Ingredients
Crumble:
¾ cups brown sugar
½ cup all-purpose flour
¼ tsp. salt
¾ cups almonds, pecans or walnuts, rough chopped
3T unsalted butter, room temperature
Cake:
½ tsp. salt
½ tsp. baking soda
2 tsp. baking powder
2½ cups cake flour
1½ stick unsalted butter, room temperature
1½ cups granulated sugar
3 eggs
2 tsp. vanilla
1¼ cup unflavored Greek yogurt
3 cups berries (strawberries, blackberries blue berries or raspberries),
fresh washed and hulled or frozen thawed
1. Preheat oven to 350° F.
2. Crumble: using your fingers or a spoon and in a small bowl, mix the brown sugar, all-purpose flour, salt, nuts and butter until it comes together into a crumbly mixture.
3. Cake: in another small bowl, sift the, salt, baking powder, baking soda and cake flour. Set aside.
4. In a bowl of your mixer, with the paddle over medium-high speed, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Scrape the side of the bowl.
5. Lower the mixer speed to medium and add the eggs one at a time. Scrape the sides of the bowl after each egg.
6. Add in the vanilla and yogurt and mix until incorporated.
7. Slowly add the flour mixture mix until combined. Batter will be very dense.
8. Spoon half the batter into a 9x13-inch baking pan and spread it out evenly.
9. Sprinkle the berries all over the batter.
10. Then, sprinkle half the crumble over the berries
11. Then top with remaining batter, carefully spreading the batter over the berries to cover it. Top with remaining crumble topping.
12. Bake at 350° F for 45-50 minutes, or until golden brown.
13. Cool the cake for 20 minutes. Cut into squares and serve warm or room temperature.
TIPS & TRICKS
• I prefer to use frozen berries when fresh berries aren’t in season or don’t look that good.
• You can also prepare this cake in an angel food pan for a totally different look. Follow the above instruction, except increase the baking time to 50-55 minutes.