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