This cake should have it's picture beside the word "heaven" in the dictionary. It is that good, absolutely. It is easy, delicious, and simple to make healthier (although the real deal ingredients always taste better, imo). I used 0% fat greek yogurt (instead of the full-fat that the original recipe called for), although it really just seems like sour cream, so I think I might try sour cream next time. I used to frozen rasperries with great success, with a few extra thrown in. No such thing as too many raspberries! And lastly, I had to increase the flour in the crumble considerably - if I had followed the directions, it would have just been a thick paste on top, not a crumble at all.
While I have a lot of notes and tweaks, it really is easy, and is now one of my favourite dessert recipes.
Ingredients (grams this time round - easy to convert online)
Cake
*125 g unsalted butter , room temperature
*275 g caster sugar (next time I'll bump this down)
*2 eggs
*150 g greek yogurt
*200 g all purpose flour
*2 teaspoons baking powder
*200 g raspberries (one container)
*zest of one lemon
Crumble Topping
*100 g butter, chilled and chopped
*100 g brown sugar
*1 1/2 cups all purpose flour
*1 teaspoon cinnamon
Directions
1. Preheat your oven to 350 F. Grease a medium-sized springform cake tin.
2. Cream the butter and sugar together in a bowl until pale yellow and fluffy, then beat in the eggs and yogurt a little at a time, until well combined.
3. Stir in the flour and baking powder, then fold in the raspberries and grave the zest of your lemon into the mix. Spoon into baking pan.
4. Making the crumble, blend all ingredients until it resembles a course meal. Sprinkle crumbs overtop the cake mix in the pan.
5. Bake for 40-50 minutes, until a golden colour on top. You can also test with a handy toothpick. If it comes out clean, it's good to go!
