At the weekend I stumbled across a nice-looking Apple streusel cake recipe, and a friend has a recipe for blueberry and blackberry crumble, and somehow these two ideas came together in my head. After all, what could be nicer than a cake topped with fruit crumble?
This is a cake of contrasts: the berries are beautifully moist, and the streusel topping crisps up to a crunchy texture. It was just as nice warm from the oven, and cold the next day.
Blackberry & Blueberry Streusel Cake
For the streusel topping:
70g brown demarara sugar
70g plain flour
¼tsp grated nutmeg
30g chopped walnuts
For the cake:
100g soft brown sugar
½tsp vanilla essence
130g plain flour
1tsp baking powder
- Preheat the oven to 180°C (350°F).
- Grease and line an 7in/18cm round cake tin. A loose-based tin is a really good idea if you have one, as you don't want to have to turn a streusel cake upside down to get it out of the tin.
- Chop and toast the walnuts, either on a baking tray in the oven, or in a dry frying pan over a medium heat. Set aside to cool.
- Make the streusel topping by rubbing the butter into the sugar and flour. Add the walnuts and nutmeg.
- In a separate mixing bowl, cream the butter and sugar together for the cake batter.
- Add the egg, milk, and vanilla essence, and beat until combined.
- Fold in the flour and baking powder.
- Pour the cake mix into the tin, and scatter the fruit over the surface (I found this quantity of berried made about a two-deep layer of fruit).
- Sprinkle the streusel mix evenly over the top of the fruit.
- Bake for 45-60 minutes, until a skewer comes out clean (well, clean of cake mix... it will always have berry juice on it!).