Summer Fruit Crumb Cake
Category: Desserts
Serves: 1
Prep Time: 30 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 30 minutes
Yield: 1 Crumb Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Granulated sugar | 170g |
| Butter (at room temperature) | 170g |
| Eggs | 3 |
| Egg yolk | 1 |
| Baking powder | 8g |
| Vanilla extract | 1 tbsp |
| Salt | 1 pinch |
| All-purpose flour (for crumble) | 75g |
| Almond flour | 75g |
| Brown sugar | 75g |
| Butter (for crumble) | 75g |
| Salt (for crumble) | 2 pinches |
| Lime zest | 1 lime |
| Peaches | 200g |
| Apricots | 160g |
| Blueberries | 120g |
| Currants | 50g |
| Butter (for greasing) | As needed |
Instructions
Step 1: Prepare the Fruit
To begin, start with the fruit. Thoroughly wash the peaches, apricots, and berries under cold running water. Gently dry them with a soft towel.
Next, remove the currants from their stems and set them aside with the blueberries. Slice the peaches in half, remove the pits, and cut them into thin slices. Repeat this with the apricots: cut in half, remove the pits, and slice.
To prevent the fruit from discoloring, transfer it to a bowl and drizzle with a little lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
Step 2: Make the Cake Batter
In the bowl of a stand mixer, place the room-temperature butter and granulated sugar. You can also substitute vanilla extract with a packet of vanilla sugar or a vanilla pod for an extra rich flavor. Add a pinch of salt and mix until creamy.
Next, add the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, using a spatula, fold in the ingredients until the mixture resembles a smooth batter, similar to a bundt cake batter.
Grease a 20×30 cm rectangular baking pan with butter, using a pastry brush for even coverage.
Step 3: Assemble the Cake
Once the batter is prepared, spread it evenly into the greased baking pan.
Now, take the prepared fruit and begin layering it on top of the cake batter. Start by scattering half of the blueberries and currants across the surface. Then, arrange the peach and apricot slices in a random or alternating pattern on top of the berries.
Step 4: Make the Crumble Topping
For the crumble, cut the butter into small cubes and place it in a bowl. Add the brown sugar and all-purpose flour. Mix with your fingertips, combining the ingredients into a crumbly texture. Be careful not to overwork the mixture, as you want to keep the butter in chunks.
Sprinkle two good pinches of salt into the crumble mix, and then grate the zest of a lime directly into the bowl for a refreshing citrusy kick.
Step 5: Bake the Crumb Cake
Top the fruit layer with the crumble mixture, making sure to cover the surface evenly. Place the pan into the preheated oven and bake for 50-60 minutes at 180ยฐC (350ยฐF), or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Serve
Once the cake is baked, remove it from the oven and allow it to cool. Once cooled, slice the cake into squares or rectangular pieces.
Serve your Summer Fruit Crumb Cake with a scoop of vanilla or cream ice cream or lightly sweetened whipped cream for the ultimate indulgence!
Pro Tip:
For an added touch of luxury, drizzle a bit of fresh cream over the cake or pair it with a cold glass of homemade iced tea to enhance the summery flavors. The cake can also be enjoyed on its own as a delightful afternoon treat.
