Berry Crumble Cake with White Sauce
Equipment
Ingredients
Cake
egg (whole)
2 piece
granulated sugar
150 g
vanilla extract
5 ml
vegetable oil
150 ml
milk (warm)
180 ml
all-purpose flour
210 g
baking powder
10 g
salt
3 g
blueberry (fresh, coated with flour)
200 g
Crumble Topping
brown sugar
100 g
all-purpose flour
65 g
butter (room temperature)
75 g
ground cinnamon
4 g
White Serving Sauce
whipping cream
240 ml
evaporated milk
120 ml
sweetened condensed milk
120 ml
Instructions
Prepare cake batter
In a mixing bowl, combine eggs, granulated sugar, and vanilla extract. Mix until well combined.
Add wet ingredients
Add vegetable oil and warm milk to the mixture. Stir to combine, then add all dry ingredients and mix until just combined.
Prepare pan and add berries
Grease a baking dish with oil. Pour the batter into the prepared dish and sprinkle the flour-coated blueberries evenly over the top.
Prepare crumble topping
In a separate bowl, combine brown sugar, flour, room-temperature butter, and ground cinnamon. Rub the mixture with your hands until it reaches a moist, sandy consistency.
Add crumble and bake
Spread the crumble topping evenly over the cake. Bake in a preheated oven at 180°C for 35-40 minutes until golden and a toothpick inserted comes out clean.
Prepare white sauce
While the cake bakes, whisk together whipping cream, evaporated milk, and sweetened condensed milk until smooth. Refrigerate until ready to serve.
Serve
Allow the cake to cool for 10 minutes, then cut into pieces and serve warm with the chilled white sauce drizzled on top.
Original recipe
Storage
Store sauce separately in refrigerator. Bring cake to room temperature before reheating for best texture.
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