Janine Ross's Note:
Juicy Blackberries are the hidden gems in this moist cake with a crumbly coconut top. From Good Taste magazine Australia
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 180°C Brush a round 22cm(base measurement) springform pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper.
- 2Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
- 3Add the eggs, 1 at a time, beating well after each addition.
- 4Add the combined flours and milk and use a large metal spoon to fold until well combined.
- 5Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
- 6Arrange the blackberries in a signle layer over the top.
- 7To 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. Stir in the coconut and sugar.
- 8Sprinkle the cruble topping over the blackberries.
- 9Bake for 1 hour.Cover loosely with foil.
- 10Bake for a further 25 minutes or until a skewer inserted comes out clean.
- 11Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
- 12Cut into wedges and serve with custard.
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Nutritional Facts for Blackberry Crumble Cake
Serving Size: 1 (184 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 608.2
- Calories from Fat 275
- Total Fat 30.6 g
- Saturated Fat 19.3 g
- Cholesterol 122.9 mg
- Sodium 469.1 mg
- Total Carbohydrate 76.1 g
- Dietary Fiber 3.3 g
- Sugars 32.7 g
- Protein 8.6 g