Recipes for fruit cakes with crumb 7 times differently. Your whole family will love them!

They are easy to prepare, beautifully supple thanks to the fruit, and the crumb gives them a sweet crunch.

Come and have a look with us at delicious recipes for crumb cakes, which go great not only with afternoon coffee.

For example, we have a blueberry, apricot or cherry version for you, and they are all absolutely luxurious.

Enjoy it!

Apple pie with butter crumble

The best cake with butter crumb and lots of apples mixed with sugar, cinnamon and apple cider vinegar, which is not afraid to serve even the most demanding guests!

Ingredients:

For the cake:

• 3/4 cup plain flour
• 1/4 cup granulated sugar
• 1 teaspoon of baking powder
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon of baking soda
• 1/8 teaspoon salt
• 1/4 cup + 2 tablespoons milk
• 3/4 teaspoon vanilla extract
• 1/4 cup + 2 teaspoons canola oil
• 1 large egg
• 2 to 3 medium apples, washed, peeled, cored and sliced
• 2 tablespoons of granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon of apple cider vinegar

On a small scale:

• 1/3 cup cane sugar
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon of salt
• 1/2 cup butter, melted and cooled
• 1 and 1/2 cups plain flour

Method

1. Grease and flour a 20 cm round cake tin.
2. Set aside.
3. Preheat the oven to 190 degrees C.
4. Prepare the crumb.
5. In a medium bowl, combine both sugars, cinnamon, salt, and flour.
6. Add the melted butter with a fork and mash until it forms crumbs.
7. Set aside.
8. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
9. In a large measuring cup, combine the milk, vanilla, oil and egg.
10. Beat until smooth.
11. Add the wet ingredients to the dry ingredients and mix with a wooden spoon.
12. Do not over mix, a few lumps in the batter are fine.
13. Pour the dough into the prepared form.
14. In a medium bowl, toss the apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon, and apple cider vinegar.
15. Set aside.
16. Arrange the apple slices on the dough.
17. Sprinkle the apples completely with breadcrumbs.
18. Bake the cake for 30 to 35 minutes or until the crumb is golden brown.
19. Leave to cool completely in the tin.
20. Transfer to a serving plate or rack.
21. Slice and serve.
22. Store in a covered container for up to 4 days.

Cherry crumb cake

A delicious buttermilk dessert, scented with almonds and vanilla, sprinkled with sweet dark cherries and topped with a buttery crumble, your whole family will appreciate it and no one else will ever want one!

Ingredients:

On a small scale:

• 2/3 cup plain flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/4 cup butter, melted
• 1/8 teaspoon of almond extract

For the pie:

• 2 and 1/2 cups plain flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 10 tablespoons of butter, room temperature
• 1 and 1/4 cups sugar
• 2 large eggs, room temperature
• 1 cup low-fat buttermilk, room temperature
• 1 teaspoon of almond extract
• 1 teaspoon of vanilla extract
• 700 g of fresh cherries, pitted

Method

1. Preheat the oven to 175°C and grease and flour a 25cm cake tin.
2. For the crumb, mix the flour, sugar, cinnamon and salt in a small bowl, add the melted butter and almond extract and use a fork to mix the mixture until it forms a crumb.
3. Put in the freezer until you need it.
4. For the cake, combine the flour, baking powder, baking soda and salt in a medium bowl.
5. In the large bowl of a stand mixer, beat the butter and sugar on medium speed until light and fluffy.
6. Reduce speed to low and add eggs one at a time.
7. Mix the buttermilk with the extracts in a small bowl.
8. Alternate adding the buttermilk and flour mixture in 3 batches to the butter and sugar mixture (starting and ending with the flour mixture) until everything is incorporated.
9. Scrape the dough into the prepared form and smooth with a spatula.
10. Tap the mold sharply to remove air bubbles and pour an even layer of cherries, pressing them slightly into the batter.
11. Sprinkle with breadcrumbs and bake for 75 to 78 minutes, until edges are golden and toothpick inserted in center comes out clean or with a few crumbs attached.
12. Transfer to a wire rack and let cool for 15 minutes before removing from the pan.
13. Allow to cool completely before serving.

Vanilla cake with strawberries and crumble

This luscious cake with vanilla butter, fresh strawberries and crunchy crumb is a great summer dessert and perfect for afternoon tea.

Ingredients:

• 400 g of strawberries

On a small scale:

• 100 g plain flour
• 75 g of cold butter
• 60 g cane sugar

For the pie:

• 120 g butter, softened
• 100 g cane sugar
• 3 eggs, room temperature
• 150 ml whipping cream
• 1 and 1/2 teaspoons of vanilla extract
• 225 g plain flour
• 1 and 1/2 teaspoons baking powder
• pinch of salt

Method

1. Wash the strawberries and cut them into small cubes.
2. Set aside.
3. Prepare the crumb.
4. Put the flour and cane sugar in a bowl and mix.
5. Add the cold butter, cut into small cubes.
6. Using your fingers, create small crumbs by rubbing and working the butter into the dry ingredients.
7. Set aside.
8. Preheat the oven to 180 degrees Celsius.
9. Line a 22 cm diameter tin with baking paper and lightly grease the edges.
10. Place the softened butter and cane sugar in a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment).
11. Using a hand mixer, beat the butter and sugar for about 5 minutes, or until the mixture is light and fluffy.
12. Add the eggs one at a time, mixing them in slowly.
13. Add cream and vanilla extract and mix.
14. Sift the flour, baking powder and salt to the mixture.
15. Mix on lowest speed and stop when everything is combined.
16. Pour the butter batter into the mold.
17. If necessary, spread it using the back of a spoon or a small spatula.
18. Top with strawberry cubes and then sprinkle with crumble.
19. Bake for 45 to 55 minutes or until a skewer inserted comes out clean.
20. Allow to cool completely before removing from the pan.

Rhubarb Shortcake

Fruit, sweet nutty crumb and soft moist cake! Does this sound like a must have? Then prepare this dessert playfully with us! It is great as a dessert, for breakfast, but also at any time of the day.

Ingredients:

For the rhubarb filling:

• 3 spoons of granulated sugar
• 2 teaspoons of lemon zest
• 340 g rhubarb, cut into 2 cm slices
• 1 tablespoon of orange juice

On a small scale:

• 1/2 cup plain flour
• 1/2 cup whole wheat flour
• 6 tablespoons of butter, cut into centimeter pieces
• 1/4 cup cane sugar
• 1/3 cup pecans
• 1/8 teaspoon salt

For the pie:

• 1 cup plain flour
• 1/2 cup whole wheat flour
• 1 and 1/4 teaspoons baking powder
• 1/2 teaspoon of salt
• 8 tablespoons butter, cool room temperature
• 2/3 cup granulated sugar
• 1 teaspoon of vanilla extract
• 3 large eggs, room temperature
• 1/3 cup milk

Method

1. Preheat the oven to 175 degrees Celsius.
2. Grease and line a 23cm cake tin.
3. Prepare the rhubarb filling.
4. In a small bowl, rub together the sugar and lemon zest with your fingers.
5. Add rhubarb and orange juice, toss and set aside.
6. Prepare the crumb.
7. In the bowl of a food processor, combine the flour, butter, cane sugar, pecans, and salt.
8. Then put the crumb in the fridge while you make the cake.
9. Add the flour, baking powder and salt to the bowl.
10. In a stand mixer (or hand mixer), beat the butter on medium speed for 2 minutes until light and creamy.
11. Add the sugar and beat for another 2 minutes.
12. Add the vanilla.
13. Add the eggs, one at a time, beating well after each addition.
14. With the mixer on, stir in the flour mixture and combine well.
15. Add milk and mix.
16. Spread the dough into the mold and smooth the top with a spatula.
17. Divide the rhubarb into the dough and spread the crumble on top of the rhubarb.
18. Bake the cake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean with just a few crumbs.

Blueberry pie with crumb and lemon glaze

This cake is beautifully soft, supple, pleasantly sweet and absolutely delicious! It is made from fresh blueberries and every bite is full of flavor.

Ingredients:

For the cake:

• 2 cups plain flour
• 1 teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• ¼ cup softened butter
• ¾ cup of sugar
• 1 large egg
• 1 teaspoon of vanilla
• ½ buttermilk
• 2 cups blueberries
• zest of 1 lemon

On a small scale:

• 1/4 cup sugar
• 1/3 cup plain flour
• 3/4 teaspoon cinnamon
• pinch of salt
• ¼ cup butter, softened and diced

For the frosting:

• ¾ cup powdered sugar
• 1 tablespoon of whipping cream
• 1-2 tablespoons of fresh lemon juice

Method

1. Preheat the oven to 190 degrees Celsius.
2. Grease a 23cm round tin which must be at least 5cm high.
3. If desired, place parchment paper on the bottom of the pan and grease the top of the parchment paper as well.
4. Sift together the flour, baking soda, baking powder and salt.
5. Set aside.
6. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy.
7. Add eggs, vanilla and buttermilk.
8. Mix until combined.
9. Before adding the dry ingredients, remove 2 tablespoons from the bowl and set aside.
10. Add the dry ingredients and mix until almost combined.
11. Toss the blueberries into the reserved dry mixture.
12. This will prevent them from sinking to the bottom of the cake.
13. Mix in blueberries and reserved flour by hand.
14. Mix the frosting ingredients with a fork until the butter is the size of a pea.
15. Pour the dough into the prepared form and evenly layer the crumb on it.
16. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
17. While the cake is cooling, mix together the icing sugar, cream and lemon juice.
18. Once the cake is completely cool, drizzle the frosting over it.

