Ah, the allure of a crumb cake—it’s like a warm hug on a chilly day. You know, the kind of day when you just want to snuggle up with a good book or maybe binge-watch your favorite series (hello, Stranger Things!). This berry crumb cake, bursting with juicy berries and topped with a crunchy, sugary crust, might just steal the spotlight from your screen—maybe even from Eleven herself.
Steps
- Preheat your oven to 350°F (180°C) and lightly grease a 9-inch cake pan. If you have a springform pan, it would be ideal to use that.
- In a medium-sized bowl, whisk together the flour and baking powder until they are well combined.
- Using a large bowl, beat the sugar and softened butter on medium speed until the mixture becomes light and fluffy. Add vanilla and salt, then incorporate the eggs one by one, including the yolk, beating for an additional 2-3 minutes.
- Gradually add the dry flour mixture to the wet ingredients, gently stirring with a spatula until just combined.
- Pour the prepared cake batter into the greased cake pan, spreading it evenly. Scatter the fresh or frozen berries over the top of the batter.
- For the crumb topping, whisk flour, brown sugar, and salt in a medium bowl. Cut cold butter into the mixture until it forms coarse crumbs.
- Evenly distribute the crumb topping over the layer of berries.
- Bake in the preheated oven for 50-60 minutes, checking with a toothpick to ensure it comes out clean or with a few crumbs.
- Allow the cake to cool in the pan before serving. Enjoy your delicious berry crumb cake as a breakfast treat or a delightful dessert!
Ingredients
- 1½ cups + 1½ tablespoons all-purpose flour (200 grams total)
- 1½ teaspoon baking powder
- ¾ cup + 1½ tablespoons granulated sugar (170 grams total)
- ¾ cup softened butter
- 1 teaspoon vanilla extract
- 1 pinch salt (if using unsalted butter, add ¼ teaspoon salt)
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- ¾ cup all-purpose flour
- ? cup brown sugar
- ¼ cup + 1 tablespoon cold butter, cubed (70 grams total)
- 1 pinch salt
- 2 cups fresh or frozen berries (such as strawberries, blackberries, blueberries, or raspberries)
Nutritional Values
Calories: 395kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 179mg | Potassium: 146mg | Fiber: 2g | Sugar: 25g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
FAQ
- What is the difference between crumb cake and coffee cake?
- Crumb cake typically features a thicker crumb topping compared to coffee cake, which may have little to no topping at all.
- Why should ingredients be at room temperature for baking?
- Room temperature ingredients mix more smoothly, resulting in a batter or dough that is light and airy, which contributes to a tender cake texture.
- How can I prevent the crumb topping from sinking into the batter?
- Incorporating flour into the crumb topping helps prevent it from sinking into the cake batter during baking.
- What types of berries are suitable for this recipe?
- You can use a variety of berries such as strawberries, blackberries, blueberries, or raspberries for this crumb cake.
- How should I store and freeze the Berry Crumb Cake?
- Store the cake at room temperature for up to 2 hours. Then, cover it and refrigerate for 3-4 days. To freeze, wrap the cooled cake in plastic wrap and place it in a freezer container for up to three months.
Tips
- Prevent the cake from sticking by placing a greased and floured round of parchment paper at the bottom of the pan.
- To keep the berries from sinking into the cake batter, lightly coat them with a tablespoon of flour before adding them to the mix.
- If using frozen berries, be prepared for a slightly longer baking time. On the other hand, fresh berries might shorten the baking time, so check the cake with a toothpick during the last 10–15 minutes.
- For optimal crumb topping, ensure the butter is cold before combining it with the flour and sugar. This helps maintain the crumbly texture without it spreading too much.
Equipment
- Springform Pan – While a regular cake pan can be used, a springform pan is often preferred for crumb cakes as it makes it easier to remove the cake without disturbing the crumb topping.
- Parchment Paper – Useful for lining the cake pan to prevent the cake from sticking.
