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Berry Crumb Cake

Berry Crumb Cake


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This tender, moist crumb cake is packed with berries and has an amazing buttery-ness to it (especially with the crumb topping).MORE+LESS-

1/4

cup unsalted butter, softened

1

tablespoon baking powder

2

cups Gold Medal™ Organic Unbleached All-Purpose Flour

1

cup frozen wild blueberries

Topping

1/3

cup Gold Medal™ unbleached all-purpose flour

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  • 1

    Bake for 50-60 minutes, until a cake tester inserted in the center comes out cleanly.

No nutrition information available for this recipe

More About This Recipe

  • A tender cake, studded with raspberries and blueberries, and topped with a buttery crumb is nothing short of heavenly. You’ll find yourself savoring every bite, as if it’s the most extraordinary thing you’ve tasted.Or, at least that’s how it was for me with my Berry Crumb Cake.My daughter, who’s three-years-old, and I made this on Sunday afternoon while my five-year-old worked on homework (yes, homework in kindergarten!). It takes maybe 20 minutes to whip together, and then it bakes for about an hour. When it’s done, it's hard to resist. But that's okay. You can eat it warm or cool.We resisted until after dinner, when we enjoyed this as dessert. And yes, it’s definitely dessert – not breakfast.This recipe is perfect for making with little ones, like I did. Paige was able to add ingredients to the stand mixer, assist with turning it on and off, spreading the batter out and cleaning up. It’s a fabulous, fun way to spend a little bit of quality time together. And the huge sense of accomplishment that she gets from helping is a great big bonus.To make this, I used my favorite flour, Gold Medal™ Unbleached All-Purpose Flour, which rises beautifully. And no, I am not just saying that. I’ve been buying this flour for years and years. I love to stock up on it before the holidays when it’s on sale.

Best Ever Strawberry Crumb Cake

Such a cozy treat can be found within this perfect strawberry crumb cake, y’all. So incredibly moist with warm spices like cinnamon and cardamom and topped with a lusciously thick and generous streusel topping! Perfect pairing to go along with a hot beverage- or enjoy as a midday snack/evening dessert.

Heyyy! I love me a good baking session- cakes, cupcakes, muffins, cookies, any kind of sweet treat. Especially when it’s the weekend because weekends are synonymous with baking. There are some really dope bakers out there that make all kinds of fancy a$ confections and cakes that look like they cannot even be eaten, ha! Those kind of extravagant desserts are not my ministry, trust, I stay in my lane lol.

My baked goods are often chill, low key, and no fuss (like me!). However, don’t get it twisted, just because my sweets are simple doesn’t mean they aren’t any good mmkay!! Another thing I am obsessed with are crumb/streusel topped baked goods. This strawberry crumb cake has been the newest love on the block in my life. It’s just plain ole good and reminds me of the types of cake grandma would make. Let’s get into it!


This Blackberry Cream Cheese Crumb Cake Is 3 Layers:

  1. Buttery Blackberry Cake: The batter is the same as our sour cream crumb cake, which we usually bake in a square baking dish. Since we’re adding big blackberries and a substantial cream cheese layer, we need to ensure we have a pan that can fit all these layers. A 9-inch springform pan is ideal. If you need a recommendation, I use and love this one. Sour cream is a key ingredient in this breakfast cake because it promises a tender, rich, and exceptionally moist crumb.
  2. 2 Ingredient Cream Cheese Layer: Some of the sugar goes into the cake batter and some goes into the cream cheese layer. Beat softened cream cheese (block of cream cheese, not the spread) with granulated sugar until combined and smooth. It’s pretty thick, so do your best to spread it over the cake batter. It certainly doesn’t have to look or be perfect.
  3. Crumb Topping: The crumb topping is a scaled down version from what we usually use on New York style crumb cake. For crumb toppings, I go back and forth between cold butter and melted butter. Melted butter creates a cake-like crumb topping, while cold butter creates a more crumbly crumb. (If that makes any sense at all!) What I love most about this topping, though, is that it stays moist (doesn’t dry out) because it settles into the cream cheese layer.

Plus a 4th layer if you add the optional icing. Does a big overloaded cake like this really need icing? No. Are you going to turn down the opportunity for creamy icing melting into warm crumb cake? Hope not.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

This tender blueberry coffee cake topped with a crunchy cinnamon streusel is cleverly named for its habit-forming effect on boys.

Ingredients

For the Streusel Topping

  • 6 tablespoons packed light brown sugar
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon packed lemon zest, from 1 lemon
  • 1/2 cup milk
  • 2 cups fresh blueberries (frozen may be used but do not defrost)

Instructions

  1. Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until it reaches a crumbly state. Refrigerate until ready to use.
  2. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9-inch square pan with butter or nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, beat the butter and granulated sugar until creamy, about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and lemon zest.
  5. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not over-mix.
  6. Transfer the batter to the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Bake for 40 to 45 minutes, until golden brown around the edges and a cake tester comes out clean. Let cool in the pan on a rack for about 20 minutes, then serve right from the pan.
  7. This cake is best served on the day it is made. Leftovers will keep well for a few days wrapped in foil and stored at room temperature.
  8. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

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Triple Berry Sour Cream Crumb Cake

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This crumb coffee cake is a recipe from one of my favorite stores, Williams-Sonoma. When I walk through their store I feel like I am in my happy place surrounded by All-Clad and Le Creuset as far as the eye can see. One of my favorite part of their website though, is their recipes section! I’ve made (and loved!) probably 50 or so recipes from their page. This recipe is one of those winners. Tender, tangy, with a crispy crumb topping. You may remember my other NY Crumb Coffee Cake or those delicious Banana Crumb Muffins I made earlier this week. What can I say? I am a creature of habit.

I normally don’t bake cakes as often as I’ve been posting but we were having a play-date for a friend who moved back to the midwest and I needed a delicious yet not too indulgent dessert to take with me. After some brainstorming with a couple of other friends, I decided on this recipe. It was a hit! The whole tray disappeared between about 10 of us.

Bonus points for this recipe? Super easy to make.

Preheat an oven to 350°F. Butter and flour a 10-inch round cheesecake (springform) pan. To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Put in the freezer while you make the cake batter.
To make the cake stir together all the dry ingredients: flour, brown sugar, baking powder, baking soda and salt.
In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended. Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
Pour the batter into the pan. Toss the berries with 1/4 cup of flour. Put the coated berries on the cake in an even layer.


Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Let it cool completely in the pan on a wire cooling rack.



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