Bluebery and Pecan Crumble Cake is a tender, fine textured cake, topped with a blueberry layer and a sweet nutty crumble flavored with a subtle hint of cinnamon. This recipe can be adapted so easily by replacing the blueberries with raspberries and the pecans with walnuts or if you are not crazy for nuts, you can leave them out.
I love that this recipe uses yoghurt instead of butter which reduces the fat in the finished cake whilst still keeping it moist and soft. Greek yoghurt adds richness and its flavor is similar to that of buttermilk, as well as making it heart healthy by reducing the fat content. Okay I know it has a buttery crumble topping, but “you can’t have your cake and eat it.” Just enjoy that its half way to being healthy.
- FOR THE CAKE
- ¾ cup sunflower oil
- 1 cup Greek yoghurt
- 60ml fresh lemon juice
- 2 large eggs
- 1¼cups caster sugar
- 2 cups self raising flour (sifted)
- 150g fresh or frozen blueberries
- FOR THE TOPPING
- 40g pecan nuts (roughly chopped)
- 80g brown sugar
- 45g plain flour
- 35 g cold butter( chopped)
- ½ tsp cinnamon
- FOR THE TOPPING
- Chop butter up into small pieces and add all the other ingredients.
- Work with your hands until the butter is incorporated into the dry ingredients .
- Set aside.
- FOR THE CAKE
- Preheat the oven to 160ºC.
- Grease a loaf pan and line with baking paper. I use one long strip along the bottom and up the two short sides, so that it is easy to lift the cake out once cooked.
- Put eggs, oil, yoghurt, salt lemon juice and caster sugar in a large bowl and whisk until well combined.
- Whisk the sifted self raising flour into the wet ingredients in batches of three until the mixture is smooth and has no lumps in it.
- Pour the mixture into your prepared loaf pan ( or a 24cm spring form circular pan)
- Sprinkle the blueberries over the top and press down into the mixture.
- Add the nut topping and back for 1 hr 20 minutes or until a skewer comes out clean from the cake.