Mulberry crumble cake

Light, fluffy-textured mulberry cake complimented with a crunch! Perfect for a picnic! It was completely gone in a few minutes…My friends were joking that according to the photo it must be mermaid’s cake:D Enjoy!:)


1 cup white mulberries
1 cup black mulberries
1 cup milk
2 eggs
4 tablespoons vegetable oil [90%corn+10%olive]
1 cup granulated sugar
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 generous teaspoon cinnamon
Crumb topping
1/4 cup vegetable oil [60 ml]
1/5 cup milk
1 cup rolled oats
1/2 cup sugar
1/2 teaspoon cinnamon


Preheat the oven to 180 C. Lightly grease Ø25 cm baking dish with oil.

In a bowl, beat the eggs until light and fluffy. Add milk, oil, sugar and beat again. Stir in sifted flour, baking powder, salt and cinnamon. Mix until smooth.

Combine ingredients for the crumble in a separate bowl. First combine oil and milk. Then add oats, sugar and cinnamon. Stir until mixture resembles crumbs.

Pour the batter into the baking dish. Top with mulberries. Sprinkle the crumb topping over the cake. Bake until golden and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for a while, slice and serve!

Bon Appétit!DSC09412_logo_DSC09446_logo_


2 Comments Add yours

  1. chefkreso says:

    Love preparing crumble cake, it is really easy to make and so delicious, especially the berry one 🙂


    1. Mayasbeehive says:

      😀 you read thoughts! I’ve made a berry crumble as well! it will be published tomorrow:)

      Liked by 1 person

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