
How To Make Triple Berry Sour Cream Crumb Cake
This summery crumb cake has a medley of flavors. The sour cream adds tanginess, the berries impart sweetness, and the topping is both sweet & crispy.
Serves:
Ingredients
For Crumb Topping:
- 1cupall-purpose flour
- â…”cupbrown sugar
- 1lemon zested
- 5tbspunsalted butter,melted and cooled until just barely warm
- ½cupalmonds,sliced
For Cake:
- 2â…”cupsall-purpose flour
- 1½cupsugar
- 1tbspbaking powder
- ½tspbaking soda
- ½tspsalt
- 4eggs,and 1 yolk
- 1½cupsour cream
- 2tspvanilla extract
- 2½cupsmixed fresh berries,(blueberries, strawberries and blackberries)
Instructions
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Preheat an oven to 350 F. Butter and flour a 10-inch round cheesecake (springform) pan.
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To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest.
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Add the melted butter and stir with a fork until the mixture is crumbly.
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Put in the freezer while making the cake batter.
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To make the cake, stir together all the dry ingredients: flour, sugar, baking powder, baking soda and salt.
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In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended.
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Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
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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.
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Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
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Sprinkle sliced almonds over the top.
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Bake for about 55 minutes, until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean.
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Let it cool completely in the pan on a wire cooling rack.
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Remove from pan, dust with powdered sugar.
Nutrition
- Calories:Â 330.66kcal
- Fat:Â 11.48g
- Saturated Fat:Â 5.32g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 3.87g
- Polyunsaturated Fat:Â 1.23g
- Carbohydrates:Â 52.16g
- Fiber:Â 1.99g
- Sugar:Â 27.97g
- Protein:Â 5.96g
- Cholesterol:Â 60.74mg
- Sodium:Â 208.81mg
- Calcium:Â 118.27mg
- Potassium:Â 141.76mg
- Iron:Â 1.96mg
- Vitamin A: 86.23µg
- Vitamin C:Â 4.36mg
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