Fruit crumble cake

Fruit crumble cake


adapted from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts By Donna Hay

¾ cup + 1 tablespoon (184g) unsalted butter, softened
1 1/3 cups + ½ tablespoon (272g) sugar
1 ½ teaspoons vanilla extract
3 eggs
2 1/3 cups + 1 tablespoon (337g) all purpose flour
2 teaspoons baking powder
pinch of salt
¼ cup whole milk
5 dried plums, reconstituted and thinly sliced
5 dried apricots, reconstituted and thinly sliced
caster sugar, extra, for sprinkling



Crumble topping:

1/3 cup + ½ tablespoon (51g) all purpose flour
1 ½ tablespoons sugar
2 ½ tablespoons (35g) cold unsalted butter, chopped



Preheat the oven to 180°C/350°F. Butter a 9 x 13 inch baking pan and line with baking paper – butter the paper as well.

Place the butter, sugar, and vanilla in the bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture, add the milk and beat in low speed until combined. Spoon the mixture onto prepared pan, arrange the fruit over the top and sprinkle with the extra sugar.

To make the crumble topping, place the flour, sugar and butter in a bowl and rub with your fingertips until fine crumbs form. Scatter over the fruit.

Bake for 50 minutes or until cooked when tested with a skewer.