An easy recipe for a buttermilk crumble cake made with an assortment of fresh seasonal berries. Refined-sugar free. A great addition to a weekend brunch or served with afternoon coffee or tea. Plan ahead as this berry crumble cake needs to set for 1 hour before serving.
For the crumble topping:
80gwhite spelt flour(type 630)
40glight brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
4tablespoonsbutter,cold and cut into pieces (57 g)
For the base:
200gwhite spelt flour(Type 630)
1teaspoonphosphate-free baking powder
1teaspoonfinely grated lemon zest(from an organic lemon)
1teaspoonfreshly squeezed lemon juice
80mlpure maple syrup
60mlextra-virgin olive oil
400gmixed fresh berries(I used 125 g blueberries, 125 g red currants, 125 g raspberries, plus a few strawberries)
Preheat the oven to 375°F / 190°C and grease and line the base of 24 cm tart pan with removable bottom.
To make the crumble topping: whisk together the flour, sugar, salt, and cinnamon together in a mixing bowl until combined. Using a pastry cutter (or your hands), cut the butter into the dry mixture until it resembles coarse crumbs. Store in the fridge while you make the base of the cake.
To make the base: whisk together the flour, baking powder, baking soda, salt, and lemon zest in a large mixing bowl. In another bowl, whisk together the buttermilk, lemon juice, maple syrup, oil and vanilla. Add these wet ingredients to the dry ingredients and stir with a spatula until JUST combined.
Transfer the batter to the prepared baking pan. The batter is quick sticky, so use a spatula to evening spread it out as evenily as possible.
Spread the berries on top of the batter, then sprinkle the crumble mix over top. Transfer to the oven and bake for 40-45 minutes, or until the cake is golden and the crumble topping has browned.
Remove the crumble cake from the oven and place on a cooling rack. Allow to cool for at least 1 hour in the pan before cutting and serving. Enjoy!
I think this berry crumble cake tastes best with 400 g berries, but I have also made it using 300 g mixed berries. If using less berries, then you can expect the baking time to be a little less than 40 minutes.
I like the mix of sweet and sauer berries, however I think this recipe can be adapted to use pretty much any berry you like, or you could even try chopped stone fruits, like peaches, apricots and nectarines.