Apricot & Blueberry Crumble Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 7 ounces butter, softened
• 8 ounces superfine sugar
• 8 ounces self-raising flour
• 1 teaspoon baking powder
• 3 eggs, beaten
• 2 tablespoons milk
• 5 ounces vanilla yogurt
• 10 ounces apricots, skinned, halved and stoned
• 8 ounces blueberries
• 1 ounce butter
• 3 tablespoons self-raising flour
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon

Recipe

• 1 line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°f
• 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.
• 5 return to oven for 15-20 mins until a skewer comes out clean.
• 6 serve warm as a dessert, or cooled and cut into squares with tea.