Autumn Crumble Cake

5 from 5 votes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 18 people



  • 3 Eggs, size L
  • 200 g Caramel syrup
  • 200 g Ricotta
  • 250 g Pumpkin puree
  • 2 tbsp Orange blossom water (alternatively 1 sachet of orange baking flavor)
  • 1 tbsp Vanilla flavor
  • 1 tsp Cinnamon
  • 300 g Spelt flour, type 1050
  • 100 g Spelt flour type 630
  • 15 g Tartar baking powder
  • 100 g Walnuts
  • Quince bread
  • Alternatively apricot jam or similar


  • 150 g Butter
  • 200 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 tsp Cinnamon
  • 300 g Spelt flour, type 1050


  • 200 g Quince bread (alternative see above)
  • 2 tbsp Orange blossom water (alternatively orange juice)
  • 150 g Powdered sugar
  • 3 tbsp Water



  • Line a small sheet of approx. 38 x 26 (or a large one with the help of aluminum foil so that it roughly corresponds to the dimensions) with baking paper. Preheat the oven to 180 ° O / bottom heat.
  • Beat the eggs with the syrup until frothy. Add the ricotta, pumpkin puree, orange blossom water, vanilla flavor and cinnamon and continue whipping until the mixture is creamy. Mix both flours with the baking powder and sift into the dough in several portions and stir vigorously. Roughly chop the nuts, fold in and pour the batter into the mold.
  • Now press a few chunks of quince bread or firm jam into the dough. How much of it you want, please decide for yourself, therefore no specific amount.


  • First knead butter, sugar, vanilla sugar and cinnamon with only 200 g of spelled flour to form a lump of dough. Then sprinkle the remaining 100 g of flour over it, loosen everything with the dough hook to create crumbles and spread them thickly on the surface of the dough.
  • Slide the tray into the oven on the 2nd shelf from below. The baking time is 35 minutes.


  • While the finished cake cools down a bit, put the quince bread or jam in a saucepan until it is roughly liquid. When using jam, the above 2 tablespoons of orange blossom water or juice are not required. With quince bread (which has a consistency like jelly candy), yes, because it makes it easier to dissolve.
  • Then spread the liquid fruit jelly / jam on the crumble of the still warm cake. Then mix the powdered sugar with the water to form a "flowing pour" and pull it over the surface, thread by thread.
  • Pumpkin puree Quince confection, also called "quince bread"
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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