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A cake that tastes just like Grandma used to bake! Our Mirabelle Crumble Cake is and remains a classic among summer cakes, making it an absolute must for the season!
In summer, my little ones and I love harvesting fresh fruit in our own garden, at Grandma’s, or along the roadside. Many delicious cakes have come from this—like our fluffy redcurrant cake or one of our favorites, a sponge cake with elderflower syrup..
This time, we were back in Grandma and Grandpa’s garden, picking golden-orange mirabelles with a ladder and fruit picker. Together with the sweet, crunchy crumbles, the tangy mirabelles taste wonderful atop the light sponge cake! And let’s be honest—are there really people who don’t like crumble cake?
The light, airy sponge cake with fresh summer fruit and crispy crumbles also freezes beautifully, so you and your little ones can still enjoy a delicious bite of “summer” during the colder months! It’s definitely worth baking a big cake!
Recipe for a Mirabelle Crumble Cake
You can easily bake this Mirabelle Crumble Cake with your little ones! Halving and pitting the mirabelles isn’t the easiest task for kids, though. If you think it’s too risky to let them work with a kitchen knife, you can make the cut yourself and let them scoop out the pit. Kneading the crumble dough and sprinkling it over the juicy mirabelles is another delicious highlight for the little bakers!
Ingredients for a Mirabelle Crumble Cake
(for 1 rectangular springform pan)*
For the sponge cake:
- 750 g pitted and halved mirabelles
- 360 g butter
- 220 g sugar
- 2 packet of vanilla sugar (30g)
- 1 pinch of salt
- 6 eggs
- 360 g spelled flour
- 1/2 packet of baking powder (7 g)
For the crumble topping:
- 250 g butter
- 180 g brown sugar
- 1 teaspoon cinnamon
- 400 g flour
Baking accessories
Kitchen scale, knife & cutting board, mixing bowl, hand mixer, rectangular springform pan* & 1 sheet baking paper, spatula, cooling rack, cake lifter
(*The links marked with an asterisk (*) are affiliate links. I can recommend suitable products that do not cost you more and I receive a small commission that helps me finance my blog. Thank you!)
Preparation
- Wash, pit, and halve the mirabelles.
- Line the bottom of the springform tin with baking paper.
- Preheat the oven to 175 °C (347 °F).
- For the cake, place all sponge cake ingredients in a mixing bowl and beat until smooth.
- Pour the batter into the springform tin.
- Arrange the mirabelle halves like roof tiles over the sponge batter.
- For the crumble topping, place all ingredients in a mixing bowl and knead with your hands.
- Sprinkle the crumble over the mirabelles and bake the cake for 45 minutes.
- Once the crumble is golden brown, remove the cake from the oven. After 10 minutes, release it from the springform tin and let it cool on a wire rack.
You can enjoy the Mirabelle Crumble Cake slightly warm with your loved ones. It’s especially delicious with a dollop of whipped cream and/or vanilla ice cream!
Preparation in pictures
Tip for true crumble lovers: This Mirabelle Crumble Cake also tastes wonderful with blueberries, blackberries, plums, cherries, or apples—this classic is an absolute treat in any variation!
My little ones and I wish you and your little ones lots of fun baking—and then devouring—this cake!
Yours, Lia
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