My brother Michael very kindly gifted me with Annabel Langbein's 'The Free Range Cook' for Christmas and since its arrival I haven't stopped recreating recipes from it. This Mixed Berry Crumble Cake is divine and to begin you need to make the crumble mixture (note it will make a bulk amount so if you are planning to just make it for the cake I would recommend cutting the quantities by two thirds). Place 2 cups of plain flour, 1 cup of ground almonds, 1 1/2 cups brown sugar, 2 cups rolled oats, 1 cup of slivered almonds, 2 teaspoons of mixed spice in a bowl and stir. Combine with 250 grams of melted butter. 
Preheat your oven to 180°C, line and grease the sides of a 23cm springform cake tin. The beat 140 grams of softened butter and 1 cup of sugar until the mixture is pale and fluffy. 
Then add 2 room temperature eggs, 1 teaspoon of vanilla and 3/4 cup of plain yoghurt to the cream mixture. 
Then add 2 cups of plain flour, 3 teaspoons of baking powder and 1/2 a teaspoon of baking soda. You will note the mixture is quite thick but don't be alarmed. 
Smooth the batter into your baking tin, sprinkle with 2 cups of frozen mixed berries and the layer over 1 1/2 cups of crumble topping. Bake in the oven for an hour or until the cake is golden and a skewer inserted into the centre comes out clean. 
Allow the cake to stand for at least 15 minutes before you remove it from the tin. Then greet and enjoy this piece of beauty. 
looks so good jo (and i could make that too :P) might have to be a winter dessert here :) yummo!
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