Raspberry Crumble Cake

A few months ago at book club my friend made a crumble cake.  By her own admission it was something she’d thrown together with no real thought or planning but it was a lovely cake so here’s my version of it.

What you need:

For the crumble
120g plain flourIMG_2286
60g caster sugar
60g unsalted butter at room temperature, diced

For the sponge
200g butter
200g self raising flour
175g caster sugar
3 eggs
1 tsp vanilla essence

150 – 200g raspberries or alternative berries

What you do:

  • Grease and line a square 20 cm tin
  • Start by making the crumble mix – tip the flour and sugar into a bowl and rub in the butter to make it into a breadcrumb texture. Set aside.

Raspberry Crumble Cake

  • Make the sponge mix – using a freestanding mixer, beat all the ingredients together into a smooth mixture; my estimate was 2-3 minutes.
  • Tip the mixure into the prepared tin, and spread in the raspberries.
  • Spread over the crumble mix to cover all the sponge mix and raspberries.

Raspberry Crumble Cake

  • Bake for approx 45 – 50 minutes.
  • When cool, cut into squares and serve.

This is really yummy served with clotted cream and some fresh raspberries on the side.

Raspberry Crumble Cake

Until next time…..Happy Baking!

11 Comments

  1. August 7, 2016 / 9:25 am

    Oh! Just saw that this was tagged in ‘novice baker’ which means I might just attempt it! Thanks!:)

  2. August 7, 2016 / 9:47 am

    This looks yummy and easy enough for my little hands!

      • August 9, 2016 / 4:11 pm

        I’m done with the preparation but I can’t see the temperature I should set the oven on. I guess I’m gonna cross my fingers a little tighter to make it work, haha!

        • August 9, 2016 / 5:26 pm

          Ooh sorry, I baked it on 170oC for approx 45 mins, stick something in it to make sure it’s baked properly as the crumble looks done before the cake is baked thoroughly 🙂

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