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Yield: for about 40x25 cm baking tray

Cake batter

  • 415 g flour
  • 240 g sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 250 g butter, melted
  • 2 tsp vanilla extract
  • 200 ml buttermilk
  • 1 egg


  • 500 g fruit - chopped (my favourites are blueberries and rhubarb)
  • 500 g quark
  • 2 tsp vanilla extract
  • 1 vanilla bean's seeds
  • 160 g sugar
  • 2 eggs


  1. Pre-heat the oven to 175 °C (fan).
  2. Prepare the cake batter by mixing the dry ingredients (flour, sugar, baking powder, baking soda), then add the melted butter and the vanilla extract. 
  3. Transfer about 1/3 of the cake batter to a separate bowl. It will be the crumb on the top of the cake.
  4. Add the buttermilk and egg to the remaining 2/3 of the cake batter and combine the ingredients. 
  5. Pour the soft batter into a lined rectangular deep baking tray and spread it evenly.
  6. Cover the top of the batter with the fruit pieces.
  7. Mix the remaining filling ingredients together and pour the mixture over the fruit pieces. 
  8. Get the 1/3 of cake batter that you set aside earlier, and sprinkle the crumbs over the cake to completely cover it.
  9. Bake the cake for about 40-45 minutes.
  10. Serve it with icing sugar or a scoop of vanilla ice cream!

TIP: Try it again with different seasonal fruits.

Crumb Cake Recipe With Blueberry - Photo by © Reka Csulak Three Pod Studio

Crumb Cake With Blueberries - Photo by © Reka Csulak Three Pod Studio

Crumb Cake Recipe With Rhubarb - Photo by © Reka Csulak Three Pod Studio

Crumb Cake With Rhubarb - Photo by © Reka Csulak Three Pod Studio

Did YOU try this recipe?


@rekacsulaK on your social media posts.