Berry Crumb Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 453.59 g box poundcake mix
- 2 large eggs
- 118.29 ml milk
- 118.29 ml sour cream
- 3.69 ml cinnamon
- 473.18 ml berries
- 29.58 ml chopped crystallized ginger, chopped
- 4.92 ml freshly grated orange zest
-
CRUMB TOPPING
- 473.18 ml flour
- 157.80 ml packed dark brown sugar
- 4.92 ml ground cinnamon
- 177.44 ml butter, melted
- 29.58 ml confectioners' sugar
directions
- Preheat oven to 350°.
- Line 9-inch square pan with enough aluminum foil to over hang all sides by 2-inches.
- Spray with cooking spray.
- At low speed beat poundcake mix, eggs, milk, sour cream and cinnamon until blended.
- Increase speed to medium; beat until batter is light and fluffy about 3 minutes.
- Fold in berries, ginger and orange zest.
- Spread batter in pan.
- Bake for 20 minutes.
- TOPPING: Combine flour, brown sugar and cinnamon.
- Stir in butter.
- Squeeze mixture together to form crumbs.
- Sprinkle evenly onto hotcake.
- Return cake to oven for 30 minutes or until toothpick inserted into center comes out clean and cake is golden brown.
- Cool in pan on wire rack for 10 minutes.
- Using foil to lift cake from pan.
- Cool completely.
- Sprinkle with confectioners sugar.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania