Berry crumble traybake

A moist, layered berry crumble cake with a jammy fruit center, soft sponge base, and buttery crumb topping - perfect served warm or cold with a cup of coffee or a dollop of yoghurt.
Updated : 31 July, 2025

Easy
About 20 min.
Ingredients
For the berry filling
2 tablespoon
Corn flour
For the crumble topping
For the cake
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in).
Step 2
To make the berry filling, combine the fruit with 50ml/2fl oz water in a saucepan. Bring it just to the boil, then reduce the heat and simmer for 2-3 minutes.
Step 3
Mix the caster sugar with the cornflour in a bowl and stir into the simmering fruit. Cook for a further 2-3 minutes, stirring frequently, until the mixture thickens and becomes jam-like. Set aside to cool.
Step 4
For the crumble topping, place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar and set aside.
Step 5
To prepare the cake batter, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the ground almonds to combine.
Step 6
In a separate bowl, beat together the sugar, melted butter, eggs, yoghurt and milk until smooth. Add this to the flour mixture and stir until just combined, avoiding overmixing but ensuring there are no large pockets of dry flour.
Step 7
Spread two-thirds of the cake batter evenly into the prepared tin. Spoon the cooled fruit filling over the batter.
Step 8
Dot the remaining cake mixture over the fruit using a teaspoon - it should create small mounds with some gaps in between.
Step 9
Sprinkle the crumble mixture over the top, making sure to fill in all the gaps and cover the fruit layer entirely.
Step 10
Bake for 45–50 minutes, or until the crumble topping is golden-brown. Let the cake cool in the tin for 10 minutes, then transfer it (still in the baking paper) to a wire rack.
Step 11
This cake is delightful served warm with crème fraîche or yoghurt and equally delicious enjoyed the next day with coffee.