Good morning! A very happy Monday to you. In just 5 days it is officially spring. If you blink it will soon be Christmas 97 days to be exact. If you would like to keep track for yourself, click here for the countdown clock.
My weekend was nice, quiet and leisurely. In the summer when the weather is hot and sunny I feel like I need to get out, go to the beach, sit in the sun, enjoy the heat and warm weather. In the Fall and Winter I am a nester and I am a little slug. I like to stay home, read books and magazines, bake, relax and fluff up my house.
I made this cake for breakfast and it quick, and it is delicious. I think it is a great way to enjoy the last few days of summer.
Mixed Berry Crumb Cake
4 ounces very soft butter
1 large egg
1/2 cup buttermilk
2 cups all purpose flour
2 teaspoons baking powder
11/2 cups of mixed berries, blueberries and raspberries
4 ounces melted butter
1 teaspoon ground cinnamon
Preheat oven to 375. Spray a 10 inch tart pan with removable bottom. Coat the pan with baking spray. You can also use a 9″ round cake pan. Make sure to spray with cooking spray and then line with parchment paper.
With a whisk or a wooden spoon mix the butter and sugar in a large bowl until the mixture is light and fluffy. Then add the egg and mix well. Add the buttermilk, mix well. Add one cup of flour and sprinkle the baking soda and salt evenly over the flour. Mix until all of the flour is incorporated. Add the second cup of flour and mix just until the flour is incorporated.
Gently fold int he berries.
For the topping
Combine all of the ingredients for the topping in a bowl and mix with a fork until you have large clumps. Sprinkle the topping evenly over the cake. Bake in the oven for 20 minutes, then cover with foil and return to the oven. Bake for another 15-20 minutes until a toothpick comes out clean. Remove from oven, cool. Sprinkle with powdered sugar and enjoy.
Have a great week
NOTES: I used a square tart pan for this recipe.
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