Berry Crumb Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
Ingredients
Topping:
- ¼ C. brown sugar, packed
- 2 Tbsp. granulated sugar
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/8 tsp. salt
- ¼ C. butter, melted
- ½ C. + 2 Tbsp. all-purpose flour
- 1 C. chopped nuts
Cake:
- 1 ¼ C. all-purpose flour
- ½ tsp. Clabber Girl® Baking Soda
- ½ tsp. Clabber Girl® Baking Powder
- ¼ tsp. salt
- ¼ tsp. Spice Islands® Ground Saigon Cinnamon
- 6 Tbsp. butter, softened
- ¾ C. granulated sugar
- 1 large egg
- 1 ¼ C. sour cream
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ½ C. Polaner® Verry Berry Strawberry Fruit Spread
Directions
Topping:
- In a medium bowl, mix the brown sugar, granulated sugar, cinnamon and salt.
- Add the melted butter and mix until well blended.
- Stir in the flour and nuts and mix well; set aside.
Cake:
- Preheat oven to 350°F and spray a 9-inch cake pan with nonstick baking spray such as Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- In the bowl of a mixer, blend the butter and sugar on high speed until creamy (about 2 minutes).
- Scrape the sides of the bowl.
- Add the egg and blend in on medium speed.
- Add the sour cream and vanilla and blend in on medium speed. The mixture may look broken or separated.
- On low speed, add the flour mixture and blend well.
- Pour half the batter into the prepared pan.
- Top with the fruit spread and gently spread it to within one inch of edge of the pan.
- Top with remaining cake batter and use an offset spatula to cover the fruit spread.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool on a wire rack.
- Cut and serve.
