Summer Berry Crumb Cake
Somewhere between a fruit buckle and a traditional crumb-topped coffee cake sits this simple summer number. The sweet tart berries and brown sugar crumbs sink slowly into the buttery cake as it bakes. The cast iron Baker’s Skillet is great for achieving a golden exterior (that toasted edge is my favorite) and tender interior crumb on cakes and other baked goods but it’s just as handy for regular stovetop tricks.
Prep Time35 minutes (includes crumb cooling time)
Cook Time1 hour
Cook it With Our
- ½ cup all-purpose flour
- ½ cup dark brown sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted and cooled, plus more for the cake pan
- 1 stick unsalted butter, room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup plus 1 tablespoon all-purpose flour
- ½ cup whole milk
- 2 cups fresh or frozen raspberries, blueberries, blackberries, or a combination
- Powdered sugar (optional) for serving
- Make the crumbs: Using a fork, mix the flour, brown sugar and salt in a medium bowl. Add melted butter and stir until evenly combined. Crumble onto a plate and refrigerate until firm, about 30 minutes.
- Make the cake: Preheat the oven to 350 degrees F. Brush a 10.25 Inch Baker’s Skillet or classic cast iron skillet with butter. Using an electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, 4 minutes. Add eggs, one at a time, and beat to combine, scraping down the sides of bowl as needed. Stir in baking powder, salt, and 1 cup of the flour together in a medium bowl. Add half the flour mixture to the butter mixture and beat to combine. Beat in the milk, followed by the remaining flour.
- Toss the berries with the remaining 1 tablespoon of flour and fold into the batter.
- Spread the batter in the prepared pan and top with the crumbs. Bake until golden, risen, and a toothpick inserted in the center of the cake comes out clean, 55-60 minutes. Dust with powdered sugar if desired. Serve warm, straight from the pan or let cool completely. If you have leftovers, remove the cake from the pan and store in a covered container. It will keep at room temperature for about 4 days.