Triple Berry Sour Cream Crumb Cake

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Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.One of the first cakes I ever baked was a microwave coffee cake in my junior high home economics class. I remember going home that day and telling my mom all about it and making it again at home. It was like magic, it went in as batter and came out as cake. Thinking back, that coffee cake could not possibly have been very tasty, but it remains one of my earlier baking memories.

This crumb coffee cake is a recipe from one of my favorite stores, Williams-Sonoma. When I walk through their store I feel like I am in my happy place surrounded by All-Clad and Le Creuset as far as the eye can see. One of my favorite part of their website though, is their recipes section! I’ve made (and loved!) probably 50 or so recipes from their page. This recipe is one of those winners. Tender, tangy, with a crispy crumb topping. You may remember my other NY Crumb Coffee Cake or those delicious Banana Crumb Muffins I made earlier this week. What can I say? I am a creature of habit.

I normally don’t bake cakes as often as I’ve been posting but we were having a play-date for a friend who moved back to the midwest and I needed a delicious yet not too indulgent dessert to take with me. After some brainstorming with a couple of other friends, I decided on this recipe. It was a hit! The whole tray disappeared between about 10 of us.

Bonus points for this recipe? Super easy to make.

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 you make the cake batter.
To make the cake stir together all the dry ingredients: flour, brown 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 1/4 cup of flour. Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.Put the coated berries on the cake in an even layer. Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.
Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it. Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Let it cool completely in the pan on a wire cooling rack. Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.
Remove from pan, dust with powdered sugar. Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.

Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.
Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.
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Triple Berry Sour Cream Crumb Cake

Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping
Course Breakfast, Brunch &amp
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Author Dinner, then Dessert

Ingredients

  • For the crumb topping:
  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 lemon zested
  • 5 tbsp unsalted butter , melted and cooled until just barely warm
  • 1/2 cup sliced almonds
  • For the cake:
  • 2 2/3 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp . baking soda
  • 1/2 tsp . salt
  • 4 eggs and one yolk
  • 1 1/2 cup sour cream
  • 2 tsp . vanilla extract
  • 2 1/2 cups mixed fresh blueberries , strawberries and blackberries

Instructions

  1. Preheat an oven to 350°F. Butter and flour a 10-inch round cheesecake (springform) pan.
  2. To make the crumb topping, in a small bowl, stir together the flour, brown sugar and lemon zest.
  3. Add the melted butter and stir with a fork until the mixture is crumbly.
  4. Put in the freezer while you make the cake batter.
  5. To make the cake stir together all the dry ingredients: flour, brown sugar, baking powder, baking soda and salt.
  6. In medium sized bowl, whisk the eggs, sour cream and vanilla until smooth and well blended.
  7. Add the wet ingredients to the dry ingredients and combine with a whisk until completely combined.
  8. Pour the batter into the pan. Toss the berries with 1/4 cup of flour. Put the coated berries on the cake in an even layer.
  9. Take the crumb mixture out of the freezer and dot the top of the cake with pinches of it.
  10. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 55 minutes
  11. Let it cool completely in the pan on a wire cooling rack.
  12. Remove from pan, dust with powdered sugar.

Recipe Notes

Adapted from Williams Sonoma

Dinner then Dessert TIPS Don’t want to make this into a Triple Berry Cake? Substitute your favorite fruit! I’ve made it with a single berry, with peach and blueberry, with banana and mango, with red and green grapes and even with pear and fig. All delicious!Sweet & Tangy Triple Berry Sour Cream Crumb Cake with Slivered Almonds. A delicious summer treat with the ripest sweetest fruit. The cake is tangy from the sour cream, sweet from the berries and crispy from the topping.

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