Warm Mixed Berry Crumb Cake
Have you ever had one of those desserts that are so addicting that you could finish off the whole darn thing if no one was standing around to judge you? Every time I make this cake my fiance, Collin polishes the entire thing off within the first night. It has never made it to see a second day hahaha. **I used 2 pounds strawberries, 1 pint of blueberries (Thanks Kristan ^_^)
Total Steps
5
Ingredients
17
Tools Needed
13
Ingredients
- 3 pounds strawberries, hulled and halved
- 1/2 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
- 1/2 cup lightly packed light brown sugar
- 10 tablespoons all-purpose flour
- 1 pinch salt
- 4 tablespoons unsalted butter, cubed and chilled
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup buttermilk
- yogurt (as substitute for buttermilk)(optional)
Instructions
Step 1
Preheat the oven to 350F.
Step 2
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch mixture and allow the berries to stand for 30 minutes, until the juices of the berries have been drawn out a bit. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish and set on a sturdy baking sheet to catch any overflowing cake batter or crumbles. Meanwhile, prepare the crumble topping.
Step 3
Mix all of the ingredients for the crumb topping in a medium bowl. Using your fingers, break the butter and form the mixture into coarse clumps or “crumbles”.
Step 4
In a medium bowl, thoroughly mix the flour, baking powder and salt. In a separate mixing bowl, beat the softened butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk (or yogurt substitute).
Step 5
Spread the cake batter evenly over the fruit filling to the edges of the baking dish. Sprinkle generously with the crumb topping and bake in the center of the oven for 1 hour and 15 minutes. The fruit filling will be bubbling, the crumb topping should be golden, and a toothpick inserted into the center of the cake should come out clean when done. Allow the cake to cool on a cooling rack. Serve it warm with a scoop of ice cream or eat it plain.