Sponsored by Fruzo Foods
This crumbed cake layered with berries and cream cheese is just delicious, I served this for tea this weekend and it was an absolute treat. The crumb is moist and so balanced with the tart berries from Fruzo Foods, and don’t even get me started on the cream cheese and streusel layers.
Mixed Berry Crumb Cake
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup sour cream, room temperature
1 and 1/3 cups cake flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
125g Fruzo Mixed Berries, do not thaw
225g cream cheese, room temperature
1/3 cup Demerera sugar
1/2 cup cake flour
1 and 1/2 tsp cinnamon powder
3 Tablespoons cold butter
Preheat oven to 180C. Prepare a 22cm cake tin with baking paper and baking spray.
Beat the butter and 3/4 cup of the sugar (reserve the rest for the cream cheese) together until creamy. Add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream.
Add the flour, baking powder, bicarb, and salt. Mix until everything is combined. Fold in the mixed berries. Spread the thick batter into the prepared cake tin and set aside.
Beat the cream cheese and remaining 1/4 cup sugar together until creamy and combined. Spread over cake batter.
Optional: Streusel topping
Combine the brown sugar, cake flour, and cinnamon together in a medium bowl. Rub in the cold blocks of butter until the mixture resembles bread crumbs. Sprinkle over the cream cheese layer.
Bake for a total of 60 minutes, remove halfway through and cover with foil to prevent the crumb from burning.
Allow cake to cool for at least an hour before removing from the cake tin.
Perfect served on its own or drizzled with am icing glaze.