Berry Crisp Cake Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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
In medium bowl, combine brown sugar and flour. Add butter, and with fingertips, rub together and toss until mixture resembles coarse meal. Stir in oats, almonds, and salt. Refrigerate until needed.
Adjust oven rack to middle position and preheat oven to 350 degrees F. Coat 13- by 9-inch baking pan with baking spray. In medium bowl, whisk together flour, baking powder, baking soda, and salt. In small bowl, whisk together wine, mascarpone, and vanilla until blended. Beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture in 3 additions, alternating with wine mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Scrape batter into prepared pan.
In large bowl, toss together berries, sugar, lemon juice and salt. Distribute berry mixture in even layer on top of cake batter. Sprinkle berries with reserved crisp topping. Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool to room temperature, about 1 hour.