Fresh apricot cake with almond crumb

Summer coffee will be so much better when you serve it with this luxurious cake that you will love. It is beautifully supple, complemented by lots of fruit flavor from ripe fresh apricots and a perfect buttery crumb with almonds and cardamom.

Ingredients:

On a small scale:

• 40 g of chopped almonds
• 94 g plain flour
• 62 g plus 1 tablespoon of cane sugar
• ¼ teaspoon cardamom
• pinch of salt
• 75 g of melted butter

For the pie:

• 10-12 ripe fresh apricots
• 203 g plain flour
• 50 g of almond flour
• 1 and ½ teaspoons of baking powder
• ½ teaspoon of baking soda
• pinch of salt
• ¼ teaspoon cardamom powder
• 232 g of yogurt
• 190 g plus 2 spoons of granulated sugar
• 100 ml of selected oil without a strong taste
• 1 teaspoon of lemon juice
• zest from one small lemon is optional but recommended
• ½ teaspoon of vanilla extract
• half a teaspoon of almond extract (optional)
• ¼ cup of water

Method

1. Mix everything needed for the crumb with a spoon or by hand until the texture is crumbly.
2. Refrigerate for at least 15 minutes or until ready to use.
3. Gently wash and dry the apricots.
4. Cut them open and remove the stone.
5. Refrigerate until use.
6. Preheat the oven to 180 degrees C for at least 15 minutes.
7. Grease a 23 cm cake tin with oil and sprinkle with flour.
8. Whisk together the sugar, water and yogurt until the sugar is completely dissolved.
9. Add oil, lemon juice, vanilla, almond extract and beat well.
10. Sift all the dry ingredients into another bowl and mix quickly.
11. Add lemon zest.
12. Now slowly add the dry ingredients to the wet ingredients.
13. Using a spatula or hand mixer, beat until smooth and lump-free.
14. The batter should be thicker compared to regular cake batter.
15. Layer the apricots on top of the batter in a single layer to cover the top of the pie.
16. Next comes the crumb.
17. Crumble with your hands and sprinkle the mixture evenly over the apricots.
18. Now gently press down the crumbs so that they spread evenly.
19. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the cake comes out clean with small crumbs.
20. If the top is browning quickly, put foil over it after 50 minutes.
21. You can start checking for doneness after 55 minutes by inserting a toothpick into 2-3 off-center areas of the cake.
22. Leave to cool completely in the tin.
23. Cover the cake loosely with a tea towel so that it does not dry out as it cools to room temperature.
24. Now loosen the inner circumference of the mold with a butter knife and gently open the mold.
25. Enjoy your meal!

Plum crumb cake

Cake made from simple dough, fresh plums and crumbs. It’s incredibly simple and can even be baked on a baking sheet if you want to entertain more people. Enjoy it!

Ingredients:

• 700 g of plums, pitted and cut into quarters

For the cake:

• 1 cup plain flour
• 1 teaspoon of baking powder
• 3/4 cup granulated sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 cup butter, room temperature
• 2 large eggs

On a small scale:

• 1 cup plain flour
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 cup butter, room temperature

Method

1. Preheat the oven to 175°C.
2. Grease a 23cm cake tin.
3. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour and baking powder.
5. Add the sugar, vanilla extract, lemon zest, butter, and eggs to a mixing bowl and beat on low speed until combined, then increase the speed to medium-high and beat until smooth and creamy, about 2 minutes.
6. Spread the batter evenly into the cake pan.
7. Gently press the plums into the dough.
8. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar and cinnamon until crumbly.
9. Add the softened butter and beat until everything is combined and your crumb has a coarse, lumpy texture, about 30 seconds to 1 minute.
10. Using your hands, spread the crumb evenly over the plums.
11. Bake for 50 minutes until the top is lightly golden.
12. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outside of the pan.
13. Allow to cool to room temperature before serving.

Cakes with crumb are always placed in a pre-heated oven and we mainly pay attention to baking from the bottom.

We can find out whether the cake is ready with a stick test . Insert a skewer into the middle of the cake, if the dough is ready, the skewer will be dry and we can take the tray out of the oven.

And which crumb cake tastes best to you? Write to us in the comments!