This Fruit Crumble Cake combines the softness of a traditional cake with the crunchy texture of a crumble topping, loaded with your choice of fruit. It’s a versatile dessert that’s both comforting and delightfully fresh.
Why You’ll Love This: The cake offers a harmonious blend of textures – a soft, moist base complemented by a crispy crumble top. The addition of fruits like cherries, peaches, or blueberries adds a tangy twist, making each bite a delightful surprise.
Perfect for: This cake is ideal for afternoon tea, as a dessert for family dinners, or for special occasions where you want to impress with something both elegant and homey.
- Ingredients:
- For the Cake:
- 3 eggs
- 1 cup sugar
- ½ cup butter
- ½ cup vegetable oil
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2.5 cups flour
- 1 sachet vanilla
- 1 sachet baking powder
- For the Crumble Topping:
- 50g cold butter (about 2 tablespoons)
- ½ tea cup sugar
- 7 tablespoons flour
- 1 tea cup finely chopped nuts (hazelnuts, almonds, or peanuts)
- 1 bowl full of fruits like cherries, peaches, or blueberries
- For the Cake:
- Instructions:
- Beat eggs and sugar until fluffy.
- Briefly mix in butter, oil, yogurt, and lemon juice.
- Sift in flour, vanilla, and baking powder in two batches, folding gently with a spatula.
- For the crumble, quickly mix all ingredients, ensuring the butter doesn’t melt from the heat of your hands.
- Pour the cake batter into a 20-22 cm cake tin lined with parchment paper.
- Divide the crumble topping in half, sprinkle one part over the batter, add the fruits, then top with the remaining crumble.
- Bake at 160°C for 20 minutes, then increase to 180°C.
- Avoid opening the oven for the first 35 minutes. Do a skewer test for doneness.
- Optional: dust with powdered sugar before serving.
Enjoy this luscious Fruit Crumble Cake, a delightful mix of soft cake and crunchy topping, perfect with a cup of tea or coffee.
