This is a really delicious treat for a quick morning bite, a snack in the middle of the day or a
"bake ahead and freeze" treat to stretch out the deliciousness over time! I have one piece left in my freezer that I am trying to forget I have..... Oh wait! I think I just finished it yesterday. :( Darn it all :(:( It clearly is not only good - it's irresistible!
If you have an abundance of berries, this is definitely something worth trying while the cherries are still in season and oh so good! And you could easily use more or less of whatever you have.and highlight your berry or cherry of choice! Enjoy!
Mixed Berry Buttermilk Crumb Cakeadapted from How Sweet It Is
1 1/4 c. white whole wheat flour
1/2 c. organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, softened
2 tsp. vanilla extract
1/4 c. buttermilk
1 large egg and 1 large egg yolk, beaten lightly
1 c. Bing cherries, pitted and halved
1/2 c. fresh blueberries
1/2 c. fresh chopped strawberries
2 Tbsp. flour
1/3 c. organic cane sugar
1/3 c. organic brown sugar (loosely packed)
1/4 tsp. salt
*1/2 c. (1 stick) butter, melted
1 3/4 c. white whole wheat flour
*Or use 1 stick salted butter and omit the 1/4 tsp. salt
Preheat the oven to 325 degrees. Line an 8" square pan with parchment paper and spray lightly (I like the coconut oil spray).
In a small bowl, mix the sugars, salt and melted butter until smooth. Whisk well. Stir in the flour with a spoon until it is all moist and the mixture looks crumbly. Set this mixture aside.
The crumb topping...
For the cake, mix the flour, sugar, soda and the salt in the bowl of an electric mixer and blend on low speed until combined. Add the butter, a tablespoon at a time, beating each until the mixture resembles coarse crumbs. With the mixer still running on low, add the vanilla extract, eggs, and buttermilk. Beat the batter on medium speed for 2 minutes - the mixture will be smooth, fluffy and thick!
In medium bowl, toss the cherries, blueberries and strawberries with 2 tablespoons of flour (so they don't sink to the bottom). With a spatula, gently fold the berries into the cake batter.
Look at all of those berries just waiting to be enjoyed!
Spread the batter into a greased square baking pan. Sprinkle the reserved crumb mixture evenly over the top of the batter. Bake the cake for 40-45 minutes, or until the center is set and firm. Let the cake cool in the pan for 30 minutes, then remove it and let it cool completely before cutting.
I wish you could smell how heavenly the aroma is fresh out of the oven...
This is delicious and freezes well. I wrapped leftover squares individually in plastic wrap and froze them and then thaw and /or reheat and taste fresh.
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