Forest Fruit Crumb Cake

This Forest Fruit Crumb Cake is a mega moist, fruity cake with a layer of cinnamon crunchy streusel on top. Its versatility makes it perfect to make at home with whatever kind of fruit you have in your freezer or pantry. This forest fruit cake is perfect as dessert, friandise, or even breakfast!

I made this cake for my boyfriend’s 28 birthday. For his birthday, I hosted a small gathering with his family on a Sunday afternoon, and together we enjoyed every last little crumb of this delicious cake. Later on, I sent the pictures of the birthday party to my mom, all the way in Colombia, and she decided to make the same with different fruits; she used blueberries and peaches and it turned out delicious too.

I’ve published before a different kind of crumb cake/coffee cake/breakfast cake recipes on my website. I posted my apple crumb cake which is one of my favourite recipes for the fall months. The apple crumb cake is filled with delicious in-season apples and warm autumn spices, and of course LOADED with a soft crumb topping.

HOW TO MAKE A PERFECT CRUMBLE CAKE

To make this cake, you will need to follow these steps (full ingredients mentioned in the recipe at the end of the page).

The crumble cake consists of three layers:

1. The cake layer: The cake layer is made of a sour cream, buttery cake which is sturdy but still incredibly moist.
2. The fruit layer: Use any kind of fruit you have in your freezer or pantry such as canned peaches, canned cherries, frozen blueberries or raspberries.
3. The crumble layer: a brown sugar and butter, soft AND crunchy, streusel layer with cinnamon spice which adds an extra flavour dimension to this cake.

FAQ for the Forest Fruit Crumb Cake:

Can I double the amount of crumb layer for the cake?

Absolutely! If you like the layer of crumb topping to be extra thick then I recommend doing so. Be careful when baking. If you see that the top is slightly burning before the cake is read, cover with aluminium foil until cake is ready.

What kind of cake pan can I use for this recipe?

Use a 9 inch round cake pan for this cake. For this recipe this one was used and its amazing for its price/quality. Don’t forget to grease and line it before baking!

How do I store this cake?

Cover and store in the fridge for up to 3 days or store in a tight seal container in the freezer for up to 3 months.

OTHER RECIPES YOU MIGHT LIKE:

I hope you enjoyed this recipe! Let me know if you decide to try it out and don’t forget to send me your #Lifestylemartina creations. 

Healthy lemon-apricot cheesecake squares

Fall inspired healthy apple pie oatmeal

My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina . I post daily tips, quick recipes, personal content and pictures of my life abroad. Looking forward to seeing you there! 

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Forrest Fruit Crumble Cake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12 slices

Ingredients

  

For the Cake Layer

• 1 1/2 cups all purpose wheat flour
• 3/4 cups sugar
• 2 eggs, large
• 1/4 cups sour cream
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• pinch salt

Toppings

• 1 cups forest fruit or fruit of choice
• 1/2 cups sliced almonds

Streusel/Crumb Layer

• 1/2 cups all purpose wheat flour
• 1/2 cups brown basterd sugar
• 1/4 cups butter, melted
• 1/2 teaspoon cinnamon

Instructions

 

• Grease and line a 9-inch springform pan. Preheat the oven to 175°C.
• Start with the cake layer. Whisk the dry ingredients: flour, baking powder, baking soda, and salt together.
• In a separate bowl using a hand or stand mixer fitted with a whisk attachment, beat the butter and granulated sugar together on high speed until smooth, creamy and airy for about 2 minutes. Continue adding the eggs, sour cream, vanilla extract, and almond extract. Mix on low until all ingredients are combine but be careful to not overtax.
• With the mixer on low speed, or using a spatula, mix in the dry ingredients into the wet ingredients bowl until smooth. Spread into prepared pan. Set aside, this is your first layer.
• Add the fruit on top of the cake batter layer and press lightly.
• Prepare the streusel/crumb layer by mixing all the ingredients for the topping with a spatula. Add this to the pan over the fruit and press lightly.
• Finish with the sliced almonds and bake for approx 45 minutes or until toothpick comes out clean.
• Top with powder sugar before serving, optional.

Notes

Baking time differs on size of pan, oven, etc. Check after 30 minutes with a toothpick. If the almonds or crumb is slightly burning before the cake is ready, cover with aluminium foil for remaining baking time.

Martina

Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.