Warm Mixed Berry Crumb Cake

Food Blog 183

Have you ever had one of those desserts that are so addicting that you could finish off the whole darn thing if no one was standing around to judge you? Every time I make this cake my fiance, Collin polishes the entire thing off within the first night.  It has never made it to see a second day hahaha.

I found this wonderful recipe on Food and Wine and just fell in love with it.  It is so delectable and would be perfect for the upcoming Holidays.  This week I will be featuring Thanksgiving food since it is right around the corner!  I am having my annual feast this weekend with friends and family so there will be a lot of good stuff posted this week :) Be sure to stay posted!

Food Blog 109

Ingredients for Berry Filling:

  • 3 pounds strawberries, hulled and halved (8 cups) **I used 2 pounds strawberries, 1 pint of blueberries (Thanks Kristan ^_^)
  • 1/2 cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water

Preheat the oven to 350F.

In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch mixture and allow the berries to stand for 30 minutes, until the juices of the berries have been drawn out a bit.   Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish and set on a sturdy baking sheet to catch any overflowing cake batter or crumbles.  Meanwhile make the crumble topping.

In the original recipe, it asks to add fresh vanilla bean.  They are quite pricey so I decided to leave them out, you can always use a teaspoon of vanilla extract instead.


Ingredients for Crumb Topping:

  • 1/2 cup lightly packed light brown sugar
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • Pinch of salt
  • 4 tablespoons unsalted butter, cubed and chilled


Mix all of the ingredients in a medium bowl.  Using your fingers, break the butter and form the mixture into a coarse clumps or “crumbles”.

Ingredients for Cake:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cups buttermilk


Mix the flour, baking powder and salt thoroughly in a medium bowl.   In a  beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.  If you do not have buttermilk, you can use yogurt as a substitute!


Spread the batter over the fruit filling to the edges of the baking dish.  Sprinkle generously with the crumb topping and bake in the center of the oven for 1 hour and 15 minutes.  The fruit filling will be bubbling, the crumb topping should be golden and test the doneness by sticking a toothpick into the center of the cake.  If it comes out clean it is done! Allow the cake to cool on a cooling rack.  You can serve it warm with a scoop of ice cream or eat it plain.

Food Blog 182

This dessert is an absolute delight — it has a delicious crunchy topping with a moist crumble cake hidden underneath.  After breaking into the crust, the rich fragrance of the mixed berries rushes to your nose.  In every bite you get the warm berry filling with the gooey yellow cake with the nice buttery crunch at the end.

Food Blog 181

You honestly can’t stop eating it, my fiance is living proof.  He walked up to the empty cake pan last night and looked upon it with sad eyes and said to me ” Why is there never any leftovers for this cake?” — that’s because you eat it all Collin :) .


  1. Casie
    Posted 16 Nov ’09 at 3:55 pm | Permalink

    hahahah thats a great one. Ill bet you i could eat it all myself :) JOY thanksgiving, we need to hang out. dont forget. :) YOUR BLOG IS AMAZING. i want to cook all of them but I’m seriously not that talented. miss u!!!

    • Posted 16 Nov ’09 at 4:13 pm | Permalink

      Hahaha Casie I love you!! You are definitely talented enough to make this cake, no excuses :) We will for sure hang out, I’ll be coming in on Wednesday :)

  2. Posted 16 Nov ’09 at 5:44 pm | Permalink

    Wait, how come there are blueberries in the pictures but not in the recipe?

    God this looks f-ing amazing. Another one bookmarked.

    • Posted 16 Nov ’09 at 6:03 pm | Permalink

      Thank you for catching that Kristan! On the food and wine they used all strawberries but I used a mixture and forgot to put it on the recipe hahaha -_-. I hope you like this as much as I do :)

  3. Leslie
    Posted 16 Nov ’09 at 6:11 pm | Permalink

    Hi Joy! I like the layout and the pictures, and your descriptions make everything sound so do-able. Can you start adding estimated time frames for your recipes? So far, I’m curious how long this one took and the pears with the candied almonds.

    • Posted 16 Nov ’09 at 11:34 pm | Permalink

      Leslie — I absolutely will, what a helpful suggestion — thank you for that! For the crumb cake it took a total of 2 hours and 30 minutes, 30 minutes of prep and an hour and a half of baking and setting time. For the pears with the candied almonds it took an hour and a half, 30 minutes of prep and an hour of baking and setting time. I will add time and prep from now on thanks for your kind words and suggestion! :)

  4. Posted 16 Nov ’09 at 8:00 pm | Permalink

    My answer to your first question is YES. Sometimes it’s just hard to resist a really good dessert. I absolutely love berries but we only have fresh strawberries. But it’s still worth at try. :)

  5. Posted 16 Nov ’09 at 8:49 pm | Permalink

    oh yum
    i really shouldn’t of checked your site out before lunchtime hehe

  6. Posted 16 Nov ’09 at 10:23 pm | Permalink

    Looks great. It would be perfect warm with ice cream! And I love the spoon with the windmill. I love anything windmill related considering I have a red windmill tattoo (due to a Moulin Rouge obsession at 18!)

    • Posted 16 Nov ’09 at 11:35 pm | Permalink

      Thank you Natalie! I am so excited to meet a fellow Dallas foodie :) I really love Moulin Rouge too, I actually dressed up as that theme for halloween this year!

  7. Posted 17 Nov ’09 at 7:03 am | Permalink

    Of course when there’s good food I would indulge, oblivious to my surrounding, even if people around me stare and drool….LOL. This is one that I would go for…so full of wholesome goodness. Thanks for sharing.

    • Posted 17 Nov ’09 at 11:11 am | Permalink

      Thanks Mary Moh!! hahaha i completely agree, if there’s good food I usually indulge too, actually change that to always haha. I’ll coyly go back for seconds and thirds until the food is all gone…

  8. Posted 17 Nov ’09 at 10:31 am | Permalink

    Wow, looks intense. Great pics and thanks for the recipe review.

    • Posted 17 Nov ’09 at 10:53 am | Permalink

      brad i love your lingo, probably because it’s similar to mine haha. I often say ” bring on the intensity”. Verry niice! Thanks for the kind words!!

  9. Posted 19 Nov ’09 at 8:32 am | Permalink

    I love it! It’s a crumble, but with cake as well! Why didn’t I think of that?

    • Posted 19 Nov ’09 at 9:26 am | Permalink

      hahaha I was pretty amazed when I first made it too — CAAAAAAKE….with heavenly crumble? Even if it goes straight to my thighs, every bite was totally worth it :)

  10. Posted 20 Nov ’09 at 1:18 am | Permalink

    Good food like this who can ever resist! I’ll dive straight away into it just after “May I =)???” haha…..

    • Posted 20 Nov ’09 at 10:44 am | Permalink

      Hahahaha!! You are so funny kristy :) That is exactly what my fiance does, face first into the cake and he doesnt reappear til its gone haha

One Trackback

  1. [...] is music to my ears.  And of course what better way to end a feast of epic proportions than with a Fresh Mixed Berry Crumble Cake?  For those of you who have yet to try the recipe, I highly encourage you to try it, it is BEST [...]

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>