Name: Blackberry and nectarine crumble cakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 cup self-raising flour; 1/2 cup caster sugar; 1/2 cup sour cream; 125 gram butter, melted; 2 eggs; 2 tablespoon custard powder; 1 teaspoon vanilla essence; 1 nectarine, stone removed, thinly sliced; 1/2 cup frozen blackberries; Crumble; 1/4 cup plain flour; 1/4 cup brown sugar; 2 tablespoon shredded coconut; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 25 gram butter, chilled, chopped

Ingredients

1 1/2 cup self-raising flour

1/2 cup caster sugar

1/2 cup sour cream

125 gram butter, melted

2 eggs

2 tablespoon custard powder

1 teaspoon vanilla essence

1 nectarine, stone removed, thinly sliced

1/2 cup frozen blackberries

Crumble

1/4 cup plain flour

1/4 cup brown sugar

2 tablespoon shredded coconut

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

25 gram butter, chilled, chopped

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a bowl, using an electric mixer, beat flour, sugar, sour cream, butter, eggs, custard powder and vanilla together 3 minutes, until smooth.

3.Spoon mixture evenly into patty cases until one-quarter full. Top with a slice of nectarine and 1-2 blackberries. Spoon over remaining mixture until two-thirds full.

4.To make crumble, combine dry ingredients in a small bowl. Rub in butter to form crumbs.

5.Sprinkle a little crumble over each cake. Bake 25-30 minutes, until cooked when tested. Cool on a rack.

6.Serve warm or allow to cool. Store in an airtight container.

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Ingredients

Method

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