Raspberry Crumb Cake
A few days ago I was in the mood to create something from scratch, something new, something that was mine and only mine.
Yes, I wish I had these sorts of inspirations outside the kitchen, but sometimes a tart-y, crunchy cake is what I need.
I am incredibly proud of myself for this recipe, as this cake base is my own concoction after many trial and errors.
This is a cake version of a linzer torte and the crumb lends the right amount of crunch. The raspberries are beautifully tart against the warmth of the cinnamon and almonds.
Pair a slice of this with a cup of coffee and listen to the pitter patter of the rains, and read a very good book – life is about enjoying the small moments too!
- ¼ cup soft butter
- ½ cup caster sugar
- 1 egg (room temperature)
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 200g yogurt
- ½ tsp vanilla
- ½ tsp almond essence (optional)
- 1 ½ cups raspberries (fresh or frozen)
- ½ cup almond flakes
- ½ cup brown sugar
- ½ cup flour
- 1 tbsp cinnamon
- 6 tbsp cold butter
- Mix the flour, almonds, brown sugar and cinnamon together.
- Rub in the cold butter to create the crumb mixture.
- Cream the butter and sugar together until creamy.
- Add in the egg and vanilla and almond essence and whisk.
- Mix the flour with the salt, baking powder and baking soda.
- Alternate between the flour mixture and yogurt 3 times, whisking into the batter.
- Pour the cake mixture into a greased and floured cake tin (8” diameter).
- Flatten the top with a spatula.
- Arrange the raspberries on top closely, covering the cake batter.
- Sprinkle the crumble mixture on top, covering the raspberries.
- Bake in a preheated oven at 180°C for 30-35 minutes.
- Remove from oven, and let cool in the cake tin for 15 mins before removing.