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Fruit Crumble Cake - Raveent Gill’s Recipe

This fluffy and buttery pound cake can be topped with any seasonal fruit of your choice and a crunchy almond crumble that makes for the prettiest teat cake dessert recipe.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Course Brunch, Cake, Celebration, Dessert, High Tea, Sweet tooth, tea time
Cuisine American, British
Servings 8 inch cake

Equipment

  • Mixing bowls
  • Whim
  • Rubber spatula
  • 7/8inch round tin
  • Baking paper

Ingredients
  

Fruit topping -

  • 250 gm seasonal fruit I used cherries
  • 75 gm castor sugar
  • 1 tbsp lemon juice

Cake batter -

  • 125 gm butter room temperature
  • 125 gm castor sugar
  • 2 eggs
  • 1 tsp vanilla
  • 125 gm self raising flour

Crumble topping -

  • 100 g flour
  • 45 gm castor sugar
  • 25 gm almonds
  • Pinch oof salt
  • 80 gm butter cold and cubed

Cherry glaze/icing -

  • 1 tbsp cherry juice
  • 1 tbsp lemon jucie
  • 1/4 cup icing sugar

Instructions
 

To make the fruit topping -

  • Pit and half the cherries, transfer them to a bowl and top with lemon juice and sugar. Stir and set aside while we get on with the cake batter.

To make the cake batter -

  • Preheat the oven to 180℃, line an 7 inch round spring form tin wit baking paper at the bottom or any normal round cake tin with baking paper.
  • In a bowl add the butter and beat for 1-2 minutes until soft, creamy. Add the sugar and beat again for 2-3 minutes until pale and fluffy.
  • Add the eggs one at a time and beat well between each. Add the vanilla and beat again. Add the flour and whisk together until smooth.
  • Pour the batter into the prepared tin and level it out. Top it with the macerated fruit and bake for 55-60 minutes.

In this time let us make the crumble topping -

  • In a bowl add the flour, sugar, almond flour, sat and stir together. Add the butter and using your fingers rub the butter into the flour to create damp sand and then clumps. You could do this with a fork or a paddle attachment on the stand mixer.
  • Remove the cake out of the oven and it will still be raw in the center which is fine, top it with the crumble and bake for 20-25 minutes until baked through.

Cherry glaze/icing -

  • While the cake is cooling make the icing but mixing the ingredients in a bowl until smooth. If it is too thick add more, if it is too thin add more powdered sugar, wee want a dripping ribbon consistency.

Assembly -

  • Remove the cake form the tin and place on a stand, top with the cherry glaze, let it set and slice. Serve it warm on its own or with whipped cream.

Notes

Do not bake cake completely in the first round of baking as we want to finish the baking with the crumble topping so they bake together.
Check the points above for more information. I halved the recipe, but you can follow her recipe word for word and double it.
Recipe adapted from Ravneet Gill’s Pastry Chef Guide Cookbook.