Berry Crisp Cake

Ingredients

• For the crisp topping:
• 1/2 cup packed light brown sugar
• 1/3 cup 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 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 granulated sugar
• 2 sticks 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

Directions

1. For the Crisp Topping: In a medium bowl, mix the brown sugar with the flour. Add the butter, then use your fingertips to work it in, lifting and tossing as you go, until the texture looks like coarse crumbs. Stir in the oats, almonds, and salt, then place the topping in the refrigerator until you need it.
2. For the Cake: Move an oven rack to the center and heat the oven to 350 degrees F. Spray a 13- by 9-inch baking pan with baking spray.
3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In a small bowl, whisk the wine, mascarpone, and vanilla until smooth and combined.
4. Beat the sugar, butter, and lemon zest on medium speed until the mixture is pale and airy, about 3 minutes. Beat in the eggs one at a time, mixing thoroughly after each one. Turn the mixer to low and add the flour mixture in 3 additions, alternating with the wine mixture, pausing to scrape the sides and bottom of the bowl with a rubber spatula as needed. Spread the batter into the prepared pan.
5. For the Fruit Layer and Assembly: In a large bowl, gently toss the berries with the sugar, lemon juice and salt. Spoon the berry mixture evenly over the cake batter. Scatter the chilled crisp topping over the berries.
6. Bake until a cake tester poked into the center comes out clean, about 45 minutes. Set the pan on a cooling rack and let the cake cool to room temperature, about 1 hour.