Cakes with fruit are in my home in the summer and autumn. I don't like frozen fruit, and I use it only when I have to. In the winter I choose apples and pears, which safely spend winter in the stores.

Outside it is warm so I recommend cakes with fruit. Today I would like to share with you a yummy, moist cocoa cake with a bright, crunchy crumble topping and fruit. I added peaches and raspberries, but you can add your favourite fruit. The cake will be excellent no matter what you choose.

Ingredients:
300g of flour
50g of grated almonds
350ml of milk
150g of sugar
2 tablespoons of cocoa
150ml of oil
1 teaspoon of baking powder
1 teaspoon of baking soda
crumble topping
40g of butter
40g of caster sugar
40g of grated almonds
40g of flour
2 peaches
15 raspberries

Start by preparing the crumble topping. Mix the almonds, flour, and caster sugar. Add the cold butter and knead with your fingers until you have made the crumble topping. Leave in the fridge.
Wash the peaches, remove the stones and cut them into smaller pieces. Wash the raspberries and dry them.
Heat the oven up to 180C. Cover a cake tin with some baking paper.
Mix the flour, almond, cocoa, baking powder and baking soda in a bowl. Mix the oil, milk and sugar in another bowl. Add the wet ingredients to the dry and stir thoroughly. Put the dough into a cake tin, arrange the fruit on it and sprinkle with the crumble topping. Bake for 45-50 minutes. Sprinkle with some caster sugar before serving.

Enjoy your meal!

Try also:
Strawberry cake with blancmange
The perfect brownie
Pumpkin cake with chocolate, cranberries and pomegranate