What to eat Wednesdays: Feijoa & apple crumble cake

I think Annabel Langbein is a genius. This moist, tasty, crunchy-on-top cake is from her latest cookbook - Eat Fresh.

This beautiful cake can be made with most fruits - just pick what you have at hand. I've made it with strawberries and rhubarb in spring/summer, and now apple and feijoa in autumn. You can also use plums or tinned fruit.

• Ingredients
• 140g butter, softened
• 1c sugar
• 2 eggs, at room temperature
• 1t natural vanilla essence
• 3/4c plain yoghurt
• 2c flour
• 3t baking powder
• 1/2t baking soda
• 190g chopped fruit

Topping ingredients

• 1/2c firmly packed brown sugar
• 1/2c slivered almonds or chopped walnuts
• 4T flour
• 1t ground cinnamon
• 60g butter, melted

Preheat oven to 180°C. Grease a 25cm spring-form or loose bottomed cake tin and line the base with baking paper.



Beat butter and sugar together until creamy.
Add eggs and vanilla and beat well.

Beat in yoghurt.


Add sifted dry ingredients and stir gently till just combined.

Spread cake mixture in prepared tin.

Evenly sprinkle fruit over cake mixture.

Combine topping ingredients and sprinkle over fruit layer. Bake at 180°C for 60 minutes or until golden.

Sprinkle icing sugar over the cake just before serving. Serve with mascarpone or plain yoghurt.