Crumb Cake with Summer Fruits
- Vegetarian
- Energy Kcal 472
- Carbohydrates g 51.1
- of which sugars g 30.2
- Protein g 7.3
- Fats g 26.5
- of which saturated fat g 12.99
- Fiber g 3.3
- Cholesterol mg 149
- Sodium mg 187
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 60 min
- Serving: 8
- Cost: Low
PRESENTATION
This summer fruit crumb cake comes straight from the East Coast, where people are all about sweet treats that mix a moist cake with a crunchy top. Really good stuff. The base? It’s soft and tender, made with flour, eggs, sugar, and a hint of vanilla. But here's the thing: the streusel topping is what makes it shine—flavored with lime zest and just enough salt to balance the sweetness. I mean, German bakers probably brought this idea to New York in the 19th century, and now it’s a must-have when summer fruits are everywhere.
In this version, we totally take the classic crumb cake up a notch by adding peaches, apricots, blueberries and red currants. Each bite gives you a juicy, colorful explosion that just screams summer. It’s like a perfect mix of a traditional crumb cake and a fruit crumble, offering a unique texture and flavor profile. And look, when you cut into this berry crumb cake, you’ll see the golden streusel on top—pretty much—hiding the fresh fruit below.
Each mouthful is a tangy and sweet combo—berries add a zing, while stone fruits bring a softer sweetness. All of this is enhanced by that special crumb that makes these cakes irresistible. And truthfully, this peach crumb cake is perfect for summer: not overly rich, just moist enough, and perfect for sharing or keeping all to yourself. It’s really really special how the fruits add their own twist to every slice—sometimes a burst of berry, other times a hint of peach or apricot.
For anyone who loves a homemade crumb cake but craves more excitement, this one’s a real winner. Seriously good. It’s an easy crumb cake recipe that goes great with coffee, ice cream, or a picnic. Plus, with its crispy crumb and fresh fruit, each slice is a little adventure, enjoyed one bite at a time. And the sauce? Can't go wrong.
INGREDIENTS
- Ingredients for a 9x13 inch baking pan
- Type 00 flour 1 ½ cup (200 g)
- Sugar ¾ cup (170 g)
- Butter ¾ cup (170 g) - softened
- Eggs 3 - medium
- Egg yolks 1
- Baking powder 2 tsp (8 g)
- Vanilla extract 1 spoonful
- Fine salt 1 pinch
- For the crumble
- Type 00 flour 0.67 cup (75 g)
- Almond flour ¾ cup (75 g)
- Brown sugar ⅓ cup (75 g)
- Butter (75 g)
- Fine salt 2 pinches
- Lime peel 1
- For the fruit layer
- Peach 1 ⅓ cup (200 g)
- Apricots 5.6 oz (160 g)
- Blueberries 1 cup (120 g)
- Currants 0.3 cup (50 g)
- for greasing the pan
- Butter to taste
How to prepare Crumb Cake with Summer Fruits
To prepare the crumb cake with summer fruits, start with the fruit: wash it carefully under running water (1-2) and gently dry it with a cloth. Remove the currants from the stalks and set them aside along with the blueberries. Then place the peaches on a cutting board, cut them in half, remove the pit, and slice them 3.
Repeat the operation with the apricots: cut them in half, remove the pit, and slice them 4. To prevent the sliced fruit from browning, transfer it to a bowl and drizzle it with lemon juice. Cover the bowl with plastic wrap and keep it cool until ready to use. Now prepare the dough: place the room temperature butter in the bowl of a stand mixer along with the sugar 5 and whisk until you get a creamy and fluffy mixture; if you don't have a stand mixer, use an electric mixer or a whisk. Then add the vanilla extract 6, you can substitute it with 1 packet of vanillin or a vanilla bean. Add a pinch of salt and continue whisking.
While continuing to whisk, add the room temperature eggs one at a time 7 and continue for another 2-3 minutes. After this time, mix the baking powder and flour 8 and incorporate them, sifting them, into the butter and sugar mixture 9. Then blend everything with a spatula, until the consistency of the mixture is similar to that of a donut batter.
Butter a 9x13 inch rectangular pan using a brush 10 and line it with parchment paper 11; to learn how to perform this operation best, consult the Cooking School: how to line a baking pan with parchment paper. At this point pour the batter into the pan and level it with the back of a spoon 12.
Now take the washed and sliced fruit you set aside. Scatter half of the blueberries and half of the currants over the surface 13, then proceed by arranging the peach and apricot slices randomly or in alternating rows 14 and finish by adding the remaining half of the currants and blueberries 15.
Now prepare the crumble: in a bowl, pour the cold butter cut into cubes and add the brown sugar 16. Also, add the all-purpose flour 17 and almond flour 18.
Mix with your fingertips, trying to combine everything by crumbling it and not insisting too long to avoid melting the butter, and add two large pinches of salt 19. Grate the zest of a lime into the mixture 20 and continue to combine with your fingertips 21.
Transfer the crumble evenly over the fruit layer 22 23 and bake in a preheated static oven at 350°F for about 60 minutes, if using a fan oven, bake at 320°F for 50 minutes. When the crumb layer is slightly toasted, your crumb cake with summer fruits will be done 34. Remove from the oven and let cool, then cut into cubes or rectangular slices. You can serve your crumb cake with summer fruits, accompanied by a scoop of vanilla or cream ice cream or with lightly sweetened semi-whipped cream!