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This simple and moist mulberry crumb cake is a delicious cake recipe that bakes up tender and fluffy. Vanilla-scented cake batter is speckled with sweet, juicy mulberries and topped with a crumbly and crunchy crumb topping. A drizzle of vanilla glaze takes it to the next level and makes this everyday dessert feel a bit more elegant. No one needs to know how easy it was to bake!
This cake is definitely what I would call a “snacking cake” because it comes together so quickly and doesn’t require anything fancy such as fillings or frosting.
It is great as dessert or served with coffee as an afternoon snack or even a special occasion brunch!
Why you’ll love this mulberry cake
No mixer required! This cake comes together with just a few bowls and a whisk! There’s no need to break out the big stand mixer or put yourself through extra strain.
A versatile recipe. You can serve this cake after dinner or enjoy it as a breakfast coffee cake on the weekