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 Windfall Crumble Cake recipe 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 . . . 

It was topped with the chopped fruits . . . and then finished 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. Nothing more, nothing less  . . .  simple.

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 . . .  My husband,  he likes his with custard.

I will admit it is also 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! 

Some other autumn cake recipes shared here in The English Kitchen that you might also enjoy are:

IRISH APPLE CAKE - A delicious version of an apple cake, baked with tasty apple slices sandwiched in the center, with a streusel topping.  Serve warm with or without lashings of warm custard.

APPLE AND CINNAMON TEA CAKE - A deliciously moist cake, filled with lovely apples and cinnamon flavors.  The apples are cut in half and thinly sliced and then placed as a whole into the cake for a beautiful presentation at the end. Serve warm with softly whipped double cream for a real treat!

Yield: one 9-inch cake

Author: Marie Rayner

Windfall Crumble Cake

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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

Ingredients

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 sugar
• 50g chilled butter, cut into cubes (3 1/2 TBS)
• 2 TBS old fashioned oats

Instructions

1. 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.
2. Mix the chopped fruit with the lemon juice and set aside.
3. 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.
4. 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.
5. Bake for 40 to 45 minutes until the cake tests done and the cake is golden on top. Let cool slightly before removing from the pan. Serve warm, cut into wedges with some ice cream or lightly whipped cream.

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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!