Stone Fruit Crumble Cake

This Stone Fruit Crumble Cake is the kind of bake that gives you the best of both worlds: a soft vanilla cake topped with a buttery crumble, with jammy pockets of baked stone fruit in every slice.

Print Pin

Course: Baking, Cakes, Dessert, Sweets, Vegetarian

Cuisine: Australian, European, Western

Diet: brown sugar, flour, milk, nectarines, plums, Sour cream pastry, vanilla

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings: -10 slices

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Crumble

120 g all purpose flour
80 g light brown sugar
½ teaspoon baking powder
½ teaspoon cinnamon
100 g salted butter, cold, cubed

For the Cake

100 g butter, room temperature, plus extra for greasing
100 g granulated sugar
1 egg, room temperature
70 g sour cream, room temperature
60 ml milk, room temperature
2 teaspoons vanilla extract, or essence
Zest from 1 lemon
180 g flour
2 teaspoon baking powder
4-5 stone fruits, pitted and quartered
Icing sugar, optional

Instructions

Start by making the crumble. To a bowl add the flour, light brown sugar, baking powder, cinnamon and butter. Use your fingertips (or a pastry cutter if you prefer) to rub the butter into the dry ingredients until small clumps form. Gently squeeze some of the mixture together to create a few larger crumbs and clumps. Refrigerate the crumble while you make the cake.
120 g all purpose flour, 80 g light brown sugar, ½ teaspoon baking powder, ½ teaspoon cinnamon, 100 g salted butter
Butter and line a 22cm springform tin and set aside.
Preheat the oven to 180°C.
To make the cake, add the butter and sugar to a large mixing bowl. Using an electric hand mixer, beat for 2–3 minutes, or until pale and fluffy.
100 g butter, 100 g granulated sugar
Add the egg and beat until fully combined.
1 egg
Add the sour cream, milk, vanilla and lemon zest. Beat on low speed until just combined. The batter may look slightly curdled at this stage.
70 g sour cream, 60 ml milk, 2 teaspoons vanilla extract, Zest from 1 lemon
Add the flour and baking powder and mix on medium-low speed until just combined and no streaks of flour remain. Do not overmix. The batter will be thick.
180 g flour, 2 teaspoon baking powder
Spoon the thick batter into the prepared tin. Using an offset spatula, or the back of a spoon, gently spread the batter out from the centre until it reaches the edges, then smooth down the top.
Arrange the stone fruit quarters evenly over the batter in two concentric circles, gently pressing each piece into the batter, cut-side up.
4-5 stone fruits
Scatter the chilled crumble over the top, then bake for 47–55 minutes, or until a skewer inserted into the cake (avoiding the fruit) comes out clean.
Let the cake cool completely in its tin before covering with a fine dusting of icing sugar and serving.
Icing sugar

Cook along with me

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition