I didn't get a chance to photograph this cake until it was nearly finished so I know it is a winner! I used blackberries as we have lots growing at the back of our garden at the moment but blueberries or raspberries would also work well.
Ingredients
For the Crumble
25g sugar, I used a mix of granulated and dark soft brown sugar
1/2 tsp cinnamon
1 tbsp oats
20g melted unsalted butter
50g plain flour
For the Cake
275g plain flour
175g golden caster sugar
150g margerine
2 eggs
150g reduced fat creme fraiche (or yogurt would work)
zest and juice of half a lemon
1 heaped tsp baking powder
1/2 tsp bicarbonate of soda
150-200g of fresh blackberries
Method
1) Preheat the oven to 180 degrees celsius and grease and line the base of a round baking tin (mine is 25cm dia).
2) Make the crumble topping by mixing the sugar, cinnamon, oats and butter together then rubbing in the flour, it should me slightly moister than a normal crumble mix. Put this to one side for later.
3) Now for the cake batter. Cream together the sugar and margarine until light and fluffy.
4) Add the eggs one at a time and mix well followed by the creme fraiche and lemon.
5) Sift in the flour, baking powder and bicarbonate of soda and stir until just combined.
6) Fold in the fruit carefully so the berries don't break up too much.
7) Transfer the batter to your cake tin and smooth the top before sprinkling your crumble mixture over it.
8) Bake for 40 minutes, until a skewer comes out clean.
Cool on a wire rack and serve with a cup of tea or with custard or ice cream for a proper dessert.
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