Molly’s Mom made crumb cake all the time when Molly was growing up. This recipe is her nostalgic ode to those addictive streusel-topped dense cakes that she craves. And for juicy pops of fruitiness, this one is loaded with mixed berries…because you have to have berries at brunch!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings (one 8-inch cake) |
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- Nonstick cooking spray, for the pan
- 2 cups mixed fresh berries (blueberries, raspberries, blackberries)
- 1 3/4 cups (228 grams) plus 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup unrefined coconut oil, at room temperature
- Zest of 1/2 lemon
- 1 large egg plus 1 yolk
- 2 teaspoons vanilla extract
- 1/2 cup full-fat sour cream
- Crushed freeze-dried strawberries, for topping
Instructions
- For the crumb topping: In a medium bowl, whisk together the flour, brown sugar and salt. Using a wooden spoon or your hands, mix in the butter until combined and crumbly, with both big and smaller crumbs. Set aside.
- For the cake: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and set aside.
- Toss the berries in a bowl with 1 tablespoon of the flour and set aside.
- In a medium bowl, combine the remaining 1 3/4 cups flour, the baking powder, cinnamon, baking soda and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest until pale and fluffy, 3 to 4 minutes. Add the egg and egg yolk and mix to combine, then mix in the vanilla. Reduce the speed to low and, with the mixer still running, add in half of the dry mixture, the sour cream and then the remaining dry mixture. Fold in the berries. Scrape the batter into the baking dish and spread it out evenly. Top the batter evenly with the crumb topping.
- Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 50 minutes. Let cool slightly, then sprinkle on freeze-dried strawberries.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 482 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 5 g |
| Cholesterol | 68 mg |
| Sodium | 276 mg |
Reviews
Made this today for our Sunday dinner dessert. Loved the addition of berries into crumb cake, it was a happy surprise to get a bite of berry. Made this recipe exactly as written, it was easy and delicious.