Raspberry Brown Sugar Crumble Cake | Hoda Alzubaidi
Raspberry Brown Sugar Crumble Cake
30 mins prepServes 8
A delightful and easy Raspberry Brown Sugar Crumble Cake, packed full of raspberry jam, perfect for any occasion. The sponge is light and fluffy, combined with a sweet crumble topping and a drizzle of icing for an added treat.
1: Whisk together the eggs and sugar until fluffy.
2: Add melted butter, milk, and vanilla and combine.
3: Combine flour, salt, and baking powder into the bowl and set aside.
4: For the crumble, combine flour, sugar, and butter together and press down to create clumps.
5: Pour the cake batter into a 20cm tin and carefully spoon in the jam evenly on top.
6: Evenly top with the crumble.
7: Bake at 175C for 45 minutes.
8: Once cooled, completely mix the icing sugar and milk together and drizzle over the cake.
