Apricot & blueberry crumble cake

Apricot & blueberry crumble cake

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(16 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Easy

Servings

Cuts into 12 squares

This crumble cake is great for a picnic, pudding, or for afternoon tea with friends

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
443
protein
8g
carbs
66g
fat
18g
saturates
11g
fibre
2g
sugar
29g
salt
0.84g

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, skinned, 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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Method

  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.

Recipe from Good Food magazine, August 2008

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Comments

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KochinVeronica's picture

Awesomeness! So-so good!!!

avray1967's picture
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I used tinned apricots and skipped the yogurt. Even so it was wonderful, fruity, crunchy and moist without being even a bit too sweet or greasy. Can't rate highly enough.

fran2102's picture

Dee-licious! - my two year old said. Gorgeous moreish sponge. I sat the apricots in hot water for a few minutes which made peeling them easier, but still a bit messy. I guess the yoghurt is just to stop the blueberries rolling off! A yummy hit with all the family, I thought custard would have been a bit heavy so we had it with evaporated milk. Will make again.

birchy's picture
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This went down a storm with all the family...next time will use less yogurt and have tried it with tinned peaches which work just as nicely! Happy Baking guys and gals.

juliebahrain's picture
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Nice dessert. I too couldn't skin my apricots so didn't bother.

thebalali's picture
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I don't think I used the right size baking tray, as this did not cook properly through the middle, even after being cooked for half an hour longer than it should have been. Otherwise - very easy and it still tastes great! Will try it again and this time make sure I use the right size tray!

julialallan's picture
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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.

mandykeen2006's picture
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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).

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

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

tan_tan's picture
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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!

jnduggan1's picture
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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!

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

notmum's picture
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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.

elainegrima's picture
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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.

abigail's picture
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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

emmajanepritcjard's picture

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.

shelly1971's picture

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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