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Crème fraîche crumble cake with grapefruit marmalade

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast.

By Curtis Stone
  • 25 mins preparation
  • 1 hr 15 mins cooking (plus cooling)
  • Serves 8 - 10
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Crème fraîche crumble cake with grapefruit marmalade
"Let them eat cake - for breakfast," says Curtis Stone. "Here a brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. Once you make homemade marmalade, there's no going back; this ruby grapefruit marmalade adds to the breakfast appeal of this cake."


  • 90 gm softened unsalted butter, plus extra to serve
  • 165 gm caster sugar (¾ cup)
  • 3 eggs
  • 1¼ tsp pure vanilla extract
  • 220 gm cake flour (see note)
  • 1¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 250 gm crème fraîche
  • 65 gm brown sugar
  • ½ tsp ground cinnamon
  • Pure icing sugar, for dusting
Ruby grapefruit marmalade
  • 1 ruby grapefruit, cut into 8 wedges, then cut crossways into 5mm-thick slices (about 2 cups)
  • 250 ml ruby grapefruit juice (1 cup)
  • 380 gm caster sugar
  • 1 tsp fresh lemon juice
Cinnamon crumble
  • 85 gm plain flour
  • 65 gm brown sugar
  • 60 gm unsalted butter, coarsely grated, frozen
  • ½ tsp ground cinnamon


  • 1
    For ruby grapefruit marmalade, bring grapefruit, grapefruit juice and 185ml water to the boil in a saucepan, then reduce heat to medium and simmer until grapefruit rind is tender and translucent (20-25 minutes). Add sugar, stir to dissolve, return to the boil and cook until foaming and colour darkens (10-15 minutes). Skim foam from surface, remove from heat and test mixture for setting point (see cook's notes p184). Stir in lemon juice, transfer to a jar, cover and store in the refrigerator. Marmalade can be made 2 weeks ahead.
  • 2
    For cinnamon crumble, rub flour, sugar, butter, cinnamon and ½ tsp sea salt flakes in a bowl until small and medium-sized clumps form. Spread on a tray lined with baking paper and freeze until firm (10-15 minutes).
  • 3
    Beat butter and caster sugar in an electric mixer until pale and fluffy (2-3 minutes). Add eggs one at a time, beating well between additions, then beat in vanilla. Scrape down sides and bottom of bowl then beat again to blend well. Sieve in flour, baking powder and bicarbonate of soda, alternating with crème fraîche, and combining between additions, add ½ tsp sea salt flakes and beat until just smooth.
  • 4
    Preheat oven to 165C, and butter and line a 12.5cm x 23cm loaf tin with baking paper. Combine brown sugar and cinnamon in a bowl and mix well. Spoon a third of the cake batter into prepared tin, smooth top, then scatter with half the brown sugar mixture. Spoon half the remaining cake batter on top, smooth top and scatter with remaining brown sugar mixture. Finish with remaining cake batter, smooth top, then scatter with crumble, squeezing to form clumps and pressing gently into the batter as you go. Bake until golden brown and a skewer inserted withdraws with some wet crumbs (about 1¼ hours). Cool in tin for 20 minutes, then gently transfer cake to a wire rack. Dust with icing sugar and serve warm, or at room temperature, with ruby grapefruit marmalade and butter.


Cake flour is available from select supermarkets. To make your own, remove 2 tbsp from each cup of plain flour, and replace with 2 tbsp cornflour. 

  • undefined: Curtis Stone