Raspberry and nectarine crumble cake recipe
It's worth taking the extra time to add the crumble topping to this fruity raspberry and nectarine cake - you'll be rewarded with a most delicious dessert or afternoon tea.
- 3/4 cup (200g) unsalted butter, softened
- 3/4 cup (195g) caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 2 cups (300g) plain flour
- 3/4 cup (180ml) milk
- 1 cup raspberries
- 3 medium yellow nectarines, peeled and sliced
- 1/4 cup (60g) butter, chilled
- 1/2 cup (75g) plain flour
- 1/4 cup (45g) brown sugar
- 1/3 cup rolled oats
Preheat oven to 180°C (160°C fan-forced). Grease and line a 23cm springform cake tin.
Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each. Fold through vanilla, baking powder, flour and milk. Stir through fruit. Pour into prepared tin, distributing evenly.
In a smaller bowl, rub butter into flour until it resembles breadcrumbs. Stir through sugar and oats. Sprinkle this mixture evenly over the cake batter.
Bake for 1 hour and 10 minutes until a skewer inserted into the centre comes out clean.
- If you find the cake is browning too quickly, cover with a piece of aluminium foil.
- Frozen raspberries are fine in this recipe. If nectarines are out of season, you can replace them with an equivalent amount of tinned peaches.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.