The recent nice weather has made our fruit go mad, especially the raspberrys!
So I experimented (borrowing tips and tricks) to make this luscious raspberry crumble cake! This is a great recipe that I discovered stays moist for nearly 2 weeks when kept in an airtight container – if you can manage to make it last that long! 😛 It’s lovely warm as a pudding with custard, and equally delicious when cold with cream and additional fresh berries.
- 140g butter
- 250g caster sugar
- 2 eggs
- 1tsp vanilla extract
- 175ml plain yoghurt (I used Greek)
- 3tsp baking powder
- 1/2tsp bicarbonate of soda
- 250g plain flour
- 225g fresh or frozen raspberries (I used fresh from the garden, yum! :))
- 100g plain flour
- 50g butter
- 50g light brown soft sugar
- Pinch of salt
Preheat your oven to 180 degrees celsius (or 160 degrees celsius if a fan oven), grease the sides of a 25cm spring form / loose bottomed cake tin, lining the base with a circle of greaseproof paper.
Now onto making the cake mixture, beat the sugar and butter together until pale and fluffy, add the eggs and vanilla and beat well again. After this, beat in the yoghurt, finally sifting the flour, bicarbonate of soda and baking powder in last, stirring gently until all combined.
The mixture should be quite a thick consistency once all the cake ingredients are combined. Scoop the mixture into your prepared cake tin, spreading out with a spatula to make sure it reaches all sides and is as evenly spread as possible. Then spread the raspberries evenly across the top of the cake mixture.
Leave this to the side, either with some cling fling on or something else covering it, then you can make your crumble topping. Like with any crumble mixture, start off by rubbing the butter and flour together to make a fine breadcrumb texture, then mix in the sugar and salt. Sprinkle this evenly on top of your raspberry cake mixture.
Put in the oven and bake for 50-60 minutes until golden, and when a knife is inserted into the middle it comes out clean. Once out of the oven, remember to leave to cool for at least 15 minutes, then you can take the cake out of the tin and allow to cool on a cooling rack. Then all that is left to do is cut out a slice and enjoy! 🙂
Remember to store in an airtight container to keep it nice and moist for up to two weeks. I think this recipe is great as the fruit never sinks either! Lastly, you can use any other type of berries here instead of raspberries and it will work just as well – I’m using blueberries next! 😀