Blackberry And Nectarine Crumble Cakes

• 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

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat flour, sugar, sour cream, butter, eggs, custard powder and vanilla in large bowl with an electric mixer for 3 mins, until smooth.
3. 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.
4. For the crumble, combine dry ingredients in a medium bowl. Rub in butter to form crumbs. Sprinkle a little crumble over each cake.
5. 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.

flour, granulated sugar, sour cream, butter, eggs, custard powder, vanilla, nectarine, blackberries, crumble, flour, brown sugar, coconut, baking powder, ground cinnamon, butter

Taken from recipes-plus.com/api/v2.0/recipes/33003 (may not work)