Blackberry Crumble Cake
Satisfy cake and dessert cravings in one go with this fruity blackberry crumble cake. A simple almond sponge tray bake topped with a layer of berries and crumble. Heavenly!
Servings 8
Calories 371kcal
Equipment
- 20cm square cake tin with a loose bottom
- Large mixing bowl
Ingredients
- 120 g butter at room temperature
- 120 g sugar
- 2 eggs
- 120 g self raising flour
- ½ teaspoon almond extract
- 200 g blackberries
Ingredients for the Crumble Topping
- 50 g butter
- 70 g sugar
- 100 g plain flour
Instructions
- Preheat the oven to 180°c (160°c fan).
- Begin by making the cake. If the butter is too hard then soften it a little in the microwave for 10 seconds. Add the sugar and beat with a wooden spoon or whisk until it goes light and fluffy.
- Add the eggs, one at a time, beating after each one. Then add the flour in three batches, beating it into the wet mixture each time. Add the almond extract too.
- Line a square 20cm tin with baking parchment and grease the sides. Pour/spoon the cake mixture into the tin.
- Put the blackberries on top of the cake mixture.
- Using your fingertips, rub together the butter and flour for the topping until it is like breadcrumbs. Then stir in the sugar and put it on top of the cake.
- Bake in the oven at for about 40 minutes.
- Serve warm or cold, alone or with cream or ice cream.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 371kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 168mg | Potassium: 84mg | Fiber: 2g | Sugar: 25g | Vitamin A: 645IU | Vitamin C: 5.3mg | Calcium: 23mg | Iron: 1.1mg