Raspberry/blueberry and sour cream tray bake

Raspberry and sour cream tray bake

 

50ml (2fl oz) vegetable oil, plus extra to grease

2 medium eggs

200ml (7fl oz) sour cream

2tsp vanilla extract

200g (7oz) self-raising flour, sifted

150g (5oz) caster sugar

125g (4oz) raspberries

 

For the crumble topping

30g (1 oz) unsalted butter, cold and cubed

50g (2oz) plain flour

30g (1oz) Demerara sugar

 

Preheat oven to 180°C (160°C fan) mark 4. Grease and flour a 7 inch square tin /7’x11′ rectangular tin. First make crumble topping: in a medium bowl, rub butter into flour using your fingertips until it clumps together (the clumpier, the better!). Stir in sugar and set aside.

 

In a large jug, mix eggs, sour cream, oil and vanilla until combined. In a separate large bowl, stir together flour and sugar. Add wet mixture to the dry bowl and mix until almost combined (a few lumps are a good thing in this recipe).

 

Carefully fold in half of the raspberries and pour mixture into the prepared tin. Tap the base on a work surface to level, then scatter over the crumble topping and remaining berries.

 

Bake for about 50min/55mins and test with a skewer

home baking, sour cream , raspberries, afternoon tea, morning coffee, cake , coffee cake.

Raspberry and sour cream loaf