One cup crumble cake recipe
This is a crumble in reverse; a smaller layer of fruit on top with lots of crumble underneath. It's also great for cooking with kids as it copes with lots of handling!
- 1 cup wholemeal self-raising flour
- 1 cup brown sugar
- 1 cup porridge oats
- 200g cold unsalted butter, diced
- 1 cup shredded coconut
- 1/2 cup mixture of linseeds, pepitas or other little seeds
- 2 eggs, beaten
- 1 cup fresh fruit, this has a sliced beurre bos pear and some raspberries
- cream or yoghurt to serve
Preheat the oven to 180°C or 160°C fan-forced. Line a 24cm springform cake tin with baking paper.
Combine the flour, sugar and oats in a large mixing bowl. Add the butter and with your fingers, rub it into the flour mixture. Keep going until you have a coarse, sand-like consistency.
Stir through the coconut and linseed mix and separate about one cup’s worth of the mixture, set this aside for later.
Mix through the eggs, again this can be done with your fingers. Press mixture into the cake tin and smooth with the back of a spoon.
Press the pear and raspberries in a pretty pattern and top with reserved crumble mixture. Bake for 45 minutes or until golden on top and firm in the middle. Let cool on a wire rack and serve.
- You could use a lamington tin and make this as a slice.
- Use any kind of fruit you have handy. If using apples or pears there's no need to pre-cook them if you slice them nice and thinly.
- A few chocolate chips scattered over the top always goes down well!
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.
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