Elderberry Crumble Tea Cake
Let’s be realistic here - whose day isn’t made or broken based on what they eat? Hmm, that’s right. Food is the simplest and easiest way to our hearts especially when we don’t have a lot going on in lock down. So let’s make and create something that will take your day (which is unfolding similar to yesterday and the 1694984 days before that) from mundane to great and delicious!
Regardless of whether you live with friends, family or alone, this cake is the perfect ammcompiment to any morning coffee, afternoon tea, dessert treat or maybe even a pre-made breakie. I know for sure that if you are living with others and staying home like recommended, you’ll be fighting all them off, fending and marking the last slice as your own… bakers rights no?
The moist, springing batter is made possible with the sour cream addition (buttermilk is used in the original recipe). It does make the raw batter slightly heavier but this makes for a much lighter sponge looking cake. If you do not have sour cream, as mentioned before, buttermilk is also good and this can be made at home if you cannot fit it at the shops - here’s how.
What makes this cake special is the layer of jam placed between layers of the cake batter - this will often sink to the bottom of the cake due to its weight so you will end up with a bottom layer of jam, cake and then crumble. I always think homemade is better and of course, tastier! So I used my homemade elderberry jam for a very special, double homemade treat. For the Elderberry jam recipe, click here.
If you do not have access to elderberries, which they only bloom in August for a few weeks so do not feel faulted if this is the case. You can also make your own jam from other berries - strawberries, raspberries, blueberries - or other fruit - plums, apricots, oranges - and follow the same recipe just substituting what you have available.
But… if homemade jam is just too much (I get it don’t worry!) store bought is absolutely fine. Choose your fav fruit/berry and go for gold. The only things to keep in mind is buy a jam with no preservatives, no added sugar (although jam has sugar you don’t want extra sugar than needed as this is just added if they do not use real or ripe fruit) and a company that is reputable and not mass produced.
Lastly, the crumble cannot be missed! This is very important and trust me is well worth it. The extra layer on the top gives this cake that cherry on top. It also acts as a productive shield for the cake to help keep it light, fluffy and so it does not dry out. Do not miss this part or try to alter the quantities of sugar/butter/flour (I have tried) but it will just ruin the end product. I mean if you eating cake, you may as well eat a REAL GOOD cake.
Thanks to the queen of baking, Broma Bakery, for this cake’s inspiration. Love her work and she also teaches me so much about the ins-and-outs of baking with everything butter, sugar and flour. I will not stop testing her recipes and re-creating based on what’s on hand in my little sh**** kitchen.
Enjoy :)
Elderberry Crumble Tea Cake
Ingredients
For the Sponge Cake
3tbsp unsalted butter, softened
1/4 cup brown sugar
1/4 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp salt
2 tsp baking powder
1 1/2 cups plain flour
1 cup sour cream
1 cup elderberry jam
For the crumble
3/4 cup unsalted butter
1 1/2 cups flour
1 cup white sugar
1 1/2 tsp ground cinnamon
1 tsp salt
Method
Preheat the oven to 190 degrees and line a baking tin with parchment paper - best to also cut the corners so they line flat against the sides)
First make the cake; In an electric mixer, beat the sugar and butter for 6-8 minutes. Add one egg at a time, beating for 30 seconds between each. Add the vanilla and beat again.
Sift the flour, salt and baking powder in a large bowl. Add the flour mix in thirds, alternating with sour cream. Do not beat for more than 15-30 seconds between to avoid over mixing.
Add into tray; Lay down half of the batter in the tray and top with the elderberry jam ensuring that it covers the surface (even in clumps). Top with the other half. Set aside.
Make the crumble; In a large bowl, melt the butter then add the remaining crumble ingredients. Mix well until it forms a wet sand look and feel. Top the cake layers with the crumble, ensuring that you cover the entire surface.
Baking then eat; Bake for 30-40 minutes or until when a cake tester is inserted, it comes out clean. Serve immediately with your morning coffee or as a warm, after dinner treat.
