Blackberry crumble cake

Ingredients

Melted butter, to grease
200g butter, at room temperature
170g (3/4 cup) caster sugar
2 eggs, at room temperature
150g (1 cup) self-raising flour
150g (1 cup) plain flour
185ml (3/4 cup) milk
230g (11/2 cups) fresh or frozen blackberries
Bought vanilla custard, to serve
Crumble topping
75g (1/2 cup) plain flour
50g chilled butter, chopped
60g (3/4 cup) shredded coconut
55g (1/4 cup, firmly packed) brown sugar

 

read on below advertisement

Method

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) springform pan with melted butter to lightly grease.
Line the 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 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.
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.
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.
5. Cut the cake into wedges and serve with the custard.