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Seasonal Fruit Filled Crumb Cake

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Have family and friends over for the first viewing of your wedding pictures and serve this delicious crumb cake — made from your leftover wedding cake — to make it all the more nostalgic.

Click here to see What to Do with Leftover Wedding Cake

Ingredients

For the crumb cake

  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 1 Teaspoon ground cinnamon
  • 1/2 Cup melted butter
  • 1 3/4 Cup all-purpose flour
  • 3 Cups cubed wedding cake, icing removed
  • 1 Cup fruit compote (recipe below)

For the fruit compote

  • 2 Cups chopped fruit or berries
  • 1/2 Cup sugar
  • 1/4 Cup water
  • Pinch of grated lemon zest

Directions

For the crumb cake

Preheat the oven to 350 degrees.

To make the streusel topping, combine the first 5 ingredients together in a bowl and set aside. Add the cubed cake to a 9-by-13-inch glass baking dish. Spread the fruit compote over cake and top with the streusel topping.

Bake in the oven for 20-25 minutes or till toothpick comes out clean when inserted near the center.

For the fruit compote

In a small saucepan, combine all of the ingredients and cook over medium-low heat until fruit has become soft and most of the liquid has evaporated. Taste and add more sugar if needed. Can be stored in an airtight jar for up to 10 days.