• Author: Sneh
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Cake, Baking
  • Cuisine: Vegetarian


A bucket full of juicy, ripe, plump mulberries is made into a gorgeous crumble cake for a special after dinner dessert.


for the cake

  • 60g 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
  • 60g butter, softened


  1. Preheat oven to 180C (350F). Grease and line an 8inch round springform pan with baking paper.
  2. Combine ingredients for cake except the mulberries in a large bowl. Beat until light and fluffy.
  3. Combine ingredients for the crumble in a separate bowl. Mix gently by rubbing with your fingertips till the mixture resembles bread crumbs.
  4. 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.

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