Ingredients
Makes: 1 cake
- Crumble
- 1 cup (200g) caster sugar
- 3/4 cup (85g) plain flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 125g butter, cubed
- Cake
- 125g butter, softened
- 1 1/2 cups caster sugar
- 2 eggs
- 3 cups (375g) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (205ml) sour cream
- 1 cup blueberries
- 1 cup raspberries
Directions
Preparation:25min ›
Cook:1hour ›
Ready in:1hour25min
- Preheat the oven to 180 degrees C. Grease and line a 28cm round cake tin.
- Place all the crumble ingredients into a food processor and process to form fine crumbs.
- Cream the butter and sugar together until light and creamy. Add the eggs one at a time, beating after each addition. Fold in the sifted dry ingredients, alternating with the sour cream. Try to start and finish with the dry ingredients.
- Spread half the cake batter into the base of the tin and sprinkle over the berries. Top with the remaining batter and sprinkle crumble topping on top.
- Bake one hour or until a skewer inserted in the cake comes out clean. Cool in the tin before turning out.
For the crumble topping:
For the cake:
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
I cooked this in a 10" springform pan at 350 degrees F for 1 hour and 20 minutes. In the future, I will cook at a 375 temperature. I didn't have caster sugar, so I just pulsed regular sugar in the food processor to reach a fine texture, and used strawberries instead of raspberries. Great moist cake texture, with a layer of fresh fruit in the center, and a rich and buttery-cinnamon crumble on the top. Very nice recipe. - 21 May 2013