The yogurt and jam crumble cake is a uniquely delicious dessert, soft, creamy, and crunchy at the same time. A long time ago, I made the crumble cake, which is one of my absolute favorites, so I wanted to make a version with plain yogurt in the batter, and I loved it! The yogurt crumble cake is fragrant and very tasty, halfway between a cake and a crumble, but with a kind of eggless shortcrust pastry, and to make it, you will only need one egg and make it with a fork, no mixers or blenders! This cake is perfect for breakfast, as a snack, or after a meal, perfect on its own and great to accompany with a bit of vanilla ice cream (or other flavors to taste) or whipped cream, you’ll love it!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz fruit of choice
- 1 3/4 cups all-purpose flour
- 2/3 cup plain natural yogurt (unsweetened)
- 1/2 cup sugar
- 3 1/2 tbsp butter
- 1 egg
- Half lemon zest
- 1 packet baking powder
- to taste jam
- to taste powdered sugar
- 1 1/4 cups all-purpose flour
- 5 1/3 tbsp butter
- 1/4 cup brown sugar
- 2 tbsp sugar
- 1 pinch salt
- Half lemon zest
Steps
The yogurt crumble cake is very simple and quick to prepare; first, prepare the crumble: put the flour, brown sugar, and granulated sugar, a pinch of salt in a bowl, and mix.
Add the butter at room temperature, the grated lemon zest, and form a crumbly mixture, set aside.
In another bowl, put the yogurt, egg, sugar, and mix with a fork. Add the melted butter, flour, baking powder, grated lemon zest, and combine all the ingredients well, again with the fork, it will not be very soft, this is normal.
Incorporate the chopped fruit, transfer the batter into a baking pan lined with parchment paper, and level it well; spread a little bit of your preferred jam on top (I used peach jam) and cover it with the previously prepared crumble.
Bake the jam crumble cake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, do the toothpick test to check doneness.
Once ready, remove the cake from the oven, let it cool down or at least warm up, and garnish it with a dusting of powdered sugar.
Notes:
The yogurt crumble cake keeps at room temperature for 3-4 days. For the filling, you can use your preferred jam; freely choose the fruit you like best (apples, pears, cherries, apricots, etc.).
Other yogurt desserts HERE
Other jam desserts HERE
