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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Juicy Blackberries are the hidden gems in this moist cake with a crumbly coconut top. From Good Taste magazine Australia Ingredients:
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 |
Directions:
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. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the eggs, 1 at a time, beating well after each addition.
4. Add the combined flours and milk and use a large metal spoon to fold until well combined.
5. Spoon the mixture into prepared pan and use the back of a spoon to smooth the surface.
6. Arrange the blackberries in a signle layer over the top.
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. Sprinkle the cruble topping over the blackberries.
9. Bake for 1 hour.Cover loosely with foil.
10. Bake for a further 25 minutes or until a skewer inserted comes out clean.
11. Set aside in the pan for 10 minute to cool before transferring to a wire rack to cool slightly.
12. Cut into wedges and serve with custard.
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