Crumb cake to combine with your favourite seasonal fruits.
Ingredients
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
Filling
- 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
Instructions
- Pre-heat the oven to 175 °C (fan).
- Prepare the cake batter by mixing the dry ingredients (flour, sugar, baking powder, baking soda), then add the melted butter and the vanilla extract.
- Transfer about 1/3 of the cake batter to a separate bowl. It will be the crumb on the top of the cake.
- Add the buttermilk and egg to the remaining 2/3 of the cake batter and combine the ingredients.
- Pour the soft batter into a lined rectangular deep baking tray and spread it evenly.
- Cover the top of the batter with the fruit pieces.
- Mix the remaining filling ingredients together and pour the mixture over the fruit pieces.
- Get the 1/3 of cake batter that you set aside earlier, and sprinkle the crumbs over the cake to completely cover it.
- Bake the cake for about 40-45 minutes.
- Serve it with icing sugar or a scoop of vanilla ice cream!
TIP: Try it again with different seasonal fruits.
Crumb Cake With Blueberries - Photo by © Reka Csulak Three Pod Studio
Crumb Cake With Rhubarb - Photo by © Reka Csulak Three Pod Studio
