Raspberry & Chocolate Chip Crumble Cake
Indulge your taste buds in the sweet symphony of flavours with our Raspberry & Chocolate Chip Crumble Cake. This delectable dessert is a marriage of vibrant raspberries, rich chocolate chips, and a buttery crumble topping, all bound together in a moist and tender cake. Perfect for any occasion, from afternoon tea to dessert after dinner, this cake will surely become a beloved addition to your baking repertoire.
Enjoy the blissful blend of tart raspberries, sweet chocolate chips, and buttery crumble in every bite of this Raspberry & Chocolate Chip Crumble Cake. It’s a delightful dessert that’s simple to make but will leave a lasting impression.
Basic Ingredients for Raspberry & Chocolate Chip Crumble Cake
Raspberry & Chocolate Chip Crumble Cake:
Unsalted Butter: Butter adds richness and a buttery flavour to the cake, creating a tender crumb.
Sugar and Brown Sugar: These sweeteners provide sweetness and moisture to the cake while the brown sugar adds a subtle caramel note.
Eggs: Eggs contribute to the cake’s structure and help bind the ingredients together.
Vanilla: Vanilla extract enhances the overall flavour, adding a sweet and aromatic dimension.
All-Purpose Flour: Flour is the main dry ingredient, providing structure and stability to the cake.
Baking Powder and Baking Soda: These leavening agents help the cake rise and become fluffy.
Salt: A small amount of salt balances the sweetness and enhances all the flavours in the cake.
Yogurt: Yogurt adds moisture and tenderness to the cake while contributing a slight tangy note.
Raspberries: Fresh or frozen raspberries provide a burst of tartness and vibrant colour.
Chocolate Chips: Chocolate chips introduce a delightful richness and contrast to the fruity sweetness.
alternative ingredients
Feel free to get creative with your ingredients:
- Swap the raspberries for other berries like strawberries or blueberries.
- Experiment with different types of chocolate chips, such as dark chocolate or white chocolate.
- If you prefer, use whole wheat flour or a gluten-free flour blend for a different texture and flavour.
Preparation Tips for Raspberry & Chocolate Chip Crumble Cake
- Ensure your loaf pans are properly greased and floured to prevent sticking.
- When mixing the batter, be cautious not to over-mix to avoid a dense cake. A few streaks of flour are okay.
- Folding in the raspberries and chocolate chips gently ensures even distribution without crushing the raspberries.
- Don’t skip the cooling step after removing the cake from the oven. It allows the flavours to meld, and the cake to set properly.
Serving Tips for Raspberry & Chocolate Chip Crumble Cake
- This Raspberry & Chocolate Chip Crumble Cake shines on its own, but a dollop of whipped cream or a scoop of vanilla ice cream can be delightful accompaniments.
- For an elegant presentation, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a touch of milk.
- Serve warm for a comforting dessert or at room temperature for a delightful treat with coffee or tea.
storage tips
- Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
- You can also freeze individual slices, wrapped well in plastic wrap and foil, for up to three months.
Raspberry & Chocolate Chip Crumble Cake (Full Video)
Raspberry & Chocolate Chip Crumble Cake
Ingredients
- ½ cup unsalted butter
- ½ tsp sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup yoghurt
- 1 cup fresh or frozen raspberries
- ¾ cup chocolate chips
Crumble
- ½ cup flour
- ½ cup brown sugar
- 4 tbsp melted butter
- ½ tsp cinammon
Instructions
- Preheat oven to 180°C. Grease 2 loaf pans with butter and dust with flour.
- In a medium bowl, prepare a dry mixture by sifting together the flour, baking powder, baking soda and salt.
- Using a stand mixer on medium speed, cream the butter and sugar. Then add the eggs and vanilla essence and beat for 5 minutes until light and fluffy.
- Alternately, add the dry ingredients and yoghurt to the creamed mixture. Don’t over-mix the batter as not to take the air out of the dry mixture. Remove the bowl from the stand mixer, and using a spatula, fold in raspberries and chocolate chips.
- Spoon the batter evenly into each pan, filling each ⅔ full.
- To prepare the crumble, in a medium-sized bowl, whisk together the flour, brown sugar, cinnamon and butter. Then, top it on the cake mixture.
- Bake for 50 to 60 minutes. Allow the cakes to cool for 5 minutes in the loaf pan, then transfer to a wire rack to continue cooling.
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