Mixed Berry Crumb Cake
Fluffy moist yellow cake, full of berries, and topped with a brown sugar crumb topping. The best crumb cake ever, or coffee cake. Depending on what you call it. Either way you’ll love it 😉
Ingredients: Cake (from here) Makes one 9 inch layer
3 large egg yolks, room temperature
1/2 cup whole milk (separated into 2 tablespoons and 1/4 cup plus 2 tablespoons)
1 and 1/8 teaspoon vanilla
1 and 1/2 cups pre-sifted cake flour
3/4 cup granulated sugar
1/2 tablespoon plus 1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup mixed berries, frozen
Crumb Topping (from here)
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 and 1/3 cups all-purpose flour
Recipe: Crumb Topping
Combine both sugars, cinnamon, and nutmeg in a small bowl.
Add the melted butter and then flour.
Set aside and make the cake
Preheat oven to 350F and grease 9 inch cake pan.
In a small bowl lightly combine the egg yolks, 2 tablespoons of milk, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.
Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.
With a spoon, stir in mixed berries.
Pour into pans and smooth the surface with a spatula.
Crumble topping on cake.
Bake for 25-35 minutes or until a toothpick comes out clean. Make sure the middle is done.
Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.