By Parrott Street Catering
raspberry crumble cake
6 steps
Prep:10minCook:50min
This quick raspberry cake is a simple mixture of flour, sugar, butter and eggs and makes a soft and slightly sweet dessert, topped with fresh fruit and sweet crumble. It is not overly sweet, but balanced with the sweetness of the fruit and buttery crumble of the topping. It can be eaten on its own, or with a side of ice-cream, or even a thin layer of butter. Delicious!
Updated at: Tue, 03 Dec 2024 06:58:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories479.1 kcal (24%)
Total Fat28.9 g (41%)
Carbs49.6 g (19%)
Sugars19.2 g (21%)
Protein6.7 g (13%)
Sodium169.1 mg (8%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat oven to 350°F / 180°C. Beat butter on high until fluffy (2-3 minutes), add sugar and beat for an additional 3 minutes. Add eggs one by one and keep beating.
Step 2
Mix flours, baking powder, and salt and add to butter-egg mixture by spoonfuls. Mix until smooth batter forms.
Step 3
Line a 9 x 9 inch / 23 x 23 centimeter pan with parchment paper and transfer batter to the pan. Top with raspberries.
Step 4
Cut up cold butter and place in a medium mixing bowl with flour and sugar. Massage with your fingers until small curds form (similar in size to cottage cheese). Top raspberries with crumble topping. Bake for about 50-55 minutes, until golden brown on top.
Step 5
Notes
Step 6
If you like a thinner cake, bake in a larger pan (11 x 9 inches / 28 x 23 centimeters) but shorten the baking time to about 40-45 min.
Notes
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