Blackberry And Nectarine Crumble Cakes - cooking recipe

Ingredients

1 1/2 cups self-rising flour
1/2 cup granulated sugar
1/2 cup sour cream
8 tbsp (1 stick) butter, melted
2 None eggs
2 tbsp custard powder
1 tsp vanilla extract
1 None nectarine, pitted and thinly sliced
1/2 cup fresh or frozen blackberries
None None FOR THE CRUMBLE TOPPING
1/4 cup flour
1/4 cup packed brown sugar
2 tbsp flaked coconut
1/2 tsp baking powder
1/2 tsp ground cinnamon
2 tbsp butter, chilled, chopped

Preparation

Preheat the oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Beat flour, sugar, sour cream, butter, eggs, custard powder and vanilla in large bowl with an electric mixer for 3 mins, until smooth.
Spoon batter evenly into muffin cups until 1/4 full. Top each with a slice of nectarine and 1-2 blackberries. Top with remaining batter until 2/3 full.
For the crumble, combine dry ingredients in a medium bowl. Rub in butter to form crumbs. Sprinkle a little crumble over each cake.
Bake 25-30 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool on wire rack. Serve warm or allow to cool.