A friend of mine, Laura, made this great cake out of Delicious magazine and I loved it so much I ran home to flick through all my copies of the mag for the recipe. I made this for friends who were over a couple of weeks ago and M and I devoured the left-overs pretty quickly after!
Berry crumble cake
- 1 cup plain flour
- 3/4 cup wholemeal plain flour
- 1 cup castor sugar
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 300g fresh or frozen blueberries (I used mixed berries)
- 1/3 cup light olive oil
- 3/4 cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 tsp finely grated lemon zest
- Icing sugar and cream to serve
- 1/4 cup plain flour
- 1/4 firmly packed cup brown sugar
- 1/2 tsp each cinnmon and nutmeg
- 1/2 cup pecans or walnuts (I used walnuts)
- 30g chilled unsalted butter, chopped
- Preheat oven to 180C, grease and line 24cm springform cake pan.
- For the topping, place flour, sugar and spices into food processor and whiz to combine, add nuts and butter and pulse until butter is just incorporated. Tip into a bowl and chill.
- Place dry ingredients in processor and whiz for 20 secs, transfer to bowl.
- Place 1 heaped tbs mixture in seperate bowl and toss with 200g of the berries, set aside.
- Whiz oil, milk, egg, vanilla and zest in processor until well combined.
- Make well in centre of flour mixture and add milk mixture. Stir until combined.
- Gently fold in berry mixture.
- Spread evenly in cake pan, sprinkle crumble on top and press remaining 100g berries into crumble.
- Bake 50-55 mins or until a skewer comes out clean (**NB: I ended up baking this for more like 1 hour 15 mins as the cake was most definately NOT set at 55 mins... just make sure you keep an eye on it).
- Cool in pan, dust with icing sugar and serve with cream.