This simple cake will definitely become one of your favourites! The combination of juicy, a little tart raspberries with sweet vanilla is finished off in this light-as-air cake with crunchy buttery crumble. A great combo of textures and taste is sure to make a tasty tea party or even accompany a cool mid-afternoon snack. The cake stays moist and soft for long.
With a great pleasure I have recorded the whole process and mad into a short video with little handy tricks, e.g. how in seconds to cut a perfect parchment paper round for the pan base and how to avoid the berries from sinking to the bottom while baking. I hope after watching you will feel like making a cake like this yourself 🙂 I’d be also grateful for the feedback and any comments.
This cake is perfect with any kind of berries, be it blackberries, strawberries or black currants. Or even with a mix of any of them, this is a subject of personal preference. Frozen berries will also do really well here (no defrosting needed).
Raspberry cake with crumble
The recipe makes a 8″/ 20 cm cake, serves 10
- 2 eggs
- 2/3 c/ 4.6 oz/ 130 g sugar
- 1 t vanilla bean paste or 1½ t vanilla extract
- 1/3 c/ 2.8 oz/ 80 ml vegetable oil + for pan
- 1 c/ 5.1 oz/ 145 g all-purpose flour
- 1½ t baking powder
- ¼ t baking soda
- 1/3 c/ 2.8 oz/ 80 ml milk
- 1 c/ 4.6 oz/ 130 g raspberries
Preheat the oven to 355ºF/ 180ºC gerular or 320ºF/ 160ºC fan forced.
In a big bowl, whisk together the eggs, sugar and vanilla bean paste until light and fluffy. Add the vegetable oil and whisk until thickened a bit.
In a separate bowl, sift together the flour, baking powder and baking soda. Add the mixture to batter and mix until just combined.
Add the milk and mix until incorporated and batter is homogenous.
Lightly oil the base of a 8″/ 20 cm spring form pan and line it with parchment paper.
Transfer the batter to the pan, bake in the preheated oven for 2o minutes.
- 1/3 c/ 1.8 oz/ 50 g all-purpose flour
- 4 T/ 25 g white sugar
- 4 T/ 25 g brown sugar
- 3 T/ 40 g unsalted butter, chilled
- 2 T oats
- 2 T coconut or almond flakes
Meanwhile, prepare the crumble topping. Rub all ingredients but the coconut flakes together between your fingers until crumbly. Add the coconut flakes and toss together to incorporate.
Remove the pan with cake from the oven, reduce the temperature to 320ºF/ 160ºC regular or 284ºF/ 140ºC fan forced. Scatter the raspberries over cake pushing them lightly into the batter. Sprinkle with crumble topping. Bake for a further 30-40 minutes or until lightly golden and done.
Remove from the oven, let cool in pan for 10 minutes, then run a butter knife between the edge of the cake and pan to release it.
Transfer to a wire rack to cool. Serve warm or cold.