22/07/10 6:08 PMBlackberry Crumble Cake Recipe - Taste.com.au

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Blackberry crumble cake

Photography by John Paul Urizar

Juicy blackberries are the hidden gems in this moist cake with a crumblycoconut top.

Preparation Time

20 minutes

Cooking Time

85 minutes

Ingredients (serves 10)

Melted butter, to grease200g butter, at room temperature170g (3/4 cup) caster sugar2 eggs, at room temperature150g (1 cup) self-raising flour150g (1 cup) plain flour185ml (3/4 cup) milk230g (1 1/2 cups) fresh or frozen blackberriesBought vanilla custard, to serve

Crumble topping

75g (1/2 cup) plain flour50g chilled butter, chopped60g (3/4 cup) shredded coconut55g (1/4 cup, firmly packed) brown sugar

Method

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line the

22/07/10 6:08 PMBlackberry Crumble Cake Recipe - Taste.com.au

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base and side with non-stick baking paper.

2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating wellafter each addition. Add the combined flour and milk and use a large metal spoon to fold until well combined. Spoon themixture into the prepared pan and use the back of the spoon to smooth the surface. Arrange the blackberries, in a singlelayer, over the top.

3. To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixtureresembles coarse breadcrumbs. Stir in the coconut and sugar.

4. Sprinkle the crumble topping over the blackberries. Bake for 1 hour. Cover loosely with foil. Bake for a further 25 minutes oruntil a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to awire rack to cool slightly.

5. Cut the cake into wedges and serve with the custard.

Notes

Freezing tip: Cool completely at the end of step 4. Wrap in 2 layers of plastic wrap and 1 layer of foil. Label, date and freezefor up to six months. Thaw overnight at room temperature.

Source

Good Taste - February 2008, Page 21 Recipe by Michelle Southan