Mixed Berry Crumble Cake
A dessert that can please everyone at a party is rare, and yet, this fruit-laden mixed berry crumble cake manages to fit three classic treats into one. Three layered cake with vanilla cake at bottom then filled with fresh strawberries and blueberries then topped with buttery oat-pecan crumble.
Servings: 8 servings
Ingredients
- Crumble Topping:
- ¾ cups rolled oats
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup chopped pecans
- ¼ teaspoon salt
- ½ cup ½ stick cold unsalted butter, cut into cubes
- Cake:
- ¼ cup + 2 tablespoon unsalted butter, softened, plus more for dish
- 1 ½ cups all-purpose flour plus more for dish
- ¾ cups granulated sugar
- 2 large eggs
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ tablespoon vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- First make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until mixture resembles coarse crumbs.
- Then make cake, preheat oven to 350 °F. Lightly butter a 8x8 inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.
- Whisk baking powder, salt, and flour in a bowl. With mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.
- Mix blueberries, raspberries and half of crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.
- Bake until a toothpick inserted in the center of cake comes out clean, 42 minutes, let cool and dust with powdered sugar before serving.
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