Nut-Free Berry Crumb Cake

Discover the ultimate Nut-Free Berry Crumb Cake, a delightful twist on a classic dessert that's perfect for anyone seeking a nut-free treat without sacrificing indulgent flavor! This moist and fluffy cake highlights a medley of fresh berries—think juicy blueberries, sweet raspberries, and vibrant strawberries—wrapped in a tender vanilla-infused batter. Topped with a buttery cinnamon-spiced crumb that bakes to golden perfection, this cake achieves the ideal balance between fruity sweetness and crumbly richness. Ready in just over an hour with simple pantry staples, this crowd-pleasing dessert is perfect for brunches, teatime, or as an after-dinner indulgence. Whether served warm with a dollop of whipped cream or enjoyed at room temperature with a cup of coffee, this nut-free masterpiece is a must-try for berry lovers and crumb cake enthusiasts alike!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2

In a large mixing bowl, cream 113 grams of unsalted butter and 150 grams of granulated sugar together until light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.

Step 4

In another bowl, whisk together 250 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.

Step 5

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.

Step 6

Gently fold in 250 grams of mixed fresh berries, ensuring they are evenly distributed.

Step 7

Pour the batter into the prepared cake pan and smooth the top.

Step 8

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.

Step 9

Cut in 75 grams of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 10

Sprinkle the crumb topping evenly over the cake batter.

Step 11

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 13

Serve the cake warm or at room temperature. Enjoy your Nut-Free Berry Crumb Cake with a cup of tea or coffee.

Nutrition Facts

Serving size	1280.8 grams (1280.8g)

Amount per serving	% Daily Value*
Calories	3976

Total Fat 176.60g	226%
Saturated Fat 101.50g	508%
Polyunsaturated Fat 0.10g
Cholesterol 798mg	266%
Sodium 2321mg	101%
Total Carbohydrate 566.70g	206%
Dietary Fiber 19.90g	71%
Total Sugars 281.60g
Protein 55.40g	111%

Vitamin D 172IU	860%
Calcium 442mg	34%
Iron 16mg	90%
Potassium 1217mg	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.

Source of Calories

Fat: 39.0%

Protein: 5.4%

Carbs: 55.6%