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Mixed Berry Crumb Cake
This mixed berry coffee cake is a tender cake made with Greek yogurt and filled with fresh-picked black raspberries and blackberries. It is then topped with a crunchy brown sugar crumble.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 9 servings
Calories: 444 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For topping:
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- 1-⅓ cups all-purpose flour
For cake:
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter room temperature
- 2 large eggs
- ⅔ cup plain greek yogurt
- 1 tablespoon lemon zest
- 2 teaspoons vanilla bean paste
- 1-¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup fresh blackberries
- ½ cup fresh black raspberries
Instructions
For topping:
- Mix the dark brown sugar, granulated sugar, and cinnamon together in a small-mixing bowl.
- Stir in the butter, mix lightly and work in the flour. The mixture should look crumbly. Set aside while you make the cake batter.
Cup of Yum
For cake:
- Preheat the oven to 350 degrees F and spray a 9-inch round cake pan with non-stick spray, set aside.
- In the bowl of an electric mixer add the granulated sugar, dark brown sugar and unsalted butter. Beat together until the mixture is light and fluffy, about 5 minutes.
- On low speed add the eggs 1 at a time and mix until fully incorporated.
- Mix in Greek yogurt, lemon zest, and vanilla bean paste.
- In a medium sized mixing bowl whisk together all-purpose flour, baking powder, baking soda and kosher salt.
- While the mixer is on low slowly add in the flour mixture until fully combined.
- Gently fold in the berries. Make sure to not break up too many of the berries while you're folding them in.
- Add the batter to the prepared cake pan and top the cake with the topping you prepared earlier. Leave some larger chunks but break it up a little if it's too large. You want the cake to be fully and equally covered.
- Bake for about 45 minutes or until the cake is fully baked. Test the cake by inserting a toothpick and if it comes out clean the cake is ready.
- Let the cake cool and enjoy.
Nutrition Information
Serving
1serving
Calories
444kcal
(22%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
235mg
(10%)
Potassium
124mg
(4%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
629IU
(13%)
Vitamin C
4mg
(4%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 444
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 235mg | 10% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 629IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.