• Preparation Time 25 minutes
  • Baking Time 50 minutes
  • Makes about 10 servings
  • Freezing Not Recommended

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Ingredients

  • Streusel Topping
  • 1/4 cup cold butter, cubed
  • 1/2 cup Sugar In The Raw® Natural Turbinado Sugar
  • 1/3 cup Robin Hood® Original All Purpose Flour
  • 1 tsp cinnamon
  • 1 tsp grated lemon zest
  • Cake
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup Robin Hood Original All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 cups chopped stone fruit (cherries, nectarines, peaches, plums)

Serving Size: about 10 servings

Directions

Serving Size: about 10 servings

  • Preheat oven to 350ºF (180ºC). Grease an 8” (1.5L) baking dish.
  • Topping: Combine topping ingredients in a food processor. Pulse until mixture is coarsely crumbled. You can also do this in a bowl with a pastry blender or 2 knives. Refrigerate.
  • Cream butter, sugar and vanilla in a large bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in flour mixture until just combined. Fold in fruit until well coated with the batter.
  • Spread batter in prepared pan. Sprinkle evenly with topping.
  • Bake in preheated oven until the topping is lightly golden brown and until a toothpick inserted into the centre of cake comes out clean, about 45-50 minutes. Cool on a wire rack. Serve warm or at room temperature with your favourite ice cream.

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