Fruit crumb cake: the summer version of the American dessert

The Crumb cake alla frutta it is a soft and delicious cake, typical of American pastry. Widespread in Anglo-Saxon countries, particularly on the east coast of the United States, it seems to be of German origin. It consists of a soft and buttery base on which sliced ​​blueberries, peaches and apricots are placed. It is covered with a layer of coarse crunchy crumbs (crumb, in English, it means precisely crumb, crumb), made by mixing the flour with butter, sugar and chopped almonds: the result is a fragrant dessert with a moist consistency, perfect to be enjoyed at snack the servant to at the end of the meal during the summer season.

Similar to the classic crumble and streuselkuchen, a German dessert characterized by a soft dough and a pastry coating, it shares with these the layer of crunchy crumbs on the surface. In addition to blueberries, peaches and apricots, you can use other fresh fruit of the season, such as strawberries, raspberries, red currants, apples and pears. It can be prepared all year round and with the variety of fruit you prefer, preferably with moist pulp. If desired, the crumble can be flavored with citrus peel (lemon, lime, orange), vanillacinnamon, cardamom or ginger powder.

Instead of chopped almonds, you can use almond flour or replace it with that of hazelnuts or pistachios. You can also add some dark chocolate chips to the dough, this way it will be even more delicious.

Find out how to prepare the fruit crumb cake by following the step by step procedure and advice. Also try the peach and currant pie and the plum crumble.

How to prepare the fruit crumb cake

Put the butter in a bowl, let it soften and work it with a hand or electric whisk 1.

Combine the sugar and cream 2.

Add the eggs, incorporating one at a time and mixing well before adding the next 3.

Combine a teaspoon of vanilla extract 4.

Now add the sifted 00 flour 5.

Pour in the baking powder 6then mix well so that there are no lumps in the dough.

Butter and line a square hinged mold with a side of about 24 cm (7) with parchment paper; alternatively, you can use a rectangular one measuring approximately 30 × 19 cm (7).

Pour the mixture and level well with a spatula 8.

Wash the fruit, pat it dry with kitchen paper and coarsely slice the apricots and peaches 9.

Now arrange the peaches and apricots on the dough 10.

Also add the blueberries 11.

Prepare the crumbled mixture to put on top of the fruit: put the diced cold butter and brown sugar in a bowl 12.

Add the 00 flour 13.

Pour in the chopped almonds as well 14.

Then work the mixture with your fingertips, so that “crumbs” are created 15.

Finally, arrange the crumble on the fruit and bake at 175 ° C in a static oven for about 45 minutes 16.

Remove the crumb cake from the oven, let it cool and cut it into squares before serving 17.

storage

The crumb cake can be kept for 2-3 days in a special airtight container, preferably placed in the refrigerator given the high percentage of humidity in the cake given by the fruit.