Raspberry crumble cake

Ingredients

• 3 eggs
• 150 g sugar
• 150 g melted butter
• 150 g buttermilk (140 g milk + 1 tbsp vinegar)
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp baking soda
• 215 g flour
• 250 g raspberries, tossed in flour
• For the crumble: 60 g melted butter
• 90 g flour
• 4 tbsp sugar
• (Shortcut: a box of vanilla cake mix works for the base)

Instructions

1. Whisk the eggs with the sugar until pale, then the melted butter, buttermilk and vanilla.
2. Fold in the flour, baking powder and baking soda just until smooth.
3. Toss the raspberries in a spoonful of flour and fold them in gently.
4. Rub the crumble ingredients together into buttery clumps and scatter thickly over the batter.
5. Bake at 180°C (350°F) for 40–45 minutes, until golden and a skewer comes out clean. Cool before slicing — the berries need to settle.