Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to Woman & Home. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
A delicious Autumn recipe that would work perfectly as a dinner party dessert or just a lovely treat for the family, try this crumble and cake hybrid today.
HOW TO MAKE AUTUMN CRUMBLE CAKE WITH STREUSEL TOPPING
Ingredients
for the streusel topping
- 85g (3½oz) plain flour
- ½tsp ground cinnamon
- 50g (2oz) unsalted butter, chilled
- 50g (2oz) golden caster sugar
for the filling
- 600g (1lb 5oz) plums, blackberries and canned pears, roughly chopped
- 25g (1oz) caster sugar
for the cake
- 175g (6oz) unsalted butter, softened
- 175g (6oz) light brown sugar
- 2 large free-range eggs, lightly beaten
- 1tsp vanilla extract
- 175g (6oz) self-raising flour, sifted
- ½tsp ground cinnamon
- 1tsp baking powder
you will need
- 20cm (8in) round springform tin, greased and double lined with baking parchment
Method
Heat the oven to 170C, 150C fan, 325F, gas 3. To make the topping, place the flour and cinnamon in a medium bowl. Cut the butter into small pieces and rub into the flour using the tips of your fingers. Stir in the sugar and set aside.
To make the filling, toss the fruit together in a bowl with the sugar.
To make the cake, whisk the butter and sugar together until light, pale and creamy, then gradually beat in the eggs and vanilla. Now fold in the flour, cinnamon and baking powder. To assemble the cake, fold the fruit into the cake mix, pour into the prepared tin and smooth the top.
Bake for 45 minutes, then sprinkle on the crumble topping and bake for a further 45 minutes. The cake is cooked when a skewer inserted in the centre comes out clean – though it will be slightly wet because of the fruit, the crumble should be golden and crisp. Leave to cool in the tin.
Top Tip for making Autumn Crumble Cake with Streusel Topping
We used canned pears in this cake, rather than fresh, to guarantee the moistness; unripe pears wouldn't soften enough. Do make sure you cool the cake in the tin as it will be very fragile when it comes out of the oven.
woman&home newsletter
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
How to watch Searching for Sugar Man, the phenomenal documentary about Sixto Rodriguez
Wondering how to watch Searching for Sugar Man? Here's how
By Madeline Merinuk Published
-
Autumn’s newest unbeatable, trendy fashion collection comes from… Walmart? No, we’re not joking
If you needed a sign to go clothes shopping at Walmart, this is it
By Madeline Merinuk Published
-
The indulgent dessert that Kate Middleton loves is so quintessentially British
A chef once revealed Kate Middleton's go-to dessert for post-dinner indulgence
By Caitlin Elliott Published