Sometimes I throw a handful of sliced almonds into the crumble mixture, or sprinkle them overtop before the cake goes into the oven. For a raspberry-almond cake, you could also use almond extract in place of the vanilla in the cake batter; this would go well with raspberries.
1/2 cup whole wheat or all-purpose flour
1/3 cup packed brown sugar
1-2 Tbsp. ground flax seed (optional)
a shake of cinnamon (optional)
2-3 Tbsp. butter
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1/2 cup low fat sour cream or plain yogurt
a large apple (peeled and sliced), or 3 plums, pitted and thickly sliced, or a large peach or nectarine, pitted and sliced, or a cup or so of fresh or frozen (unthawed) berries
Preheat the oven to 350°F. Spray an 8″ square or round pan with nonstick spray.
To make the crumble, stir together the flour, brown sugar, flax seed, cinnamon and butter and blend it with a fork or your fingers until the mixture is well-combined and crumbly. Set aside.
To make the cake, combine the flour, baking powder, and salt in a small bowl. In a medium bowl, beat the butter and sugar with an electric mixer until it’s light and fluffy. Beat in the egg. Add half the flour mixture and stir by hand just until it’s combined. Stir in the sour cream, then the remaining flour mixture, stirring until it’s just blended.
Spread the batter into the prepared pan. Spread the apples, plums, peaches or berries on top and sprinkle with the crumble mixture. Bake for about 30 minutes, until the cake is golden and springy to the touch. (Springiness may be difficult to test with the fruit in the way – you could also test it by sticking a toothpick or bamboo skewer into the cake. If it comes out with moist, not gooey, crumbs sticking to it, it’s done.)