I baked a big batch of granola a few weeks ago. It was so delicious that I made a second batch with nuts and then another one with dried fruit. I was baking granola again after two years and suddenly I was hooked. The boys also wanted to add new things to their baking repertoire (how long can you bake cookies and brownies) so I introduced them to the world of granola.

We ate them over yoghurt and custard and smoothies and then they got bored. I was left with 2 jar-fuls of granola and a head full of ideas how to use them. I made a delicious crumble that I will share later but this cake was pure delight. The top is so crunchy, the texture so beautiful encasing a layer of jammy berries and deliciously soft cake.
Honestly, the cake is really easy to make but it involves a two step process. Make the granola first and then use it on the cake. You can make the granola ahead in time to keep it quick or even use store bought if that helps.
Berry Streusel Cake
Makes a 7 inch round cake

3/4 cup caster sugar
150 g butter, softened
2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1 1/3 cups self-raising flour
1/3 cup plain flour
1 apple, cored, peeled, chopped

For the topping
1/2 cup fresh or frozen raspberries
3/4 cup granola home-made (recipe below) or you could use store bought
25 g unsalted butter

Preheat oven to 180C (160 degrees C forfan-forced). Grease a 7 inch round cake pan. Line base and sides with baking paper.

Beat butter, vanilla and caster su...