My favorite in the center of town movie theatre re-opened in mid-April, yet I haven't yet to go there to see a movie. Not because I have any concerns about sitting in a theatre (I don't) and not because there aren't any movies I want to see on the 'big' screen (there are), it's I just haven't put it back into my routine yet. But soon, very soon. Whether it's a book, a mini-series, or a movie, I love reading or watching a good story. The kind of stories that draw you in, make you take pause, and/or shift your thinking. Last night we finished binge-watching the compelling, complicated, a bit dark, destined to be award winning 'Mare of Easttown' on HBO. If you haven't yet seen it, put it on your absolutely must-see list. Then go out, buy some Rolling Rock beer, invite over your friends who also watched it, and spend the night talking about it. And afterwards serve this Mixed Berry Crumble Cake for dessert.
In all seriousness, you don't need a reason to make this Mixed Berry Crumble Cake. With summer berries coming into season, the timing for baking and serving this buttery, fruity, crumble crunchy topped cake couldn't be more perfect. It would be a crime if you didn't make it.
As far as cakes go, this one falls in the 'so easy' to make, one that delivers 'very big' on flavor cakes!
Using a mixture of berries is only one of the things contributing to this cake's deliciousness. You can make it with only strawberries or a mixture of only two or three berries, but in the spirit of 'more is better' I would strongly encourage you to make it using more than one kind of berry. The only berry needing prepping is the strawberries. Depending on their size, they are cut into 6 to 8 pieces. Keep all of the other berries whole.
Sitting underneath the berry layer is the delectable cake layer. The use of heavy cream in the batter adds both moisture and richness to the slightly dense with a perfect crumb cake.
Last, but not least, is the crumble layer. Made only with butter, flour, and light brown sugar, the crumble topping brings both scrumptious flavor and a crunchy-like texture. Topping the crumble layer with a light sprinkling of flaky sea salt makes for the ultimate finishing touch. The key to getting that bakery finish look to your crumble topping is squeezing some of the crumble mixture together with your fingers before placing it on top of the fruit layer.
In a preheated 350 degree (F) oven, the cake is baked for 45 to 55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean.
The most challenging part of making this cake is waiting for it cool down enough so you can remove from the pan and transfer to a platter or cake stand.
The Mixed Berry Crumble Cake is one of those everyday cakes that could easily be gussied up with some freshly whipped lightly sweetened cream. Quite possibly I could justify having a piece of this cake for breakfast. This may be a simple cake, but regardless if it's adorned or unadorned with a dollop of whipped cream, there is nothing plain about it.
If the day ever came where I wrote a cookbook, this gorgeous Mixed Berry Crumble Cake would definitely be one of the recipes included in it. Which should give you more than inkling as to how much I loved this beautiful, mouthwatering cake. Or rather I should say, this cookbook worthy cake. Make this cake your summer-go-to cake. The one you serve at gatherings, the one you bring to a gathering, the one you definitely serve at a mini-series or movie discussion.
Recipe
Mixed Berry Crumble Cake
Makes one 9" cake - Serve 8-12 depending on how you slice it
Updated August 2021
Ingredients
Crumble (Option 1)
2/3 cup (86g) all-purpose flour
5 Tablespoons unsalted butter, room temperature, cut into cubes
1/4 cup (50g) light brown sugar
Crumble (Option 2)
1/4 cup (50g) granulated sugar
1/3 cup (67g) brown sugar
1 teaspoon cinnamon
8 Tablespoons (113g) room temperature butter
1 1/3 cups (174g) all-purpose flour
Cake
1/2 cup (100g) granulated sugar
8 Tablespoons (113g) unsalted butter, room temperature
3 large eggs, room temperature
1/2 cup + 2 Tablespoons heavy cream
1 1/2 cups (196g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher salt
2 teaspoons vanilla
10 ounces (282g) fresh strawberries, stemmed and cut into pieces (about 6-8 pieces per strawberry)
6-8 ounces (169-225g) fresh berry mixture (blackberries, blueberries, raspberries, blackraspberries)
Flaky Sea Salt, for topping the crumble
Optional but good: Slightly sweetened whipped cream
Directions
Crumble - Option 1
1. In a medium sized bowl, add in the flour, butter and sugar. Use a fork or your fingers to blend. Place in the refrigerator to chill while making the cake batter.
Crumble - Option 2
1. In a medium sized bowl, combine the sugar, brown sugar, cinnamon, butter and flour. Use a pastry blender, fork or your fingers to blend. Place in the refrigerator while you are assembling the cake batter.
Cake
1. Preheat oven to 350 degrees (F). Line a 9" springform baking pan with parchment paper. Butter or spray sides of pan and the parchment paper with vegetable spray. Set aside.
2. In the bowl of a standing mixer, beat the butter and sugar until fluffy and pale in color (about 5-6 minutes).
3. Add in the eggs one at a time, scraping down the bowl between egg additions.
4. Mix in the vanilla.
5. Mix in the heavy cream.
6. In a medium bowl, whisk together the flour, baking powder and Kosher salt. Add in all at once to the mixer. Beat on medium until flour is incorporated. Batter will be thick.
7. Spoon the batter into the cake pan. Smooth top with an offset spatula.
8. Spoon the fruit over the top of the batter.
9. Top with the slightly chilled crumble. Important note: Squeeze or pinch small amounts of the crumble mixture in your fingers before placing on top so you get those crumble clusters.
10. Very lightly sprinkle with flaky sea.
11. Place baking pan on a baking sheet and place in oven. Bake for 45-55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean.
12. Let cake rest in the baking pan for 15-20 minutes before removing outside springform pan ring.
13. Once cake cools down considerably, transfer to a serving platter or cake plate
14. Serve slightly warm or at room temperature with a side a slightly sweetened whipped cream or eat plain. Either way, this cake is insanely delicious.
Notes: (1) You can make this cake with all strawberries or any fruit combination of your choice. If you can find black raspberries, definitely use them. (2) The crumble topping is the crunchiest on the day it is baked. If the cake is covered, the crumble topping softens just slightly but will still bring lovely texture to the cake.
