Peach and mango crumble cake (gluten-free option)

Whenever I travel to Austria, Germany, Poland, Czech Republic..., I see this type of cake in bakery windows, looking so delicious and just the perfect easy-to-eat treat while going about wandering. You can find different versions, for example, Polish Szarlotkas, or apple crumble cakes; or German apfelkuchens with apples, or blueberry streusel cakes; not to forget Viennese bakeress, or raspberry streusel cakes.

I had some sweet vine peaches and ripe mangos so I tried this as a topping, and it was an absolute delight! I also had some blanched hazelnuts so I ground them and made a semi-fine powder for a slightly nutty taste to the dough. Here’s the recipe :

Batter :

100 g softened butter

120 g sugar

2 eggs

10 cl whipping cream or yogurt

120 g flour (or gluten-free flour)

30 g almond flour or hazelnut powder

1 teaspoon baking powder

1 teaspoon vanilla

Pinch of salt

2 cups diced peaches and mangoes (or fruit of preference : blueberries, raspberries, apples, pears..)

Crumble topping:

25 g butter

25 g sugar

30 g flour and almond flour (half and half)

Pinch of salt

Preheat oven to 350 ° F / 180° C. Line an 11-inch (28 cm) pie pan or round cake pan with parchment paper. In a bowl, cream butter and sugar, then add eggs and yogurt. Add all other ingredients, mixing well. In a separate bowl, mix the crumble ingredients with a fork, the texture should be fairly powdery and crumbly. Ahem.

Pour the cake batter into pan and bake for 12 minutes or until the batter has risen slightly, then add the fruit and crumble evenly over the top. Bake for another 20-25 minutes or until the middle has risen (test with a toothpick which should come out clean). If the top needs to brown a bit, put on broil setting for about 2 minutes. Watch that it doesn't burn (I kinda know this from uh... burning some). Allow to cool before removing from pan. Sprinkle with powdered sugar before serving.

Enjoy, everyone !