I suppose this would be called a coffee cake in the US; I love that name actually, coffee cake always brings to mind sunny, friendly mornings with friends.  In this case, it’s a morning tea cake, rustic, plump and soft, perfect to freeze if you prefer, to take to work buttered for morning breaks or to have at home when you feel like it.

Despite the raspberries (I used frozen), this is more of a warm, cosy, cool weather inspired treat with spices, brown sugar, walnuts, oats and a crumbly topping.  Sliced warm out of the oven, it’s at it’s very best.