Traditional raspberry crumble cake

This recipe is a delicious twist on the classic apple crumble cake. By adding in a layer of raspberry, the whole dish has a new feel and taste. The cake itself is lovely and light on the bottom with a delicious bursts of raspberry throughout and a crumbly layer on top. Serve with a side of cream or ice cream and a nice hot cuppa. Dig in!

Ingredients

Topping

• ¾ cup chopped pecans or walnuts
• ⅔ cup packed light brown sugar
• ½ cup all-purpose flour
• ¼ teaspoon table salt
• 5 tablespoons unsalted butter, meltedCake
• 2 cups all-purpose flour, plus more for pan
• 1½ teaspoons baking powder
• ¼ teaspoon table salt
• 10 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ⅓ cup raspberry preserves

Method

1. Preheat oven to 170C.  Lightly grease a 20cm cake tin. Dust with flour.
2. In a medium bowl stir pecans, sugar, flour and salt. Pour butter over the top. Toss to combine until clumps form.
3. In a medium bowl lightly whisk flour, baking powder and salt. In a separate larger bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs individually, beat after each one. Add vanilla and beat in. Beat in flour on low to combine.
4. Transfer 1/2 cup of batter to separate small bowl. Stir in raspberry.
5. Spoon remaining batter into prepared pan. Spread evenly. Spread raspberry mixture over the top and sprinkle with pecan mixture. Bake for 40 minutes.