Fall fruit streusel cake with apples, pears, and\or plums topped with nutty streusel with a hint of cinnamon, all my favorite fall flavors in one cake!
I promised you, I would serve you a cake as soon as my oven is back on duty. The service guy gave us the pleasure of his company – finally. I have to admit I had been miffed about this situation. I bet almost everything can be delivered in between 24 hours nationwide. I don’t really get why it took him almost four weeks to replace a glass panel in the oven door. As soon as Mr. customer-service-guy-of-the-year arrived in my kitchen, he started raving about the cookies I gave him last time. I thought it was more than awkward as he mentioned his job would be easier if he could have one of them right now. I couldn’t resist explaining to him: no oven-no cookies, not for me and not for him. Can you believe this guy?
We could have had this cake weeks ago, but it didn’t happen, so let’s bury the hatchet and have a piece of cake. He is just a poor guy who’s wife serves him too many lentils (and who talks too much). Yes, you learn a lot about people especially, if you have them more often on the phone when your own mom, whether you want to or not.
Let’s talk cake. What is better than cake? Cake with streusel! What is better than streusel? Cake with nuts in the streusel! It’s that simple. I appreciate recipes, that are flexible, and leaving some freedom to put your own spin on it. I had a mix and match of fall fruits and nuts and just went with it and it turned out great.
fall fruit streusel cake
The bottom is a standard tart dough crust – a pâte brisée, buttery and a little flaky. If you have a favorite pie crust recipe, go for it, I don’t mind. The fruits are what you find on the market right now, some plums, lot of pears and apples. Topped with the streusel made with roasted nuts and a hint of cinnamon, brings my favorite fall flavors into one baking pan.
- for the crust:
- 250 g / 2 cups all-purpose flour
- 50 g / ¼ cup granulated sugar
- ½ teaspoon fine sea salt
- 1 large egg
- 110 g / ½ cup unsalted cold butter
- for the streusel:
- 100 g / 1¼ cups nuts, roasted and ground
- 95 g / ¾ cup all-purpose flour
- 100 g / 1 cup granulated sugar
- 110 g / ½ cup unsalted butter, softened
- for the filling:
- 1½ pounds stone fruits like apples, plums, pears… or a mix of them
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Make the crust: Use a big bowl with enough room to work in. Add flour, sugar, salt, stir well. Make a dent in the middle with your fist. Add the egg and mix (or use a fork) with just a small amount of the flour-sugar mixture to make mash.
- Cut the cold butter into little pieces and distribute over the mix. Use your mixer, food processor or rub with your fingers until the dough comes together. Press to form a disk and cover with plastic wrap, place into your refrigerator for at least 30 minutes.
- For the streusel mix everything until well incorporated. Set aside.
- Prepare the fruits: if necessary peel them (apples and pears), slice or cut into small chunks, and cover evenly with flour, sugar, and cinnamon.
- Preheat your oven to 390 F / 200 C. Grease a springform pan or a tart pan 24 cm / 9.5 inch or 30 x 20 cm / 12 x 8 inch.
- Roll out the dough between two sheets of parchment paper or plastic wrap. Remove the top sheet and transfer the dough into your baking pan, remove the other sheet. Press dough into the pan and form a rim about 2.5 cm / 1 inch high.
- Place the fruits evenly into the pan, crumble the streusel on top, press carefully and bake for 30-40 minutes.
- Let cool for 20 minutes, serve with ice cream or whipped cream.