Lemon-Berry Crumb Cake

Are you in search mode for an impressive Easter dessert?  Perhaps for something you’ve never served before, but is the pure essence of spring?  I’ve got you covered with this lemon-berry crumb cake!  A tender lemon-scented cake with a layer of fruit jam of your choice in the middle, and topped with excessive amounts of crumb topping and wait, there’s more…a sugary glaze that makes this even more beautiful. This is a super portable, make-ahead dessert, easy for transporting to parties, friends in need of a sweet homemade pick-me-up, or Easter brunch!  It’s a single layer cake that magically looks even fancier because of that bright jam layer.  I used raspberry jam, but any fruit flavor would be just as good.  I would not suggest using anything with big chunks of fruit because they will sink to the bottom of the cake (I learned this from experience).  My favorite all-around multi-purpose jam is Bonne Maman because it’s consistent and delicious and they have every flavor under the sun! The batter starts with beating sugar and lemon zest together to really infuse the citrus flavor into the batter.  Creaming together the butter and sugar gives you a light, finely textured batter.  Mix in eggs, buttermilk, vanilla and Fiori di Sicilia, my favorite extract.  Fold in the dry ingredients and spread half the batter in a cake pan.  A thick layer of fruit jam (of your choice) goes in between that and the remaining batter, which is spread over top.  Handfuls of lemon-flavored shortbread crumbs go over top to fully encase the cake batter.  Bake until golden and drizzle with a creamy glaze! Let’s be real, though.  I know we’re all just here for that buttery crumb topping.  Thankfully this recipe delivers and gives you a very generous amount…be sure to use every last bit!  Even when you feel like the cake cannot possibly take anymore, don’t give up.  You’ll be rewarded with a big slice of the most delicious spring/summer cake!

Lemon-Berry Crumb Cake with Cream Glaze

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• Author: Amanda
• Yield: 6 to 8 servings 1x

Description

A tender, lemon-scented cake with a hidden fruit jam layer, lemon crumb topping and creamy glaze is the perfect addition to any party, to give to a friend in need of a homemade sweet pick-me-up, or for Easter brunch!

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Ingredients

Scale 1x2x3x

CRUMB TOPPING:

• 1/4 cup (55 g) butter, melted
• Zest of 1/2 lemon plus 1 tablespoon lemon juice
• 1/3 cup (66 g) granulated sugar
• Pinch of salt
• Scant 1 cup (115 g) all-purpose flour

CAKE:

• 1–1/2 cups plus 2 tablespoons (195 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• Zest of 1 lemon
• 3/4 cup (150 g) granulated sugar
• 1 stick (113 g) butter, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon Fiori di Sicilia, optional
• 1/2 cup buttermilk
• 1/2 cup smooth berry preserves of your choice (raspberry, blueberry, blackberry or strawberry)*, thinned with a splash of lemon juice or corresponding flavored liqueur

GLAZE:

• 1 cup (113 g) confectioners’ sugar
• 2 tablespoons heavy cream
• 1 tablespoon crème fraiche or sour cream
• 1/4 teaspoon vanilla extract

*Do not use chunky preserves as the fruit will sink to the bottom of the cake and make it soggy.

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Instructions

1. Preheat the oven to 350°.  Spray a 9-inch cake pan with nonstick spray and set aside.
2. To make the crumb topping: Combine the butter and lemon juice, stirring to mix.  Add the sugar and salt, stirring again to combine.  Add the flour, tossing until big clumps form.  You can use your fingers if needed to incorporate the flour into the rest of the ingredients.  Transfer to the fridge to keep chilled.
3. For the cake: In a medium mixing bowl, combine the flour, baking powder, baking soda and salt, tossing to combine.
4. Add the sugar and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium-high speed until the zest is well-incorporated and very fragrant.  Add the butter and cream together on medium speed until smooth and fluffy, about 2 minutes.  Add the eggs, vanilla, and Fiori di Sicilia (if using) and beat on medium speed to combine.  Scrape down the sides of the bowl.  On low speed, add half of the flour mixture, stirring just to combine.  Add the buttermilk and incorporate on low speed until combined.  Add the remaining flour and again incorporate on low speed until the dough just comes together.  Scrape down the sides and bottom of the bowl and fold the batter together a few times to ensure everything is incorporated.
5. Spread 2/3 of the batter into the prepared baking pan.  Spread the preserves on top, leaving a 1-inch border around the edge of the cake.  Top with the remaining 1/3 of cake batter, spreading with an offset spatula into an even layer.  Crumble the crumb topping all over the top, in big and little pieces.
6. Transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean.  Set aside to cool completely.
7. To make the glaze: Whisk together all of the ingredients in a small mixing bowl until a thick but drizzleable glaze forms, adjusting the texture if necessary.  When the cake is cooled, drizzle all over the top.

Notes

Inspiration: Lemon Berry Crumb Cake on thewoodandspoon.com

• Category: Cakes

Find it online: https://nevernothungry.com/lemon-berry-crumb-cake/