Helen Goh’s nectarine and blueberry crumble cake

This crumble cake works with many combinations of fruit.
This crumble cake works with many combinations of fruit. Photo: William Meppem
Dietary
Kid-friendly

I love the conviviality of this gorgeous, homely cake, baked in a casserole dish and served directly to the table while still warm. The fresh fruit is folded into the batter and forms juicy pockets as it bakes, while the crumble topping offers a sweet, buttery crunch. Almost any fruit can be used – peaches and raspberries are a fine combination, or try apples with plums when the weather turns autumnal.

Ingredients

180g plain flour

1½ tsp baking powder

¼ tsp salt

180g unsalted butter, diced, at room temperature, plus 10g extra, softened

130g caster sugar

zest of 1 lemon

3 eggs, plus 1 egg white

1 tsp vanilla essence

4 ripe nectarines, stoned, halved and sliced 1-2cm thick

250g blueberries

pouring cream, to serve

For the crumble topping

90g plain flour

40g light brown sugar

40g demerara sugar

1 tsp ginger powder

⅛ tsp salt

75g unsalted butter, diced, at room temperature

60g almonds, roughly chopped

Method

1. Begin by preparing the crumble topping: place flour, sugars, ginger powder and salt into a medium bowl and whisk to combine. Add the cubes of butter and use your fingertips to rub them into the flour until the mixture resembles wet sand. Mix in the chopped almonds, then set the bowl aside.

2. Preheat oven to 175C fan-forced (195C conventional). Grease a large, deep ovenproof dish, approximately 25cm in diameter, with the extra 10g butter and set aside somewhere cool.

3. For the batter, sift flour, baking powder and salt into a small bowl. Place the butter, sugar and lemon zest in the bowl of a cake mixer and beat with the paddle attachment on medium-high speed until light and creamy. Add the 3 eggs, one at a time, beating well after each addition – the mixture will appear curdled but don't worry, it will come together again. Scrape down the bowl with a silicone spatula, then add the egg white and vanilla essence. Beat for a few seconds to incorporate, then add the sifted dry ingredients in three batches, mixing on low speed until just combined. Remove the bowl from the cake mixer and gently fold in nectarine slices and blueberries.

4. Scrape the mixture into the prepared dish and smooth over the top with the back of a spoon. Scatter the prepared crumble evenly on top, then bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the middle comes out clean.

5. Serve warm, scooping out portions at the table, and top with cold pouring cream.