AMERICAN-STYLE RASPBERRY CAKE

Sophie Grigson's knockout raspberry cake packs a real punch on flavour and is wonderful for feeding a crowd at coffee time.

FOR THE CRUMBLE TOPPING:
3 tbsp (45g) plain flour
1/3 (45g) walnuts, finely chopped
1 to 2 tsp ground cinnamon
pinch of Salt
3 tbsp (45g) unsalted butter, melted
1 cup (125g) raspberries (or diced plums if preferred)
1/4 cup (60g) light muscovado sugar, light muscovado sugar
FOR THE CAKE:
1 cup (150g) self-rising flour
1 tsp Baking powder
pinch of Salt
3/4 cup (150g) soured cream or thick Greek yoghurt
1/2 tsp vanilla extract
3 tbsp (45g) unsalted butter, melted
1/2 cup (110g) caster sugar
1 large egg

to Make the topping:
Place the 3 tbsp flour, chopped walnuts, Muscovado sugar, cinnamon, and salt into bowl. Add melted butter and mix until crumbly. Leave to firm up in the fridge.

Set the oven to 350 degrees F (180 degrees C/gas4). Lightly grease and base line a 23cm cake tin with baking parchment.

TO MAKE THE CAKE:
Melt the butter in a saucepan over a gentle heat.

Put the flour, baking powder, and pinch of salt into a large bowl. Stir in the Greek yoghurt, vanilla extract, caster sugar and egg.

Add the melted butter and beat the mixture until smooth.

Spoon the mixture into the prepared tin and scatter over the raspberries.

Remove the topping mixture from the fridge, break into crumbly pieces and sprinkle over the raspberries.

Bake for 45-50 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and leave to cool.

Cut into slices and serve.

Servings: 8-10
Adapted from source: Sophie Grigson, from Sophie Grigson's Weekends