Triple Berry Sour Cream Crumb Cake
User Reviews
4.8
Triple Berry Sour Cream Crumb Cake
Description
The cake batter is created by mixing dry ingredients like all-purpose flour, sugar, baking powder, baking soda, and salt with wet ingredients including eggs, sour cream, and vanilla extract. The sour cream adds moisture and a subtle tang, balancing the sweet berries. Coating the berries with a small amount of flour helps distribute them evenly without sinking during baking.
The crumb topping blends flour, brown sugar, and lemon zest for brightness, then incorporates melted butter to form a crumbly mixture. Once set aside to chill slightly in the freezer, it's sprinkled over the berry layer along with sliced almonds for additional crunch and flavor. Baking until golden delivers a moist interior with a crisp, fragrant crust.
This cake is ideal for brunch or casual dessert, offering a combination of fruit sweetness, creamy cake texture, and crunchy topping. The lemon zest in the crumb adds a gentle acidity that enhances the berries' natural flavor.
The recipe adapts well from Williams Sonoma and uses a 10-inch springform pan to achieve an even bake.
Ingredients
Crumb Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1 lemon zested
- 5 tablespoon butter melted and cooled until just barely warm, unsalted
- 1/2 cup almonds sliced
Cake:
- 2 2/3 cups all-purpose flour
- 1 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg and one yolk
- 1 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 1/2 cups Blueberry mixed; fresh
- 2 1/2 cups strawberry
- 2 1/2 cups blackberry
Instructions
- Preheat an oven to 350 F. Butter and flour a 10-inch round cheesecake (springform) pan.
- To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest.
- Add the melted butter and stir with a fork until the mixture is crumbly.
- Put in the freezer while you make the cake batter.
- To make the cake stir together all the dry ingredients: flour, sugar, baking powder, baking soda and salt.
- In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended.
- Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
- Pour the batter into the pan. Toss the berries with 1/4 cup of flour. Put the coated berries on the cake in an even layer.
- Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
- Sprinkle sliced almonds over the top.
- Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes
- Let it cool completely in the pan on a wire cooling rack.
- Remove from pan, dust with powdered sugar.
Notes
- Freeze crumb topping briefly before applying to help maintain its texture during baking.
- Coat berries in flour to prevent sinking and ensure even berry distribution in the cake.
- Use a 10-inch round springform pan for best results with this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 149mg | 6% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 315IU | 6% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
