I had no intentions of baking anything today but in April, when you wake in the morning to hail stones knocking at the window and -1 degree C temperatures, the first thing I wanted to do was create some cosy in the kitchen! This raspberry Streusel bake is just perfect for such an occasion. The inviting aromas of sweet baked raspberries, a moist centre with a sweet and crunchy topping….. Once it’s in the oven, you have time for a quick cuppa and a tidy up of the kitchen before removing it from the oven to cool, then slice and eat with lashings of creamy yoghurt – now that’s what I call turning a brisk cold morning into a cosy one!
Because fresh raspberries are out of season for at least a few more months, I used frozen ones which work just as well so alternate depending on the season. Feel free to swap the berries too – strawberries, blackberries, blueberries – or a mix of all of them will still taste delicious whatever you choose. Chocolate chunks would work well too 😉
Raspberry Breakfast Bake with a crunchy Streusel Topping
- 200 g wholemeal spelt flour
- 2 tsp baking powder
- 40 g dark muscovado sugar break any large pieces with a fork
- 100 g butter melted and cooled
- 180 mls milk
- 1 tsp mixed spice
- 2 tsp vanilla bean extract
- 2 large eggs whisked
- 100 g raspberries frozen or fresh
- 40 g wholemeal spelt flour
- 30 g porridge oats
- 20 g soft brown sugar
- 20 g butter
- You will need a 23cm/9inch spring form baking tin for this recipe. Lined with greaseproof paper or greased with butter.Pre-heated oven at 170 degrees C (fan).
- Place all of the base ingredients, excluding the eggs and raspberries into a large bowl and mix together.
- Next, add the whisked eggs and fold into the mixture without over mixing.
- Spoon the mixture into the prepared baking tin and distribute evenly.
- Scatter the raspberries over the mixture, ensuring an even spread as much as possible.Leave to one-side while you prepare the topping.
- Add all of the topping ingredients to a bowl and use clean hand to rub the ingredients together until you reach a crumb texture.
- Sprinkle the topping over the base.Bake in the oven at 170 degrees C (fan) for 35mins or until a skewer comes out clean.
- Leave to cool for 10 minutes before running a sharp knife around the edge of the bake to release it from the tin. Release the spring and the outer ring of the tin.
- Serve warm or cold, with or without dollops of yoghurt and extra raspberries if desired.
- Store in an airtight container, in a cool place for up to 3 days.