Raspberry Crumble Cake

When we visited New Zealand in 2011 we made some lovely friends and one of them bought me this fabulous cookery book:

The Free Range Cook – Annabel Langbein

There are so many gorgeous recipes in this book but the one I’ve made the most is the Blueberry Crumble Cake. Today I’m sharing a variation of this, by substituting blueberries for raspberries.


140g softened butter

1 cup sugar (I use soft light brown or coconut sugar)

2 free range eggs, room temperature

1 tsp vanilla extract

3/4 cup plain yoghurt

2 cups self raising flour

2 tsp baking powder

2 cups fresh or frozen raspberries (or any berries)

1.5 cups Crumble Topping (see post: The Most Amazing Crumble Topping in the World)


  • Preheat oven to 180c. Grease a 25cm loose bottomed cake tin and line the base with baking paper.
  • Beat the butter and sugar together until pale and fluffy.
  • Add the eggs and vanilla and beat well.
  • Beat in the yoghurt, then add the sifted flour and baking powder and stir gently until combined. (The mixture will be a very thick consistency).
  • Spread into prepared tin, sprinkle with berries and then sprinkle the Crumble Topping over the top.
  • Bake for about 50-60 minutes until the cake is golden (if a wooden skewer comes out clean when inserted the cake is cooked through).
  • Stand for 15 minutes before removing from tin, then allow to cool before cutting. Store in an airtight container.
  • Serve with cream, ice cream or custard.




and here is the finished cake just cooling in the tin……

Recipe credit to Annabel Langbein

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