Eggless Mulberry Crumb Cake
Serve it as is or with a dollop of cream on the top or side, this Eggless Mulberry Crumb Cake is quite delicious. I might add some finely chopped nuts to the crumb topping next time, else scatter a layer within. I'm all ready to experiment with the recipe and I think this will work quite nicely with other berries or perhaps stone fruit like peaches, plums and cherries as well.Makes one 7" tea cake
Equipment
- 1 Oven
- 1 7" Springform / Loose bottom round baking tin
- 1 Bowl
- 1 whisk
- parchment paper
- 1 small bowl
- 1 spoon
Ingredients
Vanilla cake
- 115 g full fat yogurt
- 45 g oil
- 135 g desi khaand raw sugar / castor sugar
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 apple cider vinegar
- 1 Pinch of salt
- 50 g dessicated coconut
- 150 g all purpose flour maida
Mulberry layer
- 250 g mulberries diced if long
- 1 tsp cornflour cornstarch
- 1-2 tbsp desi khaand raw sugar / castor sugar
- Juice of 1/2 lime
Crumb topping
- 100 g all-purpose flour maida
- 75 g brown sugar
- 15 g castor sugar
- 75 g unsalted butter soft, room temperature
- vanilla extract
Instructions
Mulberry layer
- Toss all the ingredients gently in a glass bowl using a spoon. Reserve
Crumb topping
- In a large bowl, whisk together the flour, sugars and vanilla. Gently cut in the butter using a pastry knife or your finger tips to get a pea sized crumb. Reserve
Eggless Mulberry Cake
- Preheat the oven to 170C.
- Lightly grease and line the base and sides of a round 7" springform tin or a loose bottom tin.
- In a large bowl, whisk together the yogurt, oil, sugar, vanilla, baking powder, baking soda, apple cider and salt for 2-3 minutes. Leave to stand for 5 minutes until bubbly.
- Whisk in the desiccated coconut, then fold in the flour, spread evenly and bake for 20 minutes. Add in a tbsp or two of buttermilk/milk if the batter feels dry.
- Take the tin out of the oven carefully, top with the mulberry mix followed by the crumble. Bake for 20-25 minutes until the crumble is golden brown. Tent with foil towards the end if the crumble is overbrowning.
- Cool for at least an hour before demolding. If you slice the cake while still warm the crumb might not hold in place as it's very delicate. Use a serrated knife to slice the cake. I like to chill the cake overnight and then slice it. It tastes lovely both ways. Serve it with a lightly sweetened whipped cream or warm with a scoop of ice cream.
Notes
You could prepare the mulberry layer and the crumb topping while the cake is baking.