Blueberry apple yoghurt cake

Ever since the Blueberry Buckle Cake, I have been under gentle pressure from Gordon to make another blueberry cake because he missed out on the buckle cake. There are too many cakes and too little time for me to make the same cake twice, so as a compromise, my cake for work this week was a Blueberry Apple Yoghurt Crumble Cake.

The recipe for this cake came from the Coles supermarket June in-store magazine, and actually features in an advertorial for Vaalia yoghurt. I just used Greek yoghurt, and all was fine. This cake is tasty, and certainly has some nutritional merit with its apple, blueberry and yoghurt ingredients, but it wasn't my favourite cake this year by a long shot. (Although for the record, Sue says it is her favourite cake in the 8 weeks that I have been at my new job.)

The cake has a brown, crunchy outer layer with a softer middle, and has a crumble or streusel mixture on top. The fruit rests on top of the cake rather than being blended through it. I think there should have been more apple, but perhaps it was the smallish size of my apple that let me down here.

To make this cake, you will need:

Cake

125g butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups sifted self raising flour
1 cup plain yoghurt
1 apple, peeled, cored and sliced thickly
1/2 cup frozen blueberries

Crumble topping

60g chopped, chilled butter
1/2 cup plain flour
2 tablespoons white sugar
1/2 teaspoon cinnamon
1/4 cup flaked almonds


Preheat your oven to 180 degrees Celsius and grease and line a 20cm springform pan with baking paper.

Place the softened butter, sugar and vanilla into the bowl of a stand mixer and beat until light and fluffy. Add the eggs, one at a time, beating until just combined.

Remove the bowl from the mixer, and add the flour and yoghurt alternately to it in two batches, mixing it in with a wooden spoon until just combined.

Spread the batter (which is quite thick) into the prepared springform pan, and arrange the apple slices and blueberries on top.

In a medium sized bowl, rub the chilled butter into the plain flour using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar, cinnamon and almonds.

Sprinkle the crumble mixture over the top of the cake, and place it in the preheated oven to bake for around 1 hour and 15 minutes, or until cooked through. Leave the cake to cool in the tin on a wire rack.

Slice and serve with yoghurt.