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Nutella Raspberry Crumble Cake, All Made in One Bowl!

Nutella Raspberry Crumble Cake

Ingredients

  • 6 oz butter- melted
  • 6 oz raw sugar
  • 2 small eggs
  • 2 cups sifted self raising flour I use Australian cup sizes, which are slightly bigger- if in US, I suggest adding 1 large extra tablespoon of flour
  • ½ cup Nutella
  • 1 cup fresh raspberries
  • ½ cup flaked coconut

Instructions

  1. Preheat oven to 170 degrees Celsius (approximately 340 Fahrenheit)
  2. Melt the butter and then add the sugar, eggs and flour. Mix together until a dough forms.
  3. Press ¾ of the dough into a lined 9 inch round tin and bake for 15 minutes.
  4. Meanwhile, mix the coconut in with the remaining dough.
  5. After 15 minutes, take from the oven and spread the Nutella over the base, followed by the raspberries.
  6. Crumble the remaining dough on top evenly- it does not need to cover completely, it will spread as it cooks.
  7. Place back in the oven and cook for 20 minutes or until the crumble is puffed up and golden.
  8. Take from the oven and cool. Serve warm or cold and store left overs in a sealed container.