Very Berry Crumb Cake

Very Berry Crumb Cake

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.

Seasons and Suppers is an Amazon Affiliate, which means that I will earn a small commission of purchases made through these links. But rest assured, you don’t pay a cent extra for your purchase!

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
Calories: 434 kcal
Author: Jennifer

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

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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.
 

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