Hutton Vale, Barossa Valley, South Australia © Wade Whitington
Curtis Stone's Crème Fraîche Crumble Cake with Grapefruit Marmalade
Inspired by the flavors and fresh produce of South Australia while filming "Field Trip with Curtis Stone" Season Two, Chef Curtis Stone shares his recipe for a delicious crème fraiche crumble cake with a luscious marmalade. Serve it warm, straight out of the oven with some tea. It's a treat that your friends and family would absolutely love.
Crème Fraîche Crumble Cake with Grapefruit Marmalade
PREP TIME: 25 minutes plus 1 hour 20 minutes cooling time
COOK TIME: 1 hour and15 minutes
MAKE AHEAD: Crumble topping and marmalade can be made up to 1 week ahead. Cover separately. Freeze crumble topping and refrigerate marmalade.
- 2/3 cup (130g) packed light brown sugar, divided
- 1 tsp ground cinnamon, divided
- 2/3 cup (85g) plain flour
- 60g coarsely grated unsalted butter, frozen
- 1/2 tsp sea salt flakes
- Nonstick cooking spray
- 1 2/3 cups (215g) cake flour, sifted
- 1 1/4 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1/2 tsp sea salt flakes
- 3/4 cup (145g) caster sugar
- 90g unsalted butter, room temperature, plus more for serving
- 3 large eggs
- 1 1/4 tsp pure vanilla extract
- 1 cup (240g) crème fraîche
- Icing sugar, for dusting
Ruby Grapefruit Marmalade:
- 1 Ruby grapefruit, cut into 8 wedges, cut crossways into 1/2cm-thick slices (about 2 cups)
- 1 cup (235ml) freshly-squeezed Ruby grapefruit juice
- 2 cups (380g) caster sugar
- 1 tsp fresh lemon juice
TO MAKE CRUMBLE AND CAKE
Preheat oven to 165°C (145°C fan-forced). In a small bowl, whisk 1/3 cup brown sugar and 3/4 tsp cinnamon. Set spice mixture aside. In a medium bowl, mix remaining 1/3 cup brown sugar and 1/4 tsp cinnamon with flour, butter and salt. Cut in butter using a pastry cutter or rub in with your fingers until small and medium-size clumps form. Spread crumble onto baking tray and freeze for 10 minutes, or until firm.
Lightly spray a 12.5x23cm loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, bicarbonate soda and salt. In bowl of a stand mixer fitted with paddle attachment, beat sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides and bottom of bowl then beat again to blend well. Add flour mixture in 3 additions, alternating with crème fraîche between each addition.
Spoon 1 1/4 cups cake batter into prepared pan and smooth top. Sprinkle half of spice mixture over batter. Top with 1 1/4 cups cake batter and spread to form a smooth layer. Sprinkle remaining spice mixture over batter. Top with remaining batter and spread to form a smooth even layer. Squeeze streusel to form clumps then sprinkle streusel over batter and gently press it into batter to adhere.
Bake cake for about 1 hour and 15 minutes, or until a toothpick inserted into centre comes out with some moist crumbs (but not batter) attached and streusel is golden. Cool cake for 20 minutes. Gently transfer cake to a wire rack and cool.
MEANWHILE, TO MAKE MARMALADE:
Place a few small plates in freezer. In a medium saucepan, over medium-high heat, bring grapefruit, juice and 3/4 cup water to a boil. Reduce heat and simmer for 25 minutes, or until peel is tender and semi translucent. Stir in sugar until dissolved. Bring mixture to a boil and cook for about 15 minutes, or until mixture is foaming and colour has darkened. Skim off any foam from mixture.
Remove from heat, spoon some marmalade onto a frozen plate and freeze for 5 minutes. If marmalade does not run down plate when tilted, it is ready. If runny, cook marmalade a few more minutes and test again. Stir in lemon juice. Transfer marmalade to a shallow container, cover and refrigerate until cool.
Transfer warm cake to a serving platter. Lightly dust with icing sugar and serve with softened butter and marmalade.