The other day I got a tweet saying that I should change my blog name to ‘Perfecting Raspberry Bakes’ which made smile, as I do have a slight addiction, okay maybe more than just slight but they are just so delicious.
So here I am sharing another recipe with you and yes its got raspberries in it too!
For the Crumble
100g Plain Flour (plus 25g extra if needed)
100g Unsalted Butter
100g Demerara Sugar
3 tablespoons Rolled Oats
1/4 teaspoon Ground Cinnamon
For the Cake
150g Unsalted Butter, softened
150g Caster Sugar
3 Large Eggs
75g Self Raising Flour
110g Ground Almonds
1/2 teaspoon Ground Cinnamon
1 Bramley Apple
150g Fresh Raspberries
1. Preheat the oven to Gas Mark 4, grease and baseline your cake tin (either a 8″ Round or 7″ Square)
2. Firstly make the crumble topping by rubbing the butter into the flour until it resembles large crumbs, stir in the rolled oats, sugar and cinnamon. Then set aside until needed.
3. For the cake, beat together the butter and sugar in a mixer until light and fluffy. Add the eggs one at a time, beating in well after each addition.
4. Sift in the flour, then fold into the egg mixture, followed by the ground almonds and cinnamon. Spoon the cake mixture into the prepared cake tin and level the top.
5. Peel and cut the apple into quarters and remove the core, then cut into thin slices. Put the slices on top of the cake and then push them into the mixture slightly. Add the raspberries on top of the apple slices and then scatter the crumble mixture on top.
6. Bake in the oven for about hour on the middle shelf until the crumble is golden and a skewer has no wet cake mixture on it, you may find it slightly wet due to the fruit.
Cool in the tin on a wire rack as the cake is very delicate. Once cold dust with icing sugar. Serve with double cream or custard if desired.
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If you didn’t want to use raspberries you could always swap them for blackberries. I also think that this crumble cake would go great with rhubarb in it. So choose your favourite fruit or the ones that are in season and enjoy this lovely cake.
I think the next time that I make this cake I am going to make the crumble a little differently so that it is like my mom’s rhubarb crumble topping. When rubbing the butter and flour together I want them to be more like breadcrumbs. The reason I would like it this way is because when baked it will have a crunchier topping.
You could always swap the flours in both the cake and crumble, and use Gluten Free Flours so that this cake is wheat free for those who have an intolerance.