Incredibly moist and absolutely tempting: this summery fruit cake from the baking sheet can be baked a few days in advance nicely. Perfect for parties and Co!
Taste and Occasion
Fancy a heavenly fruit crumble cake from the baking sheet? It's one of our absolute favorite cakes for a reason. This super moist sheet cake with fruit and crumbles has everything you need for a great treat: a deliciously crumbly base, some sour cream, and lots of fruits, and buttery crumbles on top.
Ingredients
To make everyone happy, you can make the crumbled fruit cake from the baking sheet with a wide variety of fruits. What more could you want? While I, for example, prefer cherries and berries, Jan likes pineapple, and our kids are into apricots (and actually almost everything 😉). But beware: the combination of crumbly dough, refreshing sour cream, and luscious crumbles is really addictive! When I first posted the recipe in 2014 on our German blog, it was called the "best sheet cake of the summer" with a reason. Several items create that oh-my-god-I-can't-and-won't-stop feeling after every bite. The fruitcake with crumbles and kneaded dough is crumbly and moist - it melts in your mouth. In purely practical terms, the moist fruit cake with crumbles also has some advantages. For one, the sheet cake is easy to make, even if the layers take some time. It can be prepared well and stored (or frozen) for some time. The perfect party cake! It tastes even better than fresh after a day or two of soaking.
How to make the Sheet Cake with Fruits
At the beginning, preheat the oven to 350°F/175°C. Line the baking sheet with baking paper.
Now, knead the cold butter in pieces, flour, sugar, and baking powder to a short pastry. Refrigerate one-third of the dough for the crumbles. Spread the remaining two-thirds on a baking sheet and roll out evenly to corners or spread with hands and press down. Pre-bake for about 15 minutes. Meanwhile, prepare the fruit (e.g. wash, clean, cut into pieces, or defrost). Beat the eggs until light and fluffy for the cream, and stir in the sugar. Add sour cream, lemon juice, and starch and mix until no lumps are visible.
Spread the fruit on the slightly pre-baked pastry base and pour the cream evenly over it. Work the remaining dough into crumbles with your fingers. Spread over the entire cake. In the end, bake the cake for about 1 hour. It will keep for a few days if wrapped in an airtight container and can also be frozen.
Top Tip
And it is tremendously versatile. Whether fresh fruit, frozen or canned, it's best to use different colored fruit. Then the shortbread sheet cake with crumbles is also a special treat 🙂 . Due to the small amount of sour cream, the cream layer is subtle but results in a lovely moist, tender bite. The base is moist, the crumble topping is relatively soft. I love it!
Recipe Card
Sheet Cake with Fruits
Equipment
- 1 Baking Sheet
Ingredients
For base and crumble
- 360 grams (1 ⅔ cups) butter, cold
- 520 grams (4 cups) all-purpose flour
- 250 grams (1 ⅓ cups) sugar
- 1 pinch salt
- 1 teaspoon baking powder
For topping and cream
- 600 grams (2 ½ cups) fruit, coarse indication; cleaned or drained weighed
- 2 eggs, large
- 130 grams (¾ cup) sugar
- 200 grams (1 cup) sour cream
- 1 teaspoon lemon juice
- 60 grams (½ cup) cornstarch, or flour
Instructions
- Preheat the oven to 350°F/175°C. Line the baking sheet with baking paper.
- Knead the cold butter in pieces, flour, sugar, and baking powder to a short pastry. Refrigerate one-third of the dough for the crumbles. Spread the remaining two-thirds on a baking sheet and roll out evenly to corners or spread with hands and press down. Pre-bake for about 15 minutes.
- Meanwhile, prepare the fruit (e.g. wash, clean, cut into pieces, or defrost). Beat the eggs until light and fluffy for the cream, and stir in the sugar. Add sour cream, lemon juice, and starch and mix until no lumps are visible.
- Spread the fruit on the slightly pre-baked pastry base and pour the cream evenly over it.
- Work the remaining dough into crumbles with your fingers. Spread over the entire cake. Bake the cake for about 1 hour. It will keep for a few days if wrapped in an airtight container and can also be frozen.
Ingredient substitutions
Variations
Have I been able to make your mouth a little watery in the meantime 😉? Then off to the oven! The fruit crumble sheet cake is certainly not a lightweight in any respect. But the pleasure is definitely worth this little sin! Like my other fruit crumble cake recipes from the baking sheet, from the alternative with cherries to the rhubarb cake.
What size sheet pan is used?
Hi! Approximately (at least) 10*15 inches or 11*16.