• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 125g butter
  • 250g plain flour, sifted
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon baking powder, sifted
  • 1/4 teaspoon salt
  • 160g castor sugar
  • 2 eggs
  • 1 yolk
  • 1 teaspoon vanilla essence
  • 1 cup yoghurt
  • 300g fresh mulberries
  • Topping:
  • 160g soft butter
  • 90g brown sugar
  • 1/2 teaspoon salt
  • 220g plain flour, sifted
  • 11/2 teaspoon ground cinnamon


  1. Preheat oven to 180°C. Grease baking pan. Set aside.
  2. In an electric beater, cream butter and sugar until light and fluffy. Add eggs, one at a time, and yolk, beating well after each addition. Beat in vanilla essence.
  3. Sift flour, baking powder and soda. Fold in the flour, alternating with yoghurt, into the mixture.
  4. Lastly, fold in berries. Spoon the mixture into baking pan.
  5. To make the topping, sift plain flour, baking powder, soda, salt and ground cinnamon into a bowl. Use a fork to mix in butter till the mixture resembles breadcrumbs.
  6. Sprinkle evenly over the cake mixture. Bake at 180°C for 35-40 minutes until golden brown and the cake tester inserted in the centre comes out clean.
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