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triple berry sour cream crumb cake

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://dinnerthendessert.com/triple-berry-sour-cream-crumb-cake/

yield 16 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For triple berry sour cream crumb cake

  • FOR THE CRUMB TOPPING:
  • 1 c
    all-purpose flour
  • 2/3 c
    brown sugar
  • 1
    lemon zested
  • 5 Tbsp
    unsalted butter, melted and cooled until just barely warm
  • 1/2 c
    sliced almonds
  • FOR THE CAKE:
  • 2 2/3 c
    all purpose flour
  • 1 1/2 c
    sugar
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 4
    eggs and one yolk
  • 1 1/2 c
    sour cream
  • 2 tsp
    vanilla extract
  • 2 1/2 c
    mixed fresh blueberries, strawberries and blackberries

How To Make triple berry sour cream crumb cake

  • 1
    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.
  • 2
    To make the cake stir together all the dry ingredients: flour, brown 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 ¼ cup of flour. Put the coated berries on the cake in an even layer.
  • 3
    Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it. 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.
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