27 September, 2015
Berry Crumble Cake
Berry Crumble Cake
Makes: 1 X 18-20cm round cake
Cake Ingredients:
- 175g butter, softened
- 100g caster sugar
- 3 eggs, lightly beaten
- 1/4 cup milk
- 200g SR Flour
- 70g almond meal
- 6 strawberries, diced
- 125g punnet fresh blueberries
Crumble Ingredients:
- 1/2 cup almond meal
- 1/2 cup rolled oats
- 3/4 cup chopped walnuts
- 1/2 cup coconut or brown sugar
- 100g butter, room temperature cubed
Method:
- Preheat oven to 180 degrees Celcius and prepare an 18-20cm round cake by lining and pregreasing
- To prepare the cake place the butter and sugar in a mixing bowl and use electric beaters to cream until light and fluffy
- Add in the eggs and milk and beat until just combined
- Add in the flour and beat very lightly until mixed through
- Use a spatula to fold through the almond meal
- Pour half of the cake batter into the prepare and then evenly spread the fresh berries over the cake batter
- Very gently evenly spread the remaining cake batter
- To prepare the crumble place the walnuts and rolled oats in a food process until has a crumble texture and transfer to a mixing bowl
- Add in the sugar and almond and combine well
- Use your fingertips to rub in the crumble mixture until well combine
- Gently spread the mixture over the top of the batter
- Bake the cake for approximately 70 minute, or until a cake skewer comes out clean, covering loosing with alfoil after 30 minutes
- Allow to cool in cake tin for at least 10 minutes before moving to a wire rack to cool completely.
Recipe Notes:
- Store in airtight container for 3 days
- Cake is freezer friendly
- Fruit types are interchangeable
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.