Raspberry and nectarine crumble cake

Serves:

Serves 8-12

Ingredients

• 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

For crumble:

• 1/4 cup (60g) butter, chilled
• 1/2 cup (75g) plain flour
• 1/4 cup (45g) brown sugar
• 1/3 cup rolled oats

Method

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.

More crumble recipes

• Apple and blackberry crumble
• Apple and rhubarb crumble
• Apple, mango and almond crumble
• Cherry crumble
• Fruit jumble crumble
• Healthy apple crumble
• Nectarine crumble
• Peach crumble slice
• Pear and berry crumble

Serving Suggestions

Note

• 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.