Fruits of the Forest Crumble Cake

This is a lovely cake to make for Mum & Dad for afternoon tea or dessert. I bet you love it too!

Inroduction

About this Recipe

By: Sheridan Rogers

This is a lovely cake to make for Mum & Dad for afternoon tea or dessert. I bet you love it too!

Ingredients

  • Crumble Topping:
  • sugar, white or brown 1 cup
  • plain flour 3/4 cup
  • ground cinnamon 1 teaspoon
  • salt 1/4 teaspoon
  • unsalted butter 125, cut into cubes
  • Cake Batter:
  • softened unsalted butter 125g
  • caster sugar 1 1/2 cups
  • eggs 2, organic or free range
  • plain flour 3 cups
  • baking powder 2 teaspoons
  • salt 1/2 teaspoon
  • sour cream 250ml
  • blueberries 1 cup, fresh (or frozen)
  • raspberries 1 cup (fresh or frozen)

Serves 8 – 10 Preheat the oven to 180degC. Grease and line a 23cm x 27.5cm rectangular tin (or a 27.5cm round cake tin). For the crumble topping: place all the ingredients into the bowl of a food processor and pulse to form coarse crumbs. For the cake batter: in a mixing bowl, cream the butter and sugar until light and creamy using electric beaters.  Add the eggs one at a time, beating after each addition.  Fold in the sifted dry ingredients, alternating with the sour cream – it’s important that you finish and end with the dry ingredients. Spread half the cake batter into the base of the tin and sprinkle over the berries.  Top with remaining batter then scatter the crumble mixture over the top. Bake for one hour or until a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes before turning out carefully onto a wire rack. Tip: you can use frozen berries if fresh aren’t available.