Nut-Free Berry Crumb Cake
Indulge in the comforting delight of Nut-Free Berry Crumb Cake, a perfect dessert or snack option that brings together the sweetness of mixed fresh berries and the rich, buttery allure of a crumb topping—all without the use of nuts. This easy-to-make recipe features a moist and tender vanilla-infused cake base, beautifully speckled with juicy blueberries, raspberries, and strawberries. Topped with a spiced cinnamon-brown sugar crumble, every bite offers a perfect balance of fruity freshness and irresistible crunch. Ideal for those with nut allergies and those who enjoy simpler, crowd-pleasing baked goods, this cake comes together in just over an hour, making it a fantastic choice for brunches, tea parties, or casual indulgence. Serve it warm or at room temperature with a steaming cup of coffee or tea for a truly satisfying treat!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk
- 250 grams mixed fresh berries (e.g., blueberries, raspberries, strawberries)
- 100 grams light brown sugar
- 1 teaspoon ground cinnamon
- 75 grams unsalted butter (for crumb topping)
- 100 grams all-purpose flour (for crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream 113 grams of unsalted butter and 150 grams of granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
In another bowl, whisk together 250 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
Gradually add the flour mixture to the wet ingredients, alternating with 120 milliliters of whole milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in 250 grams of mixed fresh berries, ensuring they are evenly distributed.
Pour the batter into the prepared cake pan and smooth the top.
To make the crumb topping, combine 100 grams of all-purpose flour, 100 grams of light brown sugar, and 1 teaspoon of ground cinnamon in a small bowl.
Cut in 75 grams of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the cake warm or at room temperature. Enjoy your Nut-Free Berry Crumb Cake with a cup of tea or coffee.
Nutrition Facts
Calories |
3976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 2321 mg | 101% | |
| Total Carbohydrate | 566.7 g | 206% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 281.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 442 mg | 34% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
