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This apricot and raspberry crumble cake is a fantastic fruit cake with a layer of creamy yoghurt and plenty of juicy summer fruit. The cake is baked in two stages: first, the sponge is partially baked on its own, then it’s topped with yoghurt, fruit and a cinnamon crumble before returning to the oven. You can also use blueberries instead of raspberries. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the cake:<\/span><\/p>\n

\n
• 200 g butter<\/li>\n
• 200 g caster sugar<\/li>\n
• 220 g plain flour<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• 3 large eggs<\/li>\n
• 30 ml milk<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature.<\/p>\n

  Place the butter, sugar and vanilla into the bowl of a stand mixer and beat until pale and fluffy. Add the eggs, one at a time, beating well after each addition. (The mixture may look curdled at this stage, but that’s perfectly normal and won’t affect the finished cake.) Sift the flour and baking powder directly into the bowl, add the milk and gently fold everything together with a spatula until just combined.<\/p>\n

  Line a 33 \u00d7 23 cm baking tin with baking paper. Spread the batter evenly into the prepared tin.<\/p>\n

  Bake at 160\u00b0C for 25 minutes, until the surface is set.<\/p>\n

  Additionally:<\/span><\/p>\n

  \n
  • 150 g natural or Greek yoghurt<\/li>\n
  • 300 g apricots, halved and stoned<\/li>\n
  • 225 g raspberries (or blueberries)<\/li>\n<\/ul>\n

    After the initial 25 minutes of baking, pull the baking tin out on the oven runners. Spoon the yoghurt evenly over the surface of the cake, then arrange the fruit on top and finish with the crumble (recipe below).<\/p>\n

    Return to the oven and bake for another 25 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool.<\/p>\n

    Ingredients for the crumble:<\/span><\/p>\n

    \n
    • 25 g butter<\/li>\n
    • 30 g plain (allflour<\/li>\n
    • 40 g demerara sugar<\/li>\n
    • 1 teaspoon ground cinnamon<\/li>\n<\/ul>\n

      All the ingredients should be at room temperature. Rub the butter, flour, demerara sugar and cinnamon together with your fingertips until coarse crumbs form. Sprinkle evenly over the fruit before the second bake.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

      Recipe source: BBC Good Food<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      This apricot and raspberry crumble cake is a fantastic fruit cake with a layer of creamy yoghurt and plenty of juicy summer fruit. The cake is baked in two stages: first, the sponge is partially baked on its own, then it’s topped with yoghurt, fruit and a cinnamon<\/p>\n","protected":false},"author":1,"featured_media":16967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[330,110,139,109],"duration":[],"tag_group":[],"class_list":["post-16965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-apricot","tag-blueberry","tag-buttermilk-kefir","tag-raspberry"],"acf":[],"yoast_head":"\n