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!
Berry Crumble Cake
125g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
1 ¾ cup self raising flour, sifted
1 cup vanilla flavoured yogurt
½ cup frozen berries of your choice
60g butter, extra, chilled, chopped
3 tbsp caster sugar, extra
½ plain flour
½ tsp ground cinnamon
¼ cup slivered almonds (optional)
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.
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.
- 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