Nut-Free Berry Crumble Cake
Satisfy your sweet tooth with this delightful Nut-Free Berry Crumble Cake, a perfect balance of tender, buttery cake and vibrant, juicy berries, topped with a golden cinnamon-sugar crumble. This crowd-pleasing dessert is completely nut-free, making it ideal for those with allergies or dietary restrictions. Featuring fresh mixed berries and a simple homemade crumble, the recipe is quick to prepare—just 20 minutes of prep time followed by 45 minutes in the oven. The subtle warmth of cinnamon perfectly complements the tartness of blueberries, raspberries, and strawberries, creating a comforting dessert or snack that's versatile enough for any occasion. Serve it as a standalone treat or elevate it further with a dollop of whipped cream or vanilla ice cream. Easy-to-follow instructions make this recipe a beginner-friendly option for those craving a classic crumble cake.
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Recipe Information
Ingredients
- 275 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 180 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 120 milliliters milk
- 400 grams fresh mixed berries (blueberries, raspberries, strawberries)
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
In a large bowl, mix together 225 grams of the flour, granulated sugar, baking powder, and salt.
Add the melted butter, vanilla extract, eggs, and milk to the dry ingredients and beat until you have a smooth batter.
Pour the batter into the prepared cake pan, spreading it evenly.
In a separate bowl, toss the mixed berries with a tablespoon of the remaining flour to coat them slightly. This helps to prevent them from sinking.
Spread the berries evenly over the batter in the cake pan.
To make the crumble topping, combine the remaining 50 grams of flour with the light brown sugar and ground cinnamon in a small bowl. Mix to combine.
Sprinkle the crumble mixture evenly over the berries.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the cake on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 529.5 g | 193% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 296.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 408 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1359 mg | 29% | |
*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.
