TradPuds

Blackberry oat crumble cake
1. 

150g unsalted butter, softened
125g soft light brown sugar
3 large eggs
50g porridge oats
125g plain flour
2 tsp baking powder
Half tsp cinnamon
Quarter tsp salt
150g-200g blackberries, halved

CRUMBLE TOPPING
50g plain flour
50g porridge oats
50g soft light brown sugar
50g unsalted butter, softened

Preheat the oven to 180C, grease a 20cm round springform tin and line the base with baking parchment. Beat the butter and sugar together for 3-5 mins until light and creamy. Whisk the eggs in, one at a time, followed by the oats.

In a separate bowl, stir the flour, baking powder, cinnamon and salt together, then add this to the wet ingredients. Fold lightly together then mix in the blackberries.

For the crumble topping, combine the flour, oats and sugar in a bowl, then add the butter in small pieces. Rub the butter into the dry ingredients using fingertips.(Don't worry about it being a little sticky)

Spoon the batter into the cake tin, level, then sprinkle the crumble topping over. Bake for 30-40 mins, or as long as it takes for the cake to rise, brown and set through. Leave to cool completely before serving. Serve with custard !

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