American-style raspberry cake
By: Sophie Grigson From: Sophie Grigson's Weekends
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American-style raspberry cake
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 8-10
Sophie Grigson's knockout raspberry cake packs a real punch on flavour and is wonderful for feeding a crowd at coffee time!
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Tips and suggestions
- Eat with...
- Chocolate Tart with Chocolate Sorbet
Ingredients
For the crumble topping:
- 45g plain flour
- 45g Walnuts, finely chopped
- 1-2 tsp ground Cinnamon
- pinch of Salt
- 45g unsalted Butter, melted
- 125 g Raspberries, (or diced plums if preferred)
- 60g lightlight muscovado sugar, light muscovado sugar
For the cake:
- 150g self-raising flour
- 1 tsp Baking powder
- pinch of Salt
- 150 g soured cream or thick Greek yogurt
- 1/2 tsp vanilla extract
- 45g unsalted Butter, melted
- 110g caster sugar
- 1 large Egg
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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Latest Comment
The nicest cake I have made so far - half of it had gone before it had cooled down! You can be a bit more generous with the rasberries. It took a bit longer to cook, about an hour.