My Mixed Berry Streusel Cake is a tender and crumbly cake made with fresh raspberries and blackberries topped with a crumbly streusel topping.
Prep Time30 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: Swiss/German
Servings: 9
Author: Fabio
Ingredients
For the streusel topping
100galmond meal
50ggranulated sugar
40gunsalted buttermelted and then cooled down
1/2teaspooncinnamon
For the cake
125gunsalted buttersoft
100ggranulated sugar
dash of salt
2eggs
1teaspoonvanilla
1Lemon - zest of 1/2 lemon
100mlmilk
200gall purpose flour
1teaspoonbaking powder
350gfresh berriessuch as raspberries, blackberries, blueberries
Instructions
Preheat oven to 390°F with rack in middle. Line bottom of a 8-inch square baking pan with parchment paper, butter sides of pan
For streusel topping:
Stir together almond meal, sugar and cinnamon in a small bowl. Add melted butter, combine everything with a fork until mixture forms small clumps. Set aside.
For the cake:
Whisk together flour, baking powder and salt in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg one at a time and beat until well blended.
Mix in flour mixture with a wooden spoon until just combined.
Spoon batter into pan, smoothing top.
Add the berries on top and lightly press them into the batter.
Crumble the streusel topping evenly over batter.
Bake for about 35 minutes or until a wooden pick inserted into center comes out clean.
Cool in pan for 10 minutes. Cut into 9 even pieces and let them cool completely on rack.
Notes
Store cake well wrapped in plastic wrap, at room temperature for one day.