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!


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