American-style raspberry cake

Method

1. Make the topping. Place the flour, chopped walnuts, Muscovado sugar, cinnamon and salt into bowl. Add melted butter and mix until crumbly. Leave to firm up in the fridge.

2. Set the oven to 180°C/gas4. Lightly grease and base line a 23cm cake tin with baking parchment. To make the cake, melt the butter in a saucepan over a gentle heat.

3. Put the flour, baking powder, and pinch of salt into a large bowl. Stir in the Greek yoghurt, vanilla extract, caster sugar and egg.

4. Add the melted butter and beat the mixture until smooth.

5. Spoon the mixture into the prepared tin and scatter over the raspberries.

6. Remove the topping mixture from the fridge, break into crumbly pieces and sprinkle over the raspberries.

7. Bake for 45-50 minutes, or until a skewer inserted in the middle comes out clean.

8. Remove from the oven and leave to cool.

9. Cut into slices and serve.

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Ingredients

For the crumble topping:

45g plain flour
45g Walnuts, finely chopped
1-2 tsp ground cinnamon
pinch of Salt
45g unsalted Butter, melted
125g raspberries (or diced plums if preferred)
60g light muscovado sugar, light muscovado sugar

For the cake:

150g self-raising flour
1 tsp Baking powder
pinch of Salt
150g soured cream or thick Greek yogurt
1/2 tsp vanilla extract
45g unsalted Butter, melted
110g caster sugar
1 large egg

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