Bake: Raspberry Crumble Cake

Bake: Raspberry Crumble Cake

Sometimes I want a crumble… sometimes I want cake. Sometimes I have a kilo jar of raspberry jam that is begging to be used and so sometimes I like to make this raspberry crumble cake, which gives me the best of all three worlds. These photos were all taken of three separate cakes over two weekends, as I had several birthday party picnics to attend and this cake makes the perfect picnic cake, so you’ll have to excuse the wide variety of lighting and angles, I did what I could… and we all know I’m a shocking photographer anyways!


Why is it the perfect picnic cake, you ask? Well, it’s a pretty quick cake to make, so you can make it that morning, it’s a single bake – meaning you pour in the batter, dollop in the jam and then spread the crumble over the top and bake as is, and it doesn’t need to be cooled or iced, just a dollop of cream! In fact, if you can serve this cake a little warm, I reckon it’s that much better. Oh and unlike most cakes, you don’t need to stuff around creaming butter and sugar together.


I used a skewer to swirl my jam just a little…

You will need a scale for this, as you will need to weigh the butter – but I promise it’s totally worth it! This cake is gooey in the middle and the crumble takes on a nutty, cinnamony biscuit texture. It’s just brilliant.


Ingredients – Base

  • 1 cup plain flour
  • 1/2 cup sugar
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 85g butter, melted
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup raspberry jam

Ingredients – Crumble

  • 85g butter, melted
  • 1/4 cup packed brown sugar
  • 1/4 cup raw/granulated sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup + 2 tbs plain flour


  1.  Preheat oven to 200C and line a 20cm round cake tin (I like spring-form tins for this cake)
  2. Whisk together flour, sugar, baking powder and salt in one bowl, in another bowl whisk together the butter, milk and egg.
  3. Add the flour mixture slowly into the wet mixture, whisking until just combined. Pour into the cake tin and dollop with jam (I find it best to dollop the jam in little teaspoons all over the batter)
  4. In a bowl (I just used the one from the earlier dry ingredients), whisk together the butter, sugars, cinnamon and salt until smooth, then stir in the flour. Blend this with your fingertips until it all comes together and sprinkle the dough in clumps over the top of the cake
  5. Bake cake for about 25 minutes and then test with a skewer. If it comes out clean, it’s done – if not, cover with alfoil and bake in further five minute installments until the skewer comes out clean
  6. Let cool slightly in tin before removing, serve warm with a dollop of thickened cream