Blackberry crumble cake

4.7

(13)

www.taste.com.au
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Prep Time: 20 minutes

Cook Time: 85 minutes

Total: 105 minutes

Servings: 10

Cost: $3.05 /serving

Blackberry crumble cake

Ingredients

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Instructions

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Step 1

Preheat oven to 180C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.

Step 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 well after each addition. Add the combined flour and milk and use a large metal spoon to fold until well combined. Spoon the mixture into the prepared pan and use the back of the spoon to smooth the surface. Arrange the blackberries, in a single layer, over the top.

Step 3

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

Step 4

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

Step 5

Cut the cake into wedges and serve with the custard.

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