Very Berry Crumb Cake
Jump to Recipe » / Print Recipe

Very Berry Crumb Cake

Sweets
by

This Very Berry Raspberry Blackberry Crumb Cake is a lovely light and moist cake, studded with berries and topped with a sweet cinnamon sugar crumb topping.

This crumb cake recipe has been a favourite of mine, ever since I spotted it on Smitten Kitchen a few years ago. Adapted from a Maida Heatter recipe, this texture of this cake is just perfect. As is the crumb topping. It is exactly what I imagine when I think of crumb cake – light and tender, moist and a little bit crumbly, but sturdy enough to make a nice slice.

This time, I made a very berry version, with raspberries and blackberries. I love the way they burst with flavour in the cake. You could add blueberries. In fact, you could make it with just blueberries. Or just blackberries. You get the idea – use whatever fruit you like. You’ll need about a pint.

Very Berry Raspberry Blackberry Crumb Cake

Cook’s Notes for Very Berry Raspberry Blackberry Crumb Cake

I added some chopped pecans to my cake, just because I had some that I wanted to use up. Walnuts are always good or you can skip the nuts altogether and still have a wonderful cake.

I made this cake by using the gram measurements and weighing out the dry ingredients and if you have a kitchen scale, that’s the way to go. Honestly, I have to say, I love my kitchen scale. It is one of the most-used and valuable tools in my kitchen. I love that it takes the guesswork out of measuring when I’m baking, as precise measuring is so important, especially for recipes that are flour-heavy. It’s just so easy to over or under measure flour when using cups to measure and a little too much or a little too little can really change the finished cake.

If you don’t have a kitchen scale yet, I would really, really recommend that you consider adding one to your kitchen. They are so economical (you can get a great one for around $10!) and they are just so useful. Not only do they take the guesswork out of measuring, they open up a whole world of recipes to you (those ones that you’ve seen that are only in metric and you couldn’t make because you didn’t have a scale).

Another place I use my scale all the time is for measuring butter. If you’ve ever had a chunk of butter and you needed 3 Tbsp., all you need to do is weigh it. A tablespoon of butter weighs 1/2 oz., so rather than cut and guess, just weigh out 1 1/2 oz. for your 3 Tbsp.

Have I convinced you yet? Seriously, if you like to bake, a kitchen scale will make your baking life so much easier and your baked goods better! And better baked goods are a definitely a good thing :)

Here’s a sample of some of the scales that are out there for a great price.

Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

 

Very Berry Raspberry Blackberry Crumb Cake

Very Berry Crumb Cake

Very Berry Crumb Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 servings
Energy: 434 kcal
Author: Jennifer

A delicious light, tender and moist coffee cake, studded with fruit and topped with a sweet crumb topping.

Print

Ingredients

Topping:

  • 5 Tbsp all-purpose flour 40g
  • 1/2 cup white sugar 100g
  • 1 tsp cinnamon
  • 4 Tbsp cold unsalted butter 55g
  • Pinch of salt

Cake:

  • 1 3/4 cups + 3 Tbsp all-purpose flour 240g
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 4 Tbsp unsalted butter, at room temperature 55g
  • 3/4 cup white sugar 150g
  • 1 tsp lemon zest
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 pint fresh berries I used 1/2 raspberries, 1/2 blackberries
  • 1/2 cup milk
  • 1/2 cup chopped nuts (I used pecans) 55g

Instructions

  1. Preheat oven to 375° F. Grease an 8-inch springform pan and line the bottom with a round of parchment paper.

  2. Prepare the topping: Whisk together the flour, sugar, cinnamon and salt. Cu in the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.
  3. For the cake: In a medium bowl, whisk together the flour, baking powder and salt until combined. Set aside. In a large bowl or the bowl of a stand mixer, beat the butter, sugar and lemon zest together until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredients just until combined. Add 1/2 of the milk. Add another 1/3 of the dry ingredients, followed by the remainder of the milk. Add the remaining dry ingredients and mix until combined. Using a spatula, carefully fold the berries in to the batter.
  4. Spoon batter into prepared pan and smooth a bit so that it is relatively flat. If using nuts, scatter them on top, then sprinkle the prepared topping evenly over-top.
  5. Bake in heated oven for about 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool in the pan on a cooling rack for at least 15-20 minutes. Run a knife around the inside edge, then carefully loosen and remove the outer ring. You can transfer the cake to a serving plate by loosening the parchment from the metal bottom and sliding on to a serving plate.
 

Tags from the story
, ,

You may also like

erfect Banana Cake with Cream Cheese Frosting

Simply Perfect Banana Cake with Cream Cheese Frosting

Dried Apple and Cream Cheese Scones

Dried Apple and Cream Cheese Scones

Frilly Phyllo Apple Tart

Phyllo Apple Tart

19 Comments



I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.