Recipe Scene: Raspberry Crumble Cake

This is a Bill Granger recipe. Given I’m from Melbourne it is hard for me to admit how much I like this book, Sydney Food…. But I’ve risen above that.

This recipe is really great, and you could use any berries in it. In the recipe Bill uses blueberries, but I prefer the tangy tartness of raspberries. I generally use frozen ones straight form the freezer, no need to defrost.


Crumble Topping

100 grams / ¾ cup brown sugar

40 grams / ¼ cup plain flour

70 grams butter


350 grams / 2 cups plain flour

2 teaspoons baking powder, sifted so there’s no lumps

200 grams / 1 cup sugar

3 eggs

200 grams/ 1 cup sour cream

Few handfuls of berries, fresh or frozen


  1. Heat oven to 180 degrees celcius and grease and line a 23 cm springform pan. Place all the topping ingredients in a food processor, mix until it resembles coarse breadcrumbs. Don’t over mix or it will become too firm and not ‘crumbly’. If you want you can do this step by hand. When finished, set aside.
  1. Place the butter and sugar in a bowl or food processor and cream together. Add the eggs one at a time, don’t worry if they curdle. Add the flour, baking powder and sour cream, and mix until combined.
  1. Pour the cake mix onto the tin and flatten the top. Sprinkle evenly with the berries and then sprinkle with the topping. Make sure you take the topping right out to the edges.
  1. Bake the cake for 50 – 60 minutes or until the cake is cooked – the topping might look a bit liquidy but don’t worry, it will firm up as it cools.
  1. Allow the cake to cool for at least 10 minutes before removing it form the pan. It’s delicious hot or cold.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.