Soured cream and fruit conserve crumble cake

Sour cream crumble cakeI managed to get over to Southfork (our nickname for my Mum and Dad’s house) in Boston this week. It’s a pretty awful two hour drive across the Fens but it has many rewards; I get to stock up at my favourite butcher’s shop (Carl Dunham’s of London Road) with local delicacies such as pork chine (gammon stuffed with parsley and herbs), my Dad cooks a fantastic lunch for me with the amazing produce from his garden and I get to see most of my family as they all drop in for a cup of tea and a chat. My part of the bargain? I bring cake! This soured cream and fruit conserve crumble cake went down very well the family and it’s also really brilliant tray bake for parties, school or charity events – it always raises a lot of cash and smiles!

Sour cream crumble cake

Sour cream crumble cake

This recipe makes 16 generous squares – delicious served warm or cold. I also serve it as a pudding with custard or ice cream on the side sometimes. You can also make it with seasonal fresh fruit – quartered plums with a dusting of cinnamon is gorgeous. It keeps quite well if you make it the day before you want it as the sour cream keeps the sponge moist. You will need about 20 minutes to prep it and it cooks in around an hour at 180°C.

You will need….

A 22.5cm x 30cm rectangular cake or roasting tin lined with baking parchment lined and the sides lightly buttered and 2 large mixing bowls.

Crumble topping

  • 110g plain flour
  • 40g porridge oats
  • 60g light muscovado sugar
  • 60g caster sugar
  • Good pinch of sea salt
  • 80 unsalted butter, softened
  • A tablespoon of ground almonds (optional)
  • A teaspoon of cinnamon (optional – good with the plum version)


  • 280g self-raising flour
  • 1 teaspoon of baking powder
  • 1/2teaspoon sea salt
  • Small carton soured cream (300ml)
  • 1 teaspoon of vanilla bean extract
  • 60g unsalted butter, melted
  • 180g golden caster sugar
  • 3 large eggs
  • 250g conserve – blackcurrant, apricot, raspberry or cherry all work really well

 To make ……

  • Pre-heat the oven to 180°C.
  • Grease and line the base of your cake tin with baking parchment.
  • Make the crumble first by mixing all the ingredients thoroughly in a bowl. Chill this mixture in the fridge while you make the cake.
  • Next, make the cake. In a large bowl, beat the butter and sugar together first and then add the eggs, flour, baking powder, soured cream and vanilla and mix together well until smooth. This takes moments if you use an electric hand whisk.
  • Spoon the mixture into the prepared tin and jiggle it a little to make sure it is evenly distributed.
  • Beat the conserve a little to soften it and then spoon dollops evenly across the top of the cake mix. If you make the plum version, add a thin layer of plum jam and scatter the cut fruit across the top.
  • Using a fork lightly feather the conserve across the mixture, taking it right into the edges. Every square of cake should have a generous marbling of jam.
  • Now spread the crumble mixture over the conserve/jam and cake mix.
  • Bake in the oven for about an hour until a skewer comes out clean and the top is golden brown.
  • If it looks like it is browning too much put a little foil loosely over the top.
  • Cool it in the tin for at least 10 minutes before turning it out. I place a baking sheet over the top before inverting it so as not to lose any loose bits of crumble – if it looks like the edges haven’t come away from the edge of the tin, just run a palette knife between the sides of the cake and the tin.
  • Allow it to cool a little and then cut it into 16 squares.

If you liked this one, you’ll find lots more Pigeon Cottage family favourite cake recipes in my book “Whats4teaMum?” – download a copy from amazon Kindle.

About Janet Davies @pigeoncottage

Food lover, author, cook!
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