Berry Buttermilk Cake

The crumb topping used here is also available as a standalone recipe: Crumb Topping (Berry Buttermilk Cake).

Ingredients

For the crumb topping

• 1/2 cup (120 ml) all-purpose flour
• 1/3 cup (80 ml) firmly packed light brown sugar
• 1/4 tsp. (1 ml) kosher salt
• 1/4 cup (60 ml) unsalted butter, chilled

For the cake

• 3 cups (720 ml) fresh blueberries, raspberries, or a mix
• 3 cups (720 ml) all-purpose flour more for the pan and for the berries
• 4 tsp. (20 ml) baking powder
• 1 tsp. (5 ml) baking soda
• 1/2 tsp. (2.5 ml) salt
• 3/4 cup (180 ml) unsalted butter, softened at room temperature; more for the pan
• 1-1/2 cups (240-120 ml) granulated sugar
• 3 large eggs
• 2 tsp. (10 ml) pure vanilla extract
• 1-1/2 cups (240-120 ml) buttermilk

Method

1. To make the crumb topping, mix the flour, brown sugar, and salt in a medium bowl. Cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture.
2. To make the cake, rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 min.
3. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F (175°C). Generously butter and flour a tube pan.
4. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
5. In the bowl of a stand mixer fitted with a paddle attachment, or with a hand-held electric mixer, whip the butter and sugar together on medium-high speed until light and fluffy, about 4 min.
6. Add the eggs one at a time, beating well for 15 seconds after each addition. Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 2 min.
7. On low speed, add the dry ingredients one-third at a time, alternating with the buttermilk 1/2 cup (120 ml) at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium, and beat for about 15 seconds to mix the batter fully.
8. Transfer the berries to a medium bowl and toss gently with 2 tsp. (10 ml) flour. Gently fold the berries into the cake batter with a rubber spatula to avoid crushing the berries too much.
9. Scrape the batter into the prepared pan with the spatula, level the batter, and sprinkle with the crumb topping.
10. Bake until a toothpick or wooden skewer comes out clean when inserted into the middle of the cake, 55 min.
11. Let the cake rest before turning it out onto a rack. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.
12. To serve, slice the cake and serve each slice with a dollop of whipped cream or ice cream.

Make Ahead Tips: For the best flavor, make both the cake and its topping one day in advance