Wednesday, 8 February 2012

Cozy berry crumble cake

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!

Essentially you make quite a heavy cake batter, mix through berries, pat a crumble mixture into the top and dot it with even more berries and bake. It delicious served warm with cream or icecream, and the spices in it give it a beautiful aroma. You can’t help but feel cozy eating crumble!

I love how this recipe is a modern take on the old fashioned crumble… just as good as dessert or with a cuppa!

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

Crumble topping
  • 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

  1. Preheat oven to 180C, grease and line 24cm springform cake pan.
  2. 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.
  3. Place dry ingredients in processor and whiz for 20 secs, transfer to bowl.
  4. Place 1 heaped tbs mixture in seperate bowl and toss with 200g of the berries, set aside.
  5. Whiz oil, milk, egg, vanilla and zest in processor until well combined.
  6. Make well in centre of flour mixture and add milk mixture. Stir until combined.
  7. Gently fold in berry mixture.
  8. Spread evenly in cake pan, sprinkle crumble on top and press remaining 100g berries into crumble.
  9. 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).
  10. Cool in pan, dust with icing sugar and serve with cream.


No comments:

Post a Comment