Last week it truly felt like autumn was here, it was colder, dark when I got up, dingy and grey. The only way to combat this was a comforting cake made with cinnamon and fruit, I did not quite veer into the autumn fruit territory (apples, blackberries, pears) but used some Scottish blueberries. a last hopeful cling on to summer. It worked we got a mild reprise to summer this weekend with plenty of sunshine and blue skies!
The cake is from this months good food magazine, I adapted it a little to make it gluten and dairy free and also enough to fit into a brownie tin.
The crumble topping is fantastically crisp and contrasts perfectly with the soft cake and fruit. This cake is best eaten as soon as possible as it contains fresh fruit. Also the sooner it is eaten the crisper the topping will be.
Oh and sorry for the dark photos... that is partly down to me wanting to eat it and partly down to the rubbish autumn weather I mention previously!
Blueberry crumble cake (adapted from bbc good food magazine)
150g dairy free spread (I use pure, sunflower)
225g golden caster sugar
300g GF plain flour (I use Dove farm blend)
1 tsp xantham gum
1 1/2 tsp GF baking powder
1/2 tsp bicarbonate of soda
3 medium eggs, room temperature
1 tsp vanilla paste/extract
180g natural soya yoghurt
1 1/2 tbsp non dairy milk (I used almond milk)
1 tbsp and 1 tsp of ccinnamon
2 tbsp each of golden caster sugar and brown sugar (light or dark). mixed
6 tbsps GF plain flour
3 tbsps dairy free spread, cut small
Preheat the oven to 180C/160C FAN. GAS MARK 4 and grease and line a brownie tin (or traybake tin) with baking paper.
Beat the DF spread and sugar with an electric whisk until fluffy. Add the flour, xantham gum, baking powder and bicarbonate of soda to the bowl followed by the eggs and vanilla, beat until smooth. Add the yoghurt and DF milk and briefly beat until combined.
Spoon just under half of the mix into the prepared tin. Mix 1 tablespoon of the cinnamon and 2 tablespoons of the sugar mix and scatter half of this over the cake followed by half of the berries. Layer over the remaining cake mix, take care when smoothing it out the berries will want to come with you. Sprinkle over the remaining sugar/cinnamon mix followed by the remaining berries.
To make the crumb topping place the remaining sugar mix, flour and DF spread into a bowl and rub together until the mixture resembles chunky breadcrumbs. Sprinkle the crumble topping over the cake, squeeze some of the crumble together to make bigger chunks as you do.
Bake the cake for 35-40 minutes, until it is risen all the way till the centre. looks golden and the topping is crisp.
Cool the cake in the tin for 15 minutes then transfer to a wire rack, using the baking paper to help you lift the cake, to cool completely.