Creaming Cake with Fruits and Crumble

I honestly won’t lie if I said that when I was planning to bake this cake for the first time I did not had a high hope - thought it will be yet another kind of yeasty/ sponge cake.

My surprise was amazing! This cake is not only fluffy and lovely and light, but it’s filled with fruits and fab crumble on top.
The original recipe comes from Thermomix, as always I’ve decided to change a bit there and there ;)

Ingredients:

200g of room temperature butter

120g of sugar

1x teaspoon of vanilla extract

4x eggs in room temperature

200g of flour (type 500)

50g of corn flour

@2x teaspoons of baking powder

Fruits & Crumble

250-300g of fruits (you can use fresh ones, but I’ve used room temperature blackcurrants and blueberries [taken out of a freezer in the morning])

20g of corn flour (you can use less on a fresh fruits, because my ones where from freezer I’ve added more)

80g of flour (type 500)

30g of sugar

60g of room temperature butter

icing sugar (optional)

Start of by taking a small pot and melt your 200g of butter. Leave on a side.

Then make your crumble - mix together flour, sugar and butter. Put to fridge.

Take a small bowl and add your fruits, cover with corn flour, gently mix with a spoon. Leave on a side.

Turn on your oven to 180C degrees on fan.
Prepare rectangular size tray and line it with baking paper.

Now make the cake - take a big bowl and add sugar, vanilla, eggs. Cream it nicely with a hand mixer for few minutes. Then add your flour, corn flour and baking powder. Start making your dough, and keep adding that melted butter. The dough will be super elastic and gently sticky.

Move to prepared tray. Cover with your fruits, sprinkle with crumble and bake for around 55mins or to a dry knife.

Take out of the tray and leave to cool. Sprinkle with icing sugar.
Enjoy!