Wednesday, 10 February 2016

berry muffin cake with a crumbly coconut topping

A leisurely brunch at home is always so good, especially after a busy week. All you need are some sweet and savoury treats and lots of tea and coffee. And before you start thinking putting on a mini feast is difficult - it really isn't! Besides, you're getting two meals in one. Preparing your own food is so much healthier than getting a quick fix. You know exactly what’s going into your dish, there are no preservatives and additives and it’s also cost effective. This muffin cake is adapted from a basic muffin recipe I sometimes use. I thought I’d put a new twist on muffins and bake a muffin cake with a topping. These berry muffin cake slices are soft and spongy in the middle with a crunchy top. And because this is a cake you can slice it into big (yes please!) or small slices.


Ingredients (serves 6-8)
For the cake
200g self-raising flour
120g sugar
60ml coconut oil (melted)
1 medium free range egg
200g frozen mixed berries
1 tsp vanilla extract
¼ tsp cinnamon
60ml Greek yoghurt (4 tbs)
100ml milk
¼ tsp salt

For the topping
40g sugar
25g desiccated coconut
¼ tsp cinnamon
2 tbs coconut oil (melted)
2 tbs plain flour

Method
Preheat oven to 190c/170 fan/gas mark 5.

In a bowl whisk the egg with, vanilla, salt and cinnamon and mix in the sugar, milk and yoghurt.

Add the melted coconut oil and mix so that everything is incorporated. Slowly add the flour in 3-4 addition. Mix until you have a soft batter.

Gently fold in the froze berries, being careful not to overmix and transfer the batter to a greased and lined 20cm square baking tin.

Now prepare the topping by mixing together the sugar, meted coconut oil, cinnamon, dessicared coconut and flour. The mixture should resemble crumbs. Place this topping evenly over the cake batter.

Bake for 35-40 minutes until the topping is golden brown on top and a cake tester comes out clean. The cake should spring back if you gently push it with your finger.

Cool for at least 10 minutes before cutting into pieces and serving.



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