It was pointed out to me recently that there weren’t many ‘sweet treats’ on my blog in relation to the not-so-sweet (here you go – 2 in the space of a week! x). There’s good reason for that – I am much more of a savoury girl. With that said though, there are some sweets that I really do adore and this berry sour cream crumble cake is one of them. I shared this recipe yesterday as a lovely way to finish our Turkish class at Relish Mama, ‘The dishes of Istanbul’ and I thought you might all like a slice of it here also.
I made another of these after class and took it home to share with my family and my Mother & Father in law who were having their last night with us after visiting from Tasmania. We enjoyed it warm with a good dollop of yoghurt. One unnamed daughter went for thirds!! Needless to say, it was heavenly.
If you like your cakes to appear a little taller, opt for a 20cm cake tin rather than the 23cm that I mention and prefer.
Berry sour cream crumble cake
You can use yoghurt if you don’t have sour cream and use any frozen berry you fancy.
180g plain flour
1 1/4 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
140g fresh or unthawed frozen blackberries or raspberries
240ml sour cream
1 ½ teaspoons vanilla extract
140g unsalted butter, softened, plus extra to grease
200g golden caster sugar
2 large eggs
120g plain flour
50g granulated sugar
80g firmly packed muscovado or dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
100g unsalted butter, melted
To make the topping, combine the flour, sugars, cinnamon and salt in a bowl until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.
Preheat the oven to 180°C. Butter and flour the base and sides of a 23 cm square cake tin.
In a medium bowl, whisk together the flour, baking powder and soda and salt until well blended.
Toss the blackberries with 1 tablespoon of the flour mixture until the berries are evenly coated. Set aside. In a small bowl, whisk together the sour cream and vanilla extract. Set aside.
Combine the butter and sugar in the bowl of a stand-mixer. With the paddle attachment, beat at medium speed for around 4–5 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
Lower the speed and add the flour in three batches, alternating with the sour cream. When the batter is smooth, use a rubber spatula to gently fold in the blackberries. Scrape into the prepared cake tin and smooth the surface.
Sprinkle the crumble topping evenly over the surface, breaking up any large lumps with your fingers. Bake the cake for about 45 minutes, until a skewer inserted into the cake comes out clean. Place on a wire rack and leave to cool completely, still in its tin.
Cut into squares and serve from the tin with tea or coffee or as dessert.