My husband insists that I make this every year because we have a mulberry tree in the backyard.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup milk
- ½ cup white sugar
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups mulberries
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup white sugar
- 3 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking pan.
- Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
- Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 320 mg |
| Sugars | 36 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
No changes made. Really easy and great tasting.
First of all, this was very easy and quite tasty. That said, I’m going to make this again and try a few different things. In my oven, and I have a hybrid range, I normal baked it at 375 for 30 minutes and the edges were well done, while the middle was runny, literally at the berry layer. I put it back in for another 15 minutes (total baking time 45 minutes) and the middle seems about done, but the edges are a bit over done. I’ll edit this after I try this recipe again, probably next year when my tree fruits again.
I used sugar substitute for the white sugar. Came out great.
added nutmeg to batter and clove to topping. I would add fresh lemon to batter possibly next time
Was absolutely delicious! I used jaggery instead of brown sugar… yum
Doubled recipe,added 1 tablespoon of lemon extract, and topped with pecans tossed with a little sugar instead of the streusel. Did not remove the stems as ours are very tender and we eat them with the fruit when we snack on them.
We have and have found many Mulberry trees, so I looked for recipes and this one is very good. Husband even said it. I just doubled and made in a 9X13 pan.
This is a delightful coffee cake and a great way to use mulberries if you don’t have a lot. It’s definitely more of a cake than a crisp, so you taste more cake in each bite than fruit. My berries weren’t particularly flavorful, so the sugar topping helped a lot. It reminded me of a blueberry/marrionberry taste once cooked. I will certainly make this again!
The crumble top was too much sugar. I will try it again next year when my tree fruits again.
The new home we bought has a mulberry tree planted in the back and of course I needed to make something with the amazing berries it has been producing. This recipe was incredibly simple and tastes just as good as it looks. I followed it to a tee and will definitely be repeating in the future!
Would definitely make again! I did pulse my mulberries in the food processor like 3 times before sprinkling them on top. Reduced sugar by 25% (but I do that for almost every recipe I make). Added the zest of 2 limes (most of which went into the batter, but some sprinkled with a little sugar over the mulberry layer). Doubled the recipe and made in a 9×13, which baked through in about 25 minutes (my oven runs a little hot).
I added a little more berries, and I used raspberries and mulberries.
Husband LOVED it. I thought it was WAY too sweet. The crumb topping needs more butter to be more crumby I think. If I make this again I will cut the sugar in half at least, or maybe just remove the white sugar from the crumb topping.
My daughter just bought a piece of property with a mulberry tree and has been giving me mulberries. I’ve never eaten them, so when I found this recipe, I decided to try it. I followed the recipe exactly, no substitutions. My husband and I went back for seconds while the cake was still warm! It was absolutely delicious, and as long as this tree produces mulberries, I’ll be making this lovely little cake ??
This is delicious, which is a good thing, considering that I had to make a quadruple recipe after accidentally putting in too much oil! I used almond meal for a little of the flour and coconut oil for the oil. I used half the salt, but next time I’ll probably leave that out completely. I only made half the amount of crumb topping it called for, and that was still plenty. I discovered that sour milk works just fine in this recipe. Next time I might add some grated coconut to the topping. This cake is not as sweet as some, and with the smaller amount of topping, I think it would make good muffins.
This was so easy and soo soo good! The whole family loved this! I didn’t have any vegetable oil on hand so I used 2 tbsps of applesauce instead. Also, I didn’t use all of the topping mix on my cake because I wasn’t sure how it would bake up, but I think it was fine with just a light layer (put enough so I didn’t see any cake mix/berries peeking through). Also, what little cake that was left, almost tasted better the next day! Definitely making this one again!
This was the second time in my life to eat mulberries, and while I thought they were just ok on their own, I really loved them in this cake! The ingredients were simple enough that I was able to put it together at 9:00 p.m. in my little kitchen in China (though I did have to ask a neighbor for an egg!)
I made this gluten free for my sister, the only change to the recipe I made was I replaced the flour with an equal amount of gf flour. It cooked up great and my sister loved it. I wish I would have remembered to take a picture, but it got eaten up too quickly!