Fresh mulberries are the most delicious of all berries. Every single person who has ever grown up with a mulberry tree or two in their garden or had access to a friend or relative who had mulberry trees will agree when I say that gorging on big, juicy, ripe mulberries straight off a tree is utter bliss. And when you have had your fill, make this beautiful and simple Mulberry Crumble Cake with the leftover mulberries. It is a solid crumble cake recipe that can be adapted to any berry (although a mulberry cake is something you must try at once!).
We live on a ridge with valleys on either side and the national park surrounding us as far as the eye can see. If we drive down a back road, it takes us on a descending winding path through a gorge. A wooden bridge signals the end of the descent and the start of a gentle uphill drive. Within minutes we are in one of the most beautiful farming suburbs on the outskirts of Sydney.
There are massive houses set back from the road at the end of long snaking driveways. Abandoned carts with fresh produce and honesty money boxes are found at many gates. We love driving down through the gorge to this beautiful part of the world every other weekend. I am always excited to see what fresh produce awaits us in those carts. A few weeks ago my excitement was rewarded with a $4 punnet of fresh juicy mulberries. They were plump, black and sweet. We ate most, staining our lips and fingers purple. The rest I made into a Mulberry Crumble Cake.
We were going to have a quiet dinner, Nick and I. I wanted to make something out of the ordinary, something light but scrumptious. I loved how the cake turned out. I loved how fancy it looked and made our date night special.
Berries and stone fruit cakes shine when their squishy texture is complemented with a crunch. Crumble elevates a plain cake and almost always eliminates the need for sugary icing. I adore crumble on cakes and desserts and have a base crumble recipe on hand to use at my whim and fancy. Use only the best and ripest mulberries for this recipe. Enjoy!
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MULBERRY CRUMBLE CAKE
- for the cake
- 60 g butter, melted and cooled
- 1 cup self raising flour
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup milk
- 1 1/2 cups very ripe mulberries, stalks trimmed
- for the crumble
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 60 g butter, softened
- Preheat oven to 180C (350F). Grease and line an 8inch round springform pan with baking paper.
- Combine ingredients for cake except the mulberries in a large bowl. Beat until light and fluffy.
- Combine ingredients for the crumble in a separate bowl. Mix gently by rubbing with your fingertips till the mixture resembles bread crumbs.
- Spoon batter into the prepared tin. Top with most mulberries and reserve some to decorate. Finally top with crumble. Bake in pre heated oven for approximately 35 minutes until golden and cooked through. Serve warm dusted with icing sugar, topped with extra mulberries and with fresh cream or ice cream.