Desserts
Berry Crumb Cake
Description
The BEST berry crumb cake recipe. Studded with crunchy almonds and a buttery crumb topping, this moist berry coffee cake is great for brunch.
Ingredients
- ¾ cup granulated sugar
- ⅓ cup whole wheat pastry flour* plus 3 tablespoons, or substitute all purpose flour. See recipe notes for more info
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 6 tablespoons unsalted butter at room temperature and cut into rough pieces
- ½ cup sliced almonds
- ¾ cup granulated sugar
- ¼ cup unsalted butter softened to room temperature
- 1 teaspoon pure almond extract
- 1 cup whole wheat pastry flour* or substitute all purpose flour
- 1 cup all purpose flour
- 2 ½ teaspoons baking powder I recommend aluminum free
- ¾ teaspoon kosher salt
- ¾ cup almond milk or milk of choice
- 1 large egg
- 2 cups mixed berries of choice fresh or frozen (I used 1 1/4 cups fresh blueberries and 3/4 cup fresh raspberries—if using frozen, do not thaw first)
- 1/2 cup powdered sugar sifted
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract
- 1 teaspoon almond milk or milk of choice
Directions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9-inch springform pan with non-stack spray and set aside.
- Make the crumb topping: In a medium bowl, stir together granulated sugar, whole wheat pastry flour, cinnamon, and salt. Scatter the butter pieces over the top, then with a fork, pastry blender, or your fingers, work the butter into the dry ingredients until moist crumbs form. Stir in the sliced almonds until evenly distributed and set aside.
- Make the berry coffee cake: In a stand mixer fitted with the paddle attachment or a large mixing bowl, beat together the sugar and butter until light in color and fluffy, about 3 minutes. Beat in the almond extract until incorporated.
- In a medium bowl, stir together the whole wheat pastry flour, all purpose flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and egg.
- Add one third of the dry ingredients to the butter mixture, mix on low speed just until combined, then add half of the wet ingredients and mix gently to combine again. Continue alternating the dry ingredients and wet ingredients as follows, mixing between each addition: the second third of the dry, the remaining wet, then the final third of the dry ingredients. By hand, gently fold in the berries, stirring just until barely blended.
- Spread the cake batter into the prepared pan and smooth the top, then sprinkle the crumb topping mixture evenly over the top.
- Bake the cake for 40-50 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let cool for 10 minutes in the pan. Gently run abutter knife around the edge of the cake to loosen it, then remove the sides of the pan.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar, vanilla extract, almond extract, and milk until smooth. Add more milk/powdered sugar to reach a thicker or thinner consistency as desired. Drizzle the glaze over the top of the cake. Serve warm or at room temperature.
