Triple Berry Sour Cream Crumb Cake Recipe

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 making the cake batter.

To make the cake, stir together all the dry ingredients: flour, 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.

Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.

Sprinkle sliced almonds over the top.

Bake for about 55 minutes, until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.

Let it cool completely in the pan on a wire cooling rack.

Remove from pan, dust with powdered sugar.