When we visited New Zealand in 2011 we made some lovely friends and one of them bought me this fabulous cookery book:
There are so many gorgeous recipes in this book but the one I’ve made the most is the Blueberry Crumble Cake. Today I’m sharing a variation of this, by substituting blueberries for raspberries.
140g softened butter
1 cup sugar (I use soft light brown or coconut sugar)
2 free range eggs, room temperature
1 tsp vanilla extract
3/4 cup plain yoghurt
2 cups self raising flour
2 tsp baking powder
2 cups fresh or frozen raspberries (or any berries)
1.5 cups Crumble Topping (see post: The Most Amazing Crumble Topping in the World)
- Preheat oven to 180c. Grease a 25cm loose bottomed cake tin and line the base with baking paper.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs and vanilla and beat well.
- Beat in the yoghurt, then add the sifted flour and baking powder and stir gently until combined. (The mixture will be a very thick consistency).
- Spread into prepared tin, sprinkle with berries and then sprinkle the Crumble Topping over the top.
- Bake for about 50-60 minutes until the cake is golden (if a wooden skewer comes out clean when inserted the cake is cooked through).
- Stand for 15 minutes before removing from tin, then allow to cool before cutting. Store in an airtight container.
- Serve with cream, ice cream or custard.
and here is the finished cake just cooling in the tin……
Recipe credit to Annabel Langbein