Raspberry and nectarine crumble cake

Raspberry and nectarine crumble cake


Serves 8-12


  • 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


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

Serving Suggestions


  • 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.

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