The Musette: Individual Fruity Crumble Cakes

Posted on 15/10/2022 by Sheree

I like cakes that feel at home as desserts too – remember my beloved feels a meal isn’t complete without dessert. I make these when small fruits are plentiful: raspberries, strawberries, blueberries, plums, apricots. Alternatively, just use a tbsp of really good jam, preferably home-made. The crumble topping here needs to be baked in advance to give a nice crunch to the cake.

Ingredients (makes 12 cakes)

Cupcakes:

145g (1 1/4 sticks) unsalted butter, softened
50ml (1/4 cup) fruity olive oil
180g (6 1/3 oz) soft light brown sugar
pinch of sea salt
1 tsp vanilla bean paste or extract
1 organic lemon zested
3 large organic eggs
200g (1 1/4 cups) plain (all-purpose) flour
1 tsp baking powder
12 tbsp jam or equivalent in small, halved or chopped fresh fruit

50g (1/3 cup) whole almonds, skin on, chopped
140g (1 cup) plain (all-purpose) flour
2 tbsp jumbo oats
2 tbsp almond flour
70g (1/2 cup) golden caster sugar
pinch of sea salt
100g (7 tbsp) very cold unsalted butter, grated

Method

1.Pre-heat the oven to 190C (170C fan)/375F/gas 5. First make the crumble by mixing all the dry ingredients in a bowl, then adding the grated butter and rubbing it in with your fingertips until the mix resembles breadcrumbs.

2. Sprinkle the crumble on to a baking tray (lined with silpat/greaseproof/parchment paper) in a single, even layer, bake for 25-30 minutes, stirring once halfway to break it up, then remove and leave to cool completely.

3.Turn down the oven to 180C (160C fan)/350F/gas 4 and liberally grease 12-hole muffin tins (or silicone baking moulds) with butter and put them in the freezer.

4. Mix the butter, oil and sugar until soft and pale, then add the salt, vanilla and lemon zest.

6. Add the eggs one at a time, mixing well after each addition, then incorporate the flour and baking powder in 3 tranches and incorporate gently using a spatula and figure of eight movement. Divide the dough between the muffin tin holes, filling them up halfway.

7. Press small pieces of fruit or a tbsp jam into the top of each cake, sprinkle over the crumble mix, dividing it equally between the 12 cakes, and bake for 20 – 25 minutes, or until a skewer comes out clean. Leave to cool before serving.