Almond Berry Crumb Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 large egg
- 3/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1 teaspoon milk
- 1 cup all purpose flour
- 1/4 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 1/2 cup sliced almonds
- 1/2 cup powdered sugar sifted
- 1/8 teaspoon kosher salt
- 1/3 cup plus 3 tablespoonsâ whole wheat pastry flour*â (or s
- 6 tablespoons unsalted butter at room temperature and cut into rough pieces
- 1/4 cup unsalted butter softened to room temperature
- 1 teaspoonâ pure almond extract
- 1 cupâ whole wheat pastry flour*â (or substitute all p
- 2 1/2 teaspoons baking powder (i recommend aluminum free)
- 3/4 cupâ almond breeze unsweetened original almondmilk
- 2 cups mixed berries of choice fresh or frozen (i used 1 1/4 cupsâ fresh blueberries and 3/4 cup fresh raspberries—if using frozen, do not thaw first)
- 1/8 teaspoon pure almond extract
- Carbohydrate 10.8527093841967 g
- Cholesterol 54.3208333418516 mg
- Fat 16.4500071064122 g
- Fiber 0.864035848967666 g
- Protein 3.02718882712952 g
- Saturated Fat 8.86973020076649 g
- Serving Size 1 1 Serving (54g)
- Sodium 113.010672546511 mg
- Sugar 9.98867353522908 g
- Trans Fat 1.39030585150861 g
- Calories 200 calories
Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9-inch springform pan with non-stack spray and set aside. Make the crumb topping: In a medium bowl, stir together granulated sugar, whole wheat pastry flour, cinnamon, and salt. Scatter the butter pieces over the top, then with a fork, pastry blender, or your fingers, work the butter into the dry ingredients until moist crumbs form. Stir in the sliced almonds until evenly distributed and set aside. Make the berry coffee cake: In a stand mixer fitted with the paddle attachment or a large mixing bowl, beat together the sugar and butter until light in color and fluffy, about 3 minutes. Beat in the almond extract until incorporated. In a medium bowl, stir together the whole wheat pastry flour, all purpose flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and egg. Add one third of the dry ingredients to the butter mixture, mix on low speed just until combined, then add half of the wet ingredients and mix gently to combine again. Continue alternating the dry ingredients and wet ingredients as follows, mixing between each addition: the second third of the dry, the remaining wet, then the final third of the dry ingredients. By hand, gently fold in the berries, stirring just until barely blended. Spread the cake batter into the prepared pan and smooth the top (an offset spatula is a great way to ensure the top is even), then sprinkle the crumb topping mixture evenly over the top. Bake the cake for 40-50 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool for 10 minutes in the pan. Gently run abutter knife around the edge of the cake to loosen it, then remove the sides of the pan. While the cake cools, prepare the glaze: Whisk together the powdered sugar, vanilla extract, almond extract, and milk until smooth. Add more milk/powdered sugar to reach a thicker or thinner consistency as desired. Drizzle the glaze over the top of the cake. Serve warm or at room temperature.
