Windfall Crumble Cake

When we lived down in Kent we were surrounded by Orchards filled with apples and pears.  This time of year we were welcome to help ourselves to the windfalls, which I was most grateful for!  This was a cake I loved to bake with the results of our pickings.

This is a moist and tasty cake that goes down well with hot drinks . . . perfect for breaktime . . . with a buttery crumb . . . not too sweet . . . topped with the chopped fruits . . . and then with a moreish oaty sweet and buttery crumble topping baked on top. 

It looks gorgeous dressed up with a light dusting of icing sugar on top of that buttery oat crumble topping.

It begins with a rich creamy cake batter that you spread into the pan.  This then gets topped with chopped fruit, in this case pears and apples, which have been peeled, chopped and stirred together with a bit of lemon juice to hold their colour  . . . 

A buttery oaty crumble topping is sprinkled over the fruit and then the whole thing gets baked until the cake is risen and the fruit softened and that topping all crisp and scrumptious. 

I like it served warm with a scoop of vanilla ice cream on top . . .  Todd he likes his with custard and I admit it is absolute bliss with a dab of clotted cream or  even single cream poured over  . . .  However you choose to enjoy it, I'm quite sure you will agree that this cake is a little taste of autumn heaven! 

*Windfall Crumble Cake*

Makes one 9 inch cake

Printable Recipe 

A delicious cake, with a buttery moreish texture, topped with chopped pear and apple and a spicy crumble topping.  Fabulous! 

For the cake:

125g unsalted butter, softened (8 1/2 TBS)

125g caster sugar (2/3 cup)

2 large free range eggs, at room temperature

125g plain flour (1 1/4 cup)

2 tsp baking powder

1 firm pear, peeled and chopped

1 firm apple, peeled and chopped

1 TBS freshly squeezed lemon juice 

For the crumble topping:

60g plain flour (10 TBS)

1/4 tsp powdered ginger

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

3 TBS soft light brown suar

50g chilled butter, cut into cubes (3 1/2 TBS)

2 TBS old fashioned oats 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch spring form pan and line the bottom with baking paper.   Set aside. 

Mix the chopped fruit with the lemon juice and set aside. 

Stir together the flour, spices and sugar for the topping.  Drop in the butter and rub it in until you get a crumbly mixture.  Stir in the oats.  Set aside. 

Cream the butter and sugar for the cake together until pale and creamy.   Beat in the eggs one at a time, beating well after each addition.  Sift together the flour and baking powder.  Stir this in, beating until smooth.  Spread in the prepared pan, making a slight dip in the centre.   Top with the cut up fruit.  Sprinkle the crumble topping over all. 

Bake for 40 to 45 minutes until the cake tests done and the cake is golden on top.  Let coo slightly before removing from the pan.   Serve warm, cut into wedges with some ice cream or lightly whipped cream.

I really hope that you will give this tasty cake a go.  I think that you will agree with me that this is a mighty fine cake indeed!  Bon Appetit!