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Summer Fruit Crumble Cake

Name: Summer Fruit Crumble Cake
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 200g butter; 200g light muscovado sugar; 4 eggs; 250g plain flour; 1 tsp baking powder; 80g butter (for the crumble topping); 100g light muscovado sugar (for the crumble topping); 150g plain flour (for the crumble topping); 500g summer fruit (for the crumble topping)

This Summer Fruit Crumble Cake features fresh seasonal fruit and a crunchy topping, making it perfect for any gathering. The cake is soft and buttery, while the topping adds a sweet crunch. It's easy to make and serves beautifully with a scoop of ice cream or whipped cream.

Posted by: tomas@realfoods.co.uk
On: 05/08/2024

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Sweet
Desserts

You will need

Ingredient	Add
200g butter	Available only in our Tollcross shop	More products
200g light muscovado sugar		More products
4 eggs	Available only in our Edinburgh shops	More products
250g plain flour		More products
1 tsp baking powder		More products
80g butter (for the crumble topping)	Available only in our Tollcross shop	More products
100g light muscovado sugar (for the crumble topping)		More products
150g plain flour (for the crumble topping)		More products
500g summer fruit (for the crumble topping)	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Rinse and dry the fruit.
To make the crumble topping, melt butter in a pan over low heat, add the sugar and mix well. Stir in the flour until combined, then remove from heat and allow to cool in the fridge.
Preheat your oven to 170°C (fan-assisted) and grease a 24-26cm round cake tin.
In a large bowl, cream together the room temperature butter and sugar until smooth. Incorporate the eggs one at a time, mixing continuously. Gradually sift in the flour and baking powder, mixing until you achieve a smooth batter.
Pour the batter into the prepared tin, evenly spread the fruit on top, and sprinkle with the chilled crumble topping.
Bake for about 60 minutes, or until a skewer inserted into the cake comes out clean.