Moist Berry Crumb Cake Recipe Easy and Delicious

Moist Berry Crumb Cake Recipe

Ingredients

For the Berry Cake:

• 1/4 cup vegetable oil

• 3 large eggs, room temperature

• 1 cup granulated sugar

• 2 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1 tablespoon lemon zest (from 1 large lemon)

• 1 teaspoon vanilla extract

• 1/3 cup seltzer water or club soda

• 10 oz mixed berries (about 2 cups)

For the Crumb Topping:

• 3/4 cup all-purpose flour

• 1/4 cup granulated sugar

• 4 tablespoons unsalted butter, softened

• 1/4 teaspoon sea salt

Directions

1. Prepare the Oven and Pan:

   • Preheat the oven to 350˚F (175˚C). Line the bottom of a springform pan with parchment paper and lightly grease the sides with non-stick cooking spray.

2. Make the Cake Batter:

   • In a large mixing bowl, beat the eggs and sugar with an electric hand mixer or stand mixer on high speed for about 5 minutes until thick and pale. Stir in the vegetable oil.

   • In a separate bowl, whisk together the flour and baking powder.

   • Add half of the flour mixture to the egg mixture, mixing on low speed just until combined.

   • Stir in the lemon zest and vanilla extract.

   • Add the seltzer water or club soda, mixing until incorporated.

   • Add the remaining flour mixture and mix until smooth.

   • Pour the batter into the prepared pan and spread it evenly. Arrange the mixed berries over the top.

3. Make the Crumb Topping:

   • In a medium bowl, combine the flour, sugar, and sea salt for the topping. Add the softened butter and rub it into the flour mixture with your fingertips until large crumbs form.

4. Assemble and Bake:

   • Sprinkle the crumb topping evenly over the berry-topped batter.

   • Bake in the preheated oven for about 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

   • Be careful not to over-bake to avoid drying out the cake.

5. Cool and Serve:

   • Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

   • Serve with a dusting of powdered sugar or a dollop of whipped cream if desired.

Additional Notes for Moist Berry Crumb Cake

• Berry Options: You can use a mix of berries such as blueberries, raspberries, strawberries, or blackberries. Fresh or frozen berries work well. If using frozen, do not thaw them to prevent extra moisture in the cake.

• Pan Choice: A springform pan is ideal for easy removal, but a standard 9-inch round or square pan will also work. Adjust baking times slightly if using different pan sizes.

• Texture Tips: For a fluffier crumb topping, mix the butter with the flour and sugar until large crumbs form. Adding a bit of oatmeal to the topping can enhance the texture.

• Flavor Enhancements: Add a pinch of cinnamon or nutmeg to the batter or crumb topping for a warm, spicy note. Lemon zest in the batter brightens the flavor and complements the berries.

• Serving Suggestions: This cake is delicious on its own, but you can elevate it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. It also pairs nicely with a fresh berry compote.

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze (without the crumb topping) for up to 2 months. Thaw overnight in the refrigerator.

• Avoid Overmixing: When combining wet and dry ingredients, mix just until the flour is incorporated to keep the cake light and tender.

• Nutritional Information: For those mindful of their diet, each serving contains approximately 350 calories, with 15g of fat, 50g of carbohydrates, and 5g of protein.

• Customization: Feel free to experiment with different fruit combinations or add nuts to the batter for a bit of crunch.

• Adjusting Sweetness: If you prefer a less sweet cake, you can reduce the sugar in both the batter and the crumb topping.