Berry Crumb Cake
Indulge in the goodness of this Berry Crumb Cake—an effortless homemade delight that comes together in just 20 minutes! Perfect for breakfast or a sweet finish to your dinner, this cake is bursting with a vibrant mix of fresh berries.
Servings 10
Ingredients
For the cake
- 3 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) vegetable oil
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120 ml) whole milk, at room temperature
- 10 ounces mixed berries, about 2 cups
For the topping
- ¾ cup (97 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) unsalted butter, softened
Instructions
Make the cake
- Preheat the oven to 350ºF. Line a 9-inch springform pan with aluminum foil. Grease and lightly flour the pan. Set aside.
- In a large mixing bowl, beat the eggs and sugar together on high speed until thick, about 5 minutes.
- With the mixer on low speed, drizzle in the oil.
- In a separate small bowl, whisk the flour, baking powder, and salt together. Add half to the egg mixture and mix on low speed just until incorporated.
- With the mixer on low speed, add the vanilla and milk.. Continue mixing until almost fully combined.
- Add the remaining flour mixture and mix on low speed until just combined.
- Spread the batter evenly in the prepared pan and dot the top with the fresh berries.
Make the topping
- Use fingertips or a fork to combine the flour, sugar, and butter together until crumbly. Sprinkle topping evenly over the berries.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Loosen the outer ring and remove it. Allow the cake to cool completely before slicing and serving.
Notes
Keep it at room temperature for up to 2 hours. After that, wrap it up tightly in plastic wrap or aluminum foil, or pop it into an airtight container. You can refrigerate it for up to 3-4 days.