Summer fruit crumb cake - recipe
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The summer fruit crumb cake is a variation to the classic New York crumb cake with a middle layer of peaches, apricots, red currants and blueberries... are you ready to dig in? Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Today we'll be making a delicious Anglo-American cake, the summer fruit crumb cake! It consists of a spongy cake layer, topped with fresh seasonal fruit and a crisp layer of crumbs, hence its name... let's get to work!
Ingredients for an 8x12-inch (20x30 cm) baking pan
For the batter
• 1 ½ sticks (170 g) of softened butter
• less than 1 cup (170 g) of white sugar
• 1 ¾ cups (200 g) of cake flour
• 3 medium eggs + 1 egg yolk
• 1 tbsp of vanilla extract (or 1 vanilla pod or 1 pinch of vanilla powder)
• ½ tbsp (8 g) of baking powder
• 1 pinch of salt
For the crumb topping
• ⅔ cup (75 g) of cake flour
• ⅔ cup (75 g) of almond meal
• ⅓ cup (75 g) of raw sugar
• ⅔ stick (75 g) of cold butter
• 2 good pinches of salt
• the grated zest of 1 lime
For the fruit layer
• 7 oz (200 g) of peaches
• ⅓ lb (160 g) of apricots
• ¾ cup (120 g) of blueberries
• ½ cup (50 g) of red currants
First thing to do is put the softened butter in a bowl... then add the sugar: using a stand mixer or an electric beater, beat the butter and sugar until pale and fluffy. That's enough, as you can see the mixture is pale and fluffy, now add the vanilla extract -- you can use the seeds from a vanilla pod, if desired -- a pinch of salt, turn on the mixer and add one egg at a time, at room temperature, beating for another 2-3 minutes. That's it, now we'll add the flour and the baking powder: set a sieve over the mixing bowl and sift in the flour and the baking powder, then stir with a spoon to combine. The mixture should be muffin-like; once well blended, our cake batter is ready.
It's time to pour the batter into a baking pan, that has been buttered and lined with parchment paper, about 8 inches (20 cm) wide by 12 inches (30 cm) long. The batter is thick as muffin batter, as you can see... after filling the pan with the batter, spread it evenly with the back of a spoon. This will be the bottom layer of our cake. Well, now we can add the fruit, that has been washed, cleaned and sliced. In this case I'm using red currants and blueberries, sprinkle half of them evenly... over the batter... then add the peaches and the apricots, that have been washed, patted dry and cut into slices. You can arrange the ingredients randomly or in neat rows, alternating peach and apricot slices, until the pan is full. If you prepare the fruit in advance, drizzle with lemon juice to prevent it from browning. Finish by sprinkling the remaining blueberries and red currants over the top and move on to the crumb topping.
Remove the diced butter from the fridge... place in a bowl... add the sugar, I'm using raw sugar... and the flours, cake flour and almond meal; mix well, then add 2 good pinches of salt and mix with the tip of your fingers to form crumbs -- hence the name crumb cake -- making sure not to melt the butter. Once the crumbs are formed, add the grated lime zest. Now sprinkle the resulting crumbs over the top of the cake... and bake in a preheated static oven at 350°F (180°C) for an hour, until the crumb topping is nice and crispy.
Once baked, remove the crumb cake from the oven and allow to cool a bit, then cut into squares and serve with a scoop of vanilla ice cream, fruit preserve or soft whipped cream on the side... see you next videorecipe!
Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Apricot Crumble Cake Recipe with Da Cipriano
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This mouth watering cake can be made with any seasonal fruit. A delicious apricot cake topped with a cinnamon crumble topping.
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About Da Cipriano:
Da Cipriano is a project by Alessandro Cipriano (Alessi) and Goldbrige Entertainment. We’re offering News about Art, Travel, Dine & Entertainment and last but not least about Alessandro’s most popular recipes, a food blog and news about the artist. We also publish recipes from our guests and friends.
About Alessandro Cipriano:
Alessandro Cipriano, tenor in the classic crossover area, did his first apprenticeship as a chef and pastry chef in a 5 star hotel in Switzerland.
Credits: Music:
I Can't Stop Making This Cake! Delicious Jam CAKE Recipe - Low Cost Easy Quick Recipes! Apricot cake
I Can't Stop Making This Cake - Delicious JAM CAKE Recipe - Low Cost Easy Quick Recipes! Apricot Cake
???????? In this video, we're going to show you how to make this delicious, low-cost, and easy apricot cake recipe! This cake is perfect for those times when you don't have time to bake a cake from scratch, but still want something delicious and delicious.
This apricot cake recipe is easy and quick to make, and it's perfect for any occasion! Whether you're looking for a sinful cake to celebrate a special occasion, or you just want to make a quick and easy dessert, this recipe is perfect for you! This irresistible Jam CAKE recipe that's not only delicious but also low-cost!
If you're looking for a quick dessert to impress your friends and family, this apricot cake is for you. Join us as we walk you through the simple steps to create this mouthwatering cake that you won't be able to stop making. Don't forget to give this video a thumbs up if you love the recipe, and subscribe to our channel for more amazing low-cost, easy, and quick recipes! ????️????
#easyquickrecipes #cakes #easycake #jamcake #cheaprecipes #dessert #apricotjam
♣️ Turn ON Subtitles To get Your Language!
♣️ Ingredients:
4 Eggs
Sugar 150g (¾ cup)
Vegetable Oil 90ml (6 tablespoons)
Milk 100ml (7 tablespoons)
Plain Flour 200g (1 ¼ cup)
Baking powder 1 ½ teaspoon
Vanilla extract 1 teaspoon
Almond Essence ½ teaspoon (optional)
Salt ¼ teaspoon
Apricot Jam 300g (1 cup)
Baking pan 8-inch round
Bake in a preheated Oven at 180c (356f) for:
1st time - 15 minutes
2nd time - 15 minutes
3rd (last time) - 20 minutes
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♣️ Ingredients for the second cake : (Apple Jam Pie)
2 Eggs
A pinch of Salt
Sugar 100g (1/2 cup)
Vanilla extract 1 teaspoon
Milk 100ml (1/3 cup & 2 tablespoons)
Melted Butter 20g (1 1/2 tablespoons)
Plain flour 80g (2/3 cup)
Baking powder 1 teaspoon
4 Apples
Lemon juice 1 tablespoon
Marmalade 4-5 tablespoons
18x6 cm round Baking pan
Bake in a preheated Oven at 180c (356f) for 45-50 minutes
Enjoy!
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Apricot Crumbcake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Apricot Crumbcake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Baking Powder
1/2 c : Unsalted Butter; Melted
1/4 ts : Cinnamon
1/2 c : Unsalted Butter; Softened
1 1/4 c : All-purpose Flour
12 md : Apricots
3/4 c : Sugar
3 : Egg Yolks
1 1/4 c : All-purpose Flour
1/2 c : Sugar
1 : Egg
1 ts : Vanilla Extract
Apricot And Cherry Crumb Cake Recipe - Summer Dessert
This apricot and cherry Crumb Cake has a caramel crunchy crumb topping, a juicy layer of apricots and cherries and a spongy cake layer. This cake is delicious, looks stunning and perfect for summer entertaining!