A delicious Autumn (opens in new tab) 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.
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
The unlikely dessert that made the Queen 'really angry' and led to a sassy message from Her Majesty
According to a royal chef, the Queen was 'really angry' after she was offered this rare dessert and responded in an unusual way
By Laura Harman • Published
-
Fiona Bruce on work disasters and how she made Lord Alan Sugar 'properly furious'
Fiona Bruce talks candidly to woman&home about her stellar career, including being shouted at by Lord Sugar...
By Gemma Calvert • Published
-
Thousands of Kinder Eggs recalled over Salmonella contamination scare ahead of Easter
A number of Kinder Eggs have been recalled and urgently pulled from shelves for fears of contamination with Salmonella bacteria
By Laura Harman • Published