Blackberry Crumble Cake

Name: Blackberry Crumble Cake
Ingredients: butter, to grease; 200 g butter, at room temperature; 170 g caster sugar; 2 eggs, at room temperature; 150 g self-raising flour; 150 g plain flour; 185 ml milk; 230 g blackberries; vanilla custard, to serve; crumb topping; 75 g plain flour; 50 g firm butter, chopped; 60 g shredded coconut; 55 g firmly packed brown sugar

14 ingredients

14 steps

Ingredients

butter, to grease
200 g butter, at room temperature
170 g caster sugar
2 eggs, at room temperature
150 g self-raising flour
150 g plain flour
185 ml milk
230 g blackberries
vanilla custard, to serve
crumb topping
75 g plain flour
50 g firm butter, chopped
60 g shredded coconut
55 g firmly packed brown sugar

Directions

1

Preheat oven to 180C Brush a round 22cm(base measurement) springform pan with melted butter to lightly grease.
2

Line the base and sides with non-stick baking paper.
3

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
4

Add the eggs, 1 at a time, beating well after each addition.
5

Add the combined flours and milk and use a large metal spoon to fold until well combined.
6

Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
7

Arrange the blackberries in a signle layer over the top.
8

To make the crumble topping, place flour in a bowl.Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
9

Stir in the coconut and sugar.
10

Sprinkle the cruble topping over the blackberries.
11

Bake for 1 hour.Cover loosely with foil.
12

Bake for a further 25 minutes or until a skewer inserted comes out clean.
13

Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
14

Cut into wedges and serve with custard.