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Blackberry Crumble Cake


By Cooking at Marystow (Visit website)



I got this recipe from Good Food Channel website, but I don't think the recipe is correct. The crumble mixture seemed to have too much butter in ratio to flour, I think the sugar and flour measurements are the wrong way around. Anyway, I added another 60g of flour to the crumble topping and this worked fine. The good news is that we LOVED this cake! It was so delicious. I greedily ate it warm with a drizzle of double cream. But it will be lovely tomorrow with a mug of tea at work. This is a real keeper. Back soon. Lucie x



Blackberry Crumble Cake

Ingredients

120g butter (soft)
120g sugar
2 large eggs
170g plain flour
200g blackberries
For Crumble
120g butter, diced (chilled)
50g flour
150g sugar ( I reduced this amount and mixed demerera and caster sugar)


Method
1. Preheat oven to 180ºC/gas 4. Grease and line a 500g loaf tin.

2. Place the butter in a mixing bowl. Add in the sugar and beat until light and fluffy.

3. Add the eggs, one at a time, beating in well with each addition.

4. Fold in 120g of the flour.

5. Spoon the mixture into the loaf tin, spreading to the edges. Top with the blackberries.

6. Place the remaining flour in a bowl. Add in the butter and rub until the butter is absorbed and the mixture resembles crumbs. Mix in the sugar.

7. Sprinkle the mixture over the blackberries.

8. Bake for 45-50 minutes until golden. Remove from the oven and allow to cool slightly before turning out.





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