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Fruits of the Forest Crumble Cake

Source of Recipe

Posted by Mary Ellen


List of Ingredients

Crumble topping

200g (1 cup) caster sugar
85g (3/4 cup) plain flour
1 tsp cinnamon
1/4 tsp salt
125g butter, cubed

Cake
125g butter, softened
300g (11/2 cups) caster sugar
2 eggs
375g (3 cups) plain flour
2 tsp baking powder
1/2 tsp salt
250ml sour cream
1 cup blueberries
1 cup raspberries



Recipe

Preheat the oven to 180C. 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: In another bowl, cream the butter and sugar until light and creamy. Add the eggs one at a time, beating after each addition. Fold in the sifted dry ingredients, alternating with the sour cream - starting and finishing 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 on to a wire rack.

Tip: Use frozen berries if fresh ones are too expensive or difficult to find.