Berry Crisp Cake Recipe

Name: Berry Crisp Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 16
Ingredients: 1/2 cup (about 3 1/2 ounces) packed light brown sugar; 1/3 cup (about 1 2/3 ounces) all-purpose flour; 6 tablespoons unsalted butter, chilled and cut into small pieces; 2/3 cup rolled oats; 1/2 cup sliced toasted almonds; 1/8 teaspoon salt; Baking spray; 2 1/2 cups (about 12 1/2 ounces) all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 3/4 cup sweet white wine, such as riesling or moscato; 1/2 cup mascarpone cheese; 2 teaspoons pure vanilla extract; 1 3/4 cups (about 12 1/4 ounces) granulated sugar; 2 sticks (8 ounces) unsalted butter, at room temperature; 2 teaspoons finely grated lemon zest; 3 large eggs, at room temperature; 20 ounces fresh mixed berries, such as blackberries and raspberries; 2 tablespoons granulated sugar; 1 tablespoon lemon juice; 1/8 teaspoon salt

Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning.

Berry Crisp Cake Recipe

Prep 20 mins

Cook 45 mins

Active 30 mins

Cooling Time 60 mins

Total 2 hrs 5 mins

Serves 12 to 16 servings

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For the Crisp Topping:

1/2 cup (about 3 1/2 ounces) packed light brown sugar
1/3 cup (about 1 2/3 ounces) all-purpose flour
6 tablespoons unsalted butter, chilled and cut into small pieces
2/3 cup rolled oats
1/2 cup sliced toasted almonds
1/8 teaspoon salt

For the Cake:

Baking spray
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup sweet white wine, such as riesling or moscato
1/2 cup mascarpone cheese
2 teaspoons pure vanilla extract
1 3/4 cups (about 12 1/4 ounces) granulated sugar
2 sticks (8 ounces) unsalted butter, at room temperature
2 teaspoons finely grated lemon zest
3 large eggs, at room temperature

For the Fruit Layer:

20 ounces fresh mixed berries, such as blackberries and raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/8 teaspoon salt

For the Crisp Topping: In medium bowl, combine brown sugar and flour. Add butter, and with fingertips, rub together and toss until mixture resembles coarse meal. Stir in oats, almonds, and salt. Refrigerate until needed.
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat 13- by 9-inch baking pan with baking spray.
In medium bowl, whisk together flour, baking powder, baking soda, and salt. In small bowl, whisk together wine, mascarpone, and vanilla until blended.
Beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with wine mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Scrape batter into prepared pan.
For the Fruit Layer and Assembly: In large bowl, toss together berries, sugar, lemon juice and salt. Distribute berry mixture in even layer on top of cake batter. Sprinkle berries with reserved crisp topping.
Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool to room temperature, about 1 hour.

Special equipment

Electric mixer or stand mixer, 13- by 9-inch baking dish

This Recipe Appears In

Let Them Eat: Berry Crisp Cake

Cakes

Nutrition Facts (per serving)
466	Calories
25g	Fat
54g	Carbs
6g	Protein

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	466
% Daily Value*
Total Fat 25g	33%
Saturated Fat 14g	71%
Cholesterol 96mg	32%
Sodium 476mg	21%
Total Carbohydrate 54g	20%
Dietary Fiber 3g	10%
Total Sugars 32g
Protein 6g
Vitamin C 11mg	54%
Calcium 81mg	6%
Iron 2mg	10%
Potassium 152mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.