Raspberry Crumble Cake

Raspberry Crumble Cake

A delightful cake loaded with raspberries, a touch of vanilla and lemon and topped with a buttery, nutty crumb.  This is super simple to make and is especially delicious served with cream.

Prep time: 40 mins

Bake time: 1 hr and 20 mins 

Total time: 2 hours


For the cake

250g Risen Super White Spelt Flour

180g salted butter, softened

220g golden caster sugar

3 eggs, lightly beaten

1.5 tsps of baking powder

60g ground almonds

80g soured cream or greek yogurt

Zest of 1/2 lemon

1 tsp of vanilla extract

300g fresh raspberries and some to serve

For the crumble

55g Risen Super White Spelt Flour

35g cold salted butter, cubed

20g golden caster sugar

30g chopped brazil nuts


Heat the oven to 180C and butter a deep 20cm cake tin and line with parchment paper.

Make the crumble topping by putting the flour and butter in a bowl and rubbing them together until you get a crumbly texture.  Stir through the sugar and the brazil nuts, then put in the fridge

Beat the butter and sugar with an electric whisk till light and fluffy.  Gradually whist in the eggs and beat them well in to the mixture.  Fold in the flour, baking powder, ground almonds and soured cream.  Finally add the raspberries - don't stir too much as they will break up.  Mix enough to evenly distribute. 

Spoon the mixture into the cake tin and bake in the middle of the oven for 30 minutes.  Take out and add the crumble mixture on top, then put back in the oven for another 30 - 50 minutes.  You will probably need to bake this cake for the total time as the fruit makes it quite moist. 

Remove from the oven and leave to cool in the tin.  Slice the cake into thick wedges, dot with raspberries and serve with cream.  Store in a tin or airtight container for up to three days.