My Mixed Berry Streusel Cake is a tender and crumbly cake made with fresh raspberries and blackberries topped with a crumbly streusel topping. Streuselkuchen is a German specialty and also well-known in Switzerland.
The streusel is very simple and easy to make. Simply mix the almond flour with sugar, cinnamon and a dash of salt. Add the melted butter and mix with a fork until you have small clumps.
Add as many fruits as you like to the batter and crumble the streusel topping over the fruits.
Mixed Berry Streusel Cake
My Mixed Berry Streusel Cake is a tender and crumbly cake made with fresh raspberries and blackberries topped with a crumbly streusel topping.
Servings: 9
Ingredients
- For the streusel topping
- 100 g almond meal
- 50 g granulated sugar
- 40 g unsalted butter melted and then cooled down
- 1/2 teaspoon cinnamon
- For the cake
- 125 g unsalted butter soft
- 100 g granulated sugar
- dash of salt
- 2 eggs
- 1 teaspoon vanilla
- 1 Lemon - zest of 1/2 lemon
- 100 ml milk
- 200 g all purpose flour
- 1 teaspoon baking powder
- 350 g fresh berries such 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.
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