a drained 410g tin instead
• 225g punnet blueberries

FOR THE CRUMBLE

• 25g butter
• 3 heaped tbsp self-raising flour
• 3 tbsp demerara sugar
• 1 tsp ground cinnamon

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Difficulty and servings

CUTS INTO 12 squares

Preparation and cooking times

Prep 20 mins

Cook 45 mins

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
• 300g apricots , skinnd, halved and stoned, or use a drained 410g tin instead
• 225g punnet blueberries

FOR THE CRUMBLE

• 25g butter
• 3 heaped tbsp self-raising flour
• 3 tbsp demerara sugar
• 1 tsp ground cinnamon

PER SERVING

443 kcalories, protein 8g, carbohydrate 66g, fat 18 g, saturated fat 11g, fibre 2g, salt 0.84 g

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