Very similar in texture to the classic American coffee cake, this works equally well either with afternoon tea, or with your morning ‘Cuppa
For the filling
- 7 oz Mixed berries
- 2 oz Granulated sugar
- 2 oz Cornstarch
For the crumble
- 4 oz All-purpose flour
- 2 1/2 oz Butter, cubed and cold
- 1 oz Granulated sugar
For the cake
- 8 oz All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Cinnamon
- 2 oz Almonds - ground
- 7 oz Granulated sugar
- 3 oz Butter unsalted, melted
- 2 ea Eggs - large
- 2 oz Low fat yogurt Thin with the milk
- 2 oz Whole milk
- Preheat the oven 350ºF. Grease and line a rectangular baking tin 10 1/2" by 8"
- Simmer the fruit in a saucepan with 2 Tbsp water for just 2-3 minutes.
- In a small mixing bowl, combine the cornstarch with the sugar then add the mix ti the fruit stirring well and bring to a boil to thicken. Reduce the heat and simmer for 2-3 minutes. The mixture should have the consistency similar to jam. Set aside when ready.
- For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
- In a large mixing bowl make the cake mixture by sifting together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
- In a separate bowl, beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Do not overmix but make sure there are no large clumps of unmixed flour.
- Spread two thirds of the cake mixture in the base of the baking tin being sure to push it into the corners. Next add a second layer with the fruit mix and level it out. Finally, dot the reming cake mixture onto the fruit using a teaspoon. You should end up with small random hills with gaps in between.
- Sprinkle the crumble mixture over the top, making sure to also cover the gaps between the hills so the fruit is fully covered.
- Bake for 45 - 50 minuttes until the top is a nice golden brown. Remove from the oven and allow to cool for 10 minutes before moving to a cooling rack, still with its lining paper.
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