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Any-Fruit Streusel Cake

by Catherine Hill from The Weekend Cookbook

This simple any-fruit streusel cake recipe, as the name suggests, can be made with a variety of different fruits before being finished with a sugary almond streusel topping.


The perfect bake-and-take cake for any weekend away – and the great thing is, it tastes even better a day or so after making.

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For the streusel topping:
75g plain flour
50g unsalted butter
50g demerara sugar
50g flaked almonds
For the cake:
225g self-raising flour
1 tsp baking powder
125g unsalted butter, cubed, plus extra for greasing
100g golden caster sugar
2 eggs, beaten
3 tbsp milk
For the topping:
300g mixed ripe fruit (see below)

Essential kit

You will need a 23cm springform cake tin.


Preheat the oven to gas 4/170°C/150°C fan. Butter a 23cm springform cake tin and line the base with greaseproof paper. To make the streusel topping, place the flour and butter in a bowl and rub together until the mixture resembles lumpy breadcrumbs. Stir in the sugar and almonds.

To make the cake mix, place the flour, baking powder and butter in a large bowl and rub until the mixture resembles breadcrumbs. Stir in the sugar and then mix in the eggs and enough milk to give a dropping consistency.

Spoon into the prepared tin, level off the top and scatter with your chosen fruit. Scatter the streusel mixture over and then bake for 35-40 minutes. Test with a skewer to ensure the cake is cooked through. Allow to sit in the tin for 15 minutes before cooling on a rack.

You can use just about any fruit you fancy on this cake. Ripe pears, plums or apples would be great, or go for blueberries, peaches or raspberries. The options are endless.

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