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Berry Crisp Cake
[photographs: Maria Del Mar Sacasa]
Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Berry Crisp Cake
About This Recipe
| Yield: | serves 12 to 16 |
| Active time: | 30 minutes |
| Total time: | 2 hours 15 minutes |
| Special equipment: | Electric mixer or stand mixer, 13- by 9-inch baking dish |
| This recipe appears in: | Let Them Eat: Berry Crisp Cake |
Ingredients
- For the Crisp Topping:
- 1/2 cup (about 3 1/2 ounces) packed light brown sugar
- 1/3 cup (about 1 2/3 ounces) all-purpose flour
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 2/3 cup rolled oats
- 1/2 cup sliced toasted almonds
- 1/8 teaspoon salt
- For the Cake:
- Baking spray
- 2 1/2 cups (about 12 1/2 ounces) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup sweet white wine, such as riesling or moscato
- 1/2 cup mascarpone cheese
- 2 teaspoons pure vanilla extract
- 1 3/4 cups (about 12 1/4 ounces) granulated sugar
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 2 teaspoons finely grated lemon zest
- 3 large eggs, at room temperature
- For the Fruit Layer:
- 20 ounces fresh mixed berries, such as blackberries and raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
Procedures
-
1
For the Crisp Topping: In medium bowl, combine brown sugar and flour. Add butter, and with fingertips, rub together and toss until mixture resembles coarse meal. Stir in oats, almonds, and salt. Refrigerate until needed.
-
2
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat 13- by 9-inch baking pan with baking spray.
-
3
In medium bowl, whisk together flour, baking powder, baking soda, and salt. In small bowl, whisk together wine, mascarpone, and vanilla until blended.
-
4
Beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with wine mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Scrape batter into prepared pan.
-
5
For the Fruit Layer and Assembly: In large bowl, toss together berries, sugar, lemon juice and salt. Distribute berry mixture in even layer on top of cake batter. Sprinkle berries with reserved crisp topping.
-
6
Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool to room temperature, about 1 hour.
