Mulberry Crumble Cake

by | Nov 21, 2012 | 20 comments

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!).

 

Mulberry Crumble Cake - Cook Republic  

 

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.

 

Farm Fresh Mulberries - Cook Republic 

Mulberry Crumble Cake - Cook Republic 

Mulberry Crumble Cake - Cook Republic 

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!

 

Mulberry Crumble Cake - Cook Republic 

  

 

MULBERRY CRUMBLE CAKE

A bucket full of juicy, ripe, plump mulberries is made into a gorgeous crumble cake for a special after dinner dessert.
Print Recipe Rate / Comment
Course // Baking, Cake
Cuisine // Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6

Ingredients

  • 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

Instructions

  • 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.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

 

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

20 Comments
  1. thecitygourmand

    Looks awesome! Mulberries are oft forgotten in the berry/baking world 😀

    Reply
  2. Martyna @ Wholesome Cook

    I love mulberries and this cake looks scrumptious. Brings back some memories. There was a mulberry tree near my primary school in Poland. We used to climb it to get to the berries and sometimes we’d even pick some off the ground and eat them! Kids – LOL!
    PS Love Mailchimp too…:-D

    Reply
    • Sneh

      Oh your story makes me nostalgic. In the grounds of our home where I lived as a child was a mulberry vine, it was so lush and dense overhead it was like walking through one of those tunnels at the Aquarium, only made of leaves and black fruit. Even we used to eat it off the ground, lol.

      Reply
  3. Laura (Tutti Dolci)

    Gorgeous cake! I don’t know what I like more, the mulberries or the crumble.

    Reply
  4. Jane @ Shady Baker

    This looks perfect and the timing is perfect too! My tree is loaded with mulberries and I have been searching for different ways to use them. Yesterday it was mulberry muffins. I will be trying this one, thanks for sharing. Beautiful photos.

    Reply
    • Sneh

      Oh I am jealous. Our mulberry tree gave fruit the first year we planted it and then none now 2 years in a row. The fruit is green, hard and very tiny and then it falls off. We have now exposed the graft above the soil. Any mulberry tree tips would be greatly appreciated!

      Reply
  5. Rosa

    Oh, I wish I knew where to find those fruits here in Switzerland (I don’t think they grow here)… A beautiful cake!

    Cheers,

    Rosa

    Reply
  6. Benthe

    Ahh in Holland we don’t have this fruit so maybe I’ll try it with blackberries 🙂

    Reply
  7. thelittleloaf

    I’ve never eaten a mulberry but this looks divine! I’m not sure how easy it will be to get hold of them but definitely going to try out the crumble, maybe with some blackberries.

    Reply
  8. tania@mykitchenstories.com.au

    Crumble cake oh yes I do love it. What a great idea little loaf….blackberries a perfect substitute. I didnt know there weren’t mulberries in England. Love the first photo Sneh…it lovely

    Reply
  9. Kate@Diethood

    The most beautiful cake I have ever seen… I wish I could have a bite.
    Ohhh this just sent me back 20+ years… I have not eaten mulberries since we moved to the States. In Macedonia we had a huge tree in our yard that we’d shake and try to catch the mulberries with our mouths open. Kids. 🙂

    Reply
  10. Dirtgirl

    Where was this recipe when I needed it 3 weeks ago? I had picked 5 kgs of Mulberries from a friend’s property! They ended up as Mulberry Jam, well 16 jars actually! This was my first encounter with Mulberries and I love them. I now have an endless supply available each year. However my Blackberry Shrub in veg patch is loaded with berries just ripening, so will use those intead in your beautiful recipe. Thank you for sharing it.

    Reply
  11. suzanne Perazzini

    Looks like a great recipe. I can’t remeber if I subscribed through Feedburner or not since both come into my email. Is there a way to know?

    Reply
  12. Jennifer (Delicieux)

    Oh this cake looks so good Sneh! Do you know though, I don’t think I’ve ever tried mulberries. I need to fix that!

    Reply
  13. Kiran @ KiranTarun.com

    I’ve never ever tried mulberries before — do it tastes like blackberries? 🙂

    Reply
  14. gerie

    We don,t have mulberry”s in holland
    I will try with bleuberry”s
    Beautiful foto,s

    My englisch writing is very bad iam sorry for it

    Gerie

    Reply
  15. frango do campo

    I made this cake with blueberries and it’s amazing 🙂
    just love your photos 🙂 Congrats

    Reply
  16. Prachi

    Hi,

    I fell in love with this cake seeing the beautiful pics and simple recipe. Baked this yesterday and it was awesome as expected, thanks a ton.

    Reply
  17. Carol Cripps

    I see that mi am going to have to pick a great many mulberries. Usually, whoever’s doing the picking eats more than go into the bucket This year, though,I’m determined to put lotsand lots into the freezer, so that there will be enough to past be winter. Your cake looks lovely, and I can’t wait to try it with ice cream, or later, in the depths of a Canadian winter warm, with custard. It would make a wonderful family dessert, all by itself. Thanks for sharing the recipe.

    Reply
  18. Prajakta

    Hi Sneh,

    You have a beautiful blog there and your photos are what make my day… I just got my hands on a kilo of mulberries and your cake recipe fits the bill perfectly. What can I use in place of self rising flour? Also, what can I use if I want to make it eggless?

    Thanks,
    Prajakta

    Reply

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