Name: Very Berry Crumb Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 5 Tbsp all-purpose flour; 1/2 cup white sugar; 1 tsp cinnamon; 4 Tbsp unsalted butter (cold); Pinch of salt; 1 3/4 cups + 3 Tbsp all-purpose flour; 2 tsp baking powder; 1/2 tsp fine salt; 4 Tbsp unsalted butter (at room temperature); 3/4 cup white sugar; 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 nuts (chopped, I used pecans)

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5 from 2 votes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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.

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.

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