Berry Almond Crumb Tea Cake

Saturday, April 23, 2016

Can you tell? I love this pan. I included so many pictures of it ;) It was a vintage piece I picked up a few years ago and it has been one of my favorites. Notice the plural! We made Joy's Triple Chocolate Decadent Delight with it, a berrylicious cheesecake, and many a coffee cake. It makes a statement on its own and is a wonderful pan to bake for potlucks. I'm sure you have a pan you are partial to.

Back to this tea cake. Which is, in effect, a coffee cake. I'm equally partial to both forms of caffeinated beverages and will try not to offend the single brew believers. But because this one is light and fruity, it's a wonderful pairing with tea, hence I deemed it a tea cake.

It is very simple to make. And does not require any electrical appliance. Not much elbow grease as well. Really minimum effort. Okay! 3 bowls ... tops! And it was interesting to note that no family member knew there was something baking until it was almost done. The berry and cakey aroma wafting from the kitchen gave it away. In other words, if you want to make something hush-hush, this is one of them. No whirring of the stand mixer to tell all of your plans ;)

Let's say 20 minutes to set up and prep, another 40 to bake. You will have this delightful cake in an hour. Light, yet moist. Sweet, yet balanced with enough tart from the berries. Soft on the inside, with a crumbly, crunchy topping. Yum ... A delight for your palate. Good looks also go a long way on this one.

This berrylicious almond crumb tea cake is wonderful for tea time and could be a most fitting dessert for a brunch or your Sunday lunch. Enjoy a few slices at home, then wrap individual slices for a quick takeaway. Surely, I didn't get to be Supermom with no effort!

60 g (1/2 cup) flour
60 g (1/3 cup) sugar
60 g (4 tbsp) butter, cold, cut into 1/4 inch cubes
1/2 tsp lime or lemon zest

220 g (1-3/4) cup flour
200 g (1 cup) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, at room temperature
240 ml (1 cup) sour cream
1 tsp vanilla extract
2 cups fresh berries

1/2 cup sliced almonds

1. Make the crumb topping by mixing everything in a medium bowl and lightly mashing it together with a fork (or your fingers) until it resembles bread crumbs.

2. Grease and flour a 9 inch (22 cm) springform pan.
3. Preheat the oven to 350F.

4. In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda and salt.
5. In a medium bowl, whisk together the eggs, sour cream and vanilla.
6. Make a well in the bowl of the dry ingredients and pour the egg mixture in, folding it into the flour to combine.

7. Pour the batter into the prepared pan and even the surface.
8. Place the berries on top of the batter.
9. Sprinkle the reserved crumb topping, then finally, the sliced almonds on top.

10. Bake for 35 to 40 minutes until it passes the skewer test.
11. Cool the cake (still in the pan) for 10 minutes on a wire rack, before removing the sides to cool completely.

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