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    You are in: Home / Recipes / Blackberry Crumble Cake Recipe
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    Blackberry Crumble Cake

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    20 mins

    1 min

    Janine Ross's Note:

    Juicy Blackberries are the hidden gems in this moist cake with a crumbly coconut top. From Good Taste magazine Australia

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat 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.
    2. 2
      Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
    3. 3
      Add the eggs, 1 at a time, beating well after each addition.
    4. 4
      Add the combined flours and milk and use a large metal spoon to fold until well combined.
    5. 5
      Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
    6. 6
      Arrange the blackberries in a signle layer over the top.
    7. 7
      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. Stir in the coconut and sugar.
    8. 8
      Sprinkle the cruble topping over the blackberries.
    9. 9
      Bake for 1 hour.Cover loosely with foil.
    10. 10
      Bake for a further 25 minutes or until a skewer inserted comes out clean.
    11. 11
      Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
    12. 12
      Cut 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
    45%
    Total Fat 30.6 g
    47%
    Saturated Fat 19.3 g
    96%
    Cholesterol 122.9 mg
    40%
    Sodium 469.1 mg
    19%
    Total Carbohydrate 76.1 g
    25%
    Dietary Fiber 3.3 g
    13%
    Sugars 32.7 g
    130%
    Protein 8.6 g
    17%

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