Berry Crumble Cake

This was inspired by Canadian Baker but as we’re not quite into stone fruit season, I used a frozen berries – mainly blackberries and some raspberries thrown in for good measure. I also substituted the sour cream for low fat natural yoghurt as it was all I had and wholemeal plain flour for the plain flour as I’m trying to use more whole foods across all areas of my cooking at the moment. It all seemed to work and I must say it was delicious and I can’t wait to make it with some in season stone fruits this summer.

Berry Crumble Cake

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • finely grated rind of 1 lemon
  • 1 tbs lemon juice
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch nutmeg
  • 1 cup sour cream
  • 6 cups pitted sliced plums (about 1.25kg) or frozen berries or fruit of choice
  • 1 1/4 cup plain flour
  • 1/2 cup brown sugar
  • 1/4 tsp nutmeg
  • 1/2 cup butter, melted
  1. Grease a 13x9inch slice tin and preheat oven to 180C
  2. Cream butter and sugar and rind
  3. Add eggs, beating well after each addition
  4. Add the flour, baking powder and soda, alternating with some of the sour cream
  5. Spoon into the tin
  6. Top with the fruit
  7. Combine the flour, brown sugar and nutmeg
  8. Add the melted butter
  9. Strew over the top of the fruit
  10. Bake for 45-55 minutes

Delicious on its own or served warm with ice cream.