Recipe: Berry Crumble Cake

by April@MyFoodTrail on July 10, 2009

in Baking, Cakes, Recipes

Whenever I am offered apple crumble for dessert, I usually scrape out the chunky apple pieces and eat the pastry covered in the apple sauce and the crunchy crumble! There is something about chunky fruit pieces in dessert that I don’t like. But crumble I love!

So you can imagine my joy when I saw a recipe for berry crumble cake, which would combine my love for crumble and my love of cake! This recipe came from the Coles magazine which you can pick up for free at Coles supermarkets. It was actually part of an ad for Vaalia yogurt because this cake also uses yogurt. I had never used yogurt in a cake before so I curious as to what it would be like.

The cake turned out well, though slightly overcooked on the bottom and sides. I think this is due to my almost black baking tin, so next time I would reduce the cooking time. The cake had a lovely springy but crumbly texture and the crumble on top was perfect. It was my first time making crumble!

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Berry Crumble Cake

Ingredients
125g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
2 eggs
1 ¾ cup self raising flour, sifted
1 cup vanilla flavoured yogurt
½ cup frozen berries of your choice

Crumble
60g butter, extra, chilled, chopped
3 tbsp caster sugar, extra
½ plain flour
½ tsp ground cinnamon
¼ cup slivered almonds (optional)

Method
1.
Preheat oven to 180C (160C fan forced). Grease a 20cm round springform pan. Line base and sides with baking paper.

2. Beat butter, sugar and vanilla in a medium bowl with electric beaters until light and fluffy.

3. Add eggs, one at a time, beating between additions until just combined.

4. Stir in sifted flour and yogurt, in two batches.

5. Spread mixture into prepared pan. Top with berries.

A mixture of raspberries and blueberries

6. To make crumble, combine flour, sugar and cinnamon. Rub extra butter into the mixture until it resembles coarse breadcrumbs. Stir in almonds if using.

7. Sprinkle crumble mixture over berries.

8. Bake for about an hour until cooked when tested with a skewer.

Berry crumble cake fresh out of the oven

Notes

  • I used Jalna vanilla yogurt. You could also use a berry yogurt.
  • Try to use frozen berries when baking so that it doesn’t leak colour. I used mostly raspberries as that was what I had most of in my mixed berry bag. Put as little or as much as you like.
  • I left out the almonds as I didn’t want to buy a bag just for the small amount used here.
  • Whenever I make a cake for the first time, I have a bad habit of cutting it open as soon as it comes out of the oven to try it! I would advise you wait for this cake to cool down as it was extremely crumbly straight out of the oven. It kept well for the next day.

Over & Out, Rilsta xx

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{ 5 comments… read them below or add one }

Simon July 10, 2009 at 10:47 pm

Love the composition of the first shot!

Looks like a real yum cake and crumble is always a win for me 🙂

Reply

Conor @ HoldtheBeef July 11, 2009 at 1:22 am

Looks tasty! I particularly like how you're sticking it to the man by not using Vaalia yoghurt in the recipe. Take that, Coles!

(I just discovered your blog through wordonthestreet…consider yourself bookmarked 😀 )

Reply

Maria@TheGourmetChallenge July 12, 2009 at 5:30 pm

Pretty good results for a first attempt. I always love crumble on a cold winters night, reminds me of being cosy and warm, not to mention satisfied!

Reply

Lorraine @ Not Quite Nigella July 14, 2009 at 1:46 pm

This looks delicious! 🙂 I have to confess that I love the crumble topping part the best. Although what's not to like about butter, sugar and nuts!

Reply

Rilsta July 14, 2009 at 3:56 pm

Hi Simon: Thanks for visiting my blog and thanks for the comment! Totally agree – crumble is always good!

Hi Conor: Thanks for visiting my blog and thanks for the comment! Haha! Actually I do buy Vaalia yogurt occasionally, though not especially for this cake!

Hi Maria: Thanks! Isn't it funny how crumble is normally associated with colder weather! Must be because it is eaten warm.

Hi Lorraine: Thanks! I think it is the crunch and sweetness that attracts me!

Reply

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