Sharing Recipes from Everyday Celebrations!

Looking for a wonderful cake to bake up this weekend? Check out this yummy Bumble Berry Crumb Cake from the bran new Best of Bridge Everyday Celebrations that is perfect to enjoy with coffee, tea or a big glass of milk! Happy Baking!

photo by: Ashley Lima

Bumble Berry Crumb Cake

 

Under a tender crumb topping and a layer of colourful berries, you’ll find a scrumptious buttery cake.

Although this cake is in our Sweets chapter, we do love it for breakfast and tea time. The cake is beautiful as is, but you can dress it up with a simple dusting of powdered sugar.

 

Topping

1/2 cup (125 mL) all-purpose flour 

1/4 cup (60 mL) packed light brown sugar 

1/4 cup (60 mL) butter, melted 

1/4 cup (60 mL) chopped walnuts or pecans 

1/4 tsp (1 mL) salt 

 

Cake

1 1/2 cups (375 mL) all-purpose flour 

1 tsp (5 mL) baking powder 

1/2 tsp (2 mL) salt 

1/4 tsp (1 mL) baking soda 

3/4 cup (175 mL) granulated sugar 

2 large eggs 

1/2 cup (125 mL) canola oil 

3/4 cup (175 mL) full fat plain yogurt or sour cream 

1 tsp (5 mL) grated lemon zest 

1 1/2 tsp (7 mL) vanilla 

1 1/2 cups (375 mL) mixed fresh or frozen berries (do not thaw if frozen), divided 

 

Preheat oven to 350’F (180’C) and line a 9-inch (23 cm) square baking pan with parchment paper.

 

Topping: In a small bowl, combine flour, sugar, butter, walnuts and salt, stir to combine; set aside.

 

Cake: In a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside. In a large bowl, using an electric mixer, combine sugar, eggs, oil, yogurt, lemon zest and vanilla until smooth. Add flour mixture to wet ingredients and mix until just combined. Use a spatula to gently fold in half of the berries. Spread batter into prepared pan and sprinkle the remaining berries on top. Sprinkle topping over cake. Bake for 40 to 45 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan on wire rack. 

Serves 9.

 

Tip: The topping can be prepared up to 2 days ahead. Store in an airtight container in the refrigerator until ready to use.

Tip: The cake can be stored at room temperature in an airtight container at room temperature for up to 3 days or in the freezer for 1 month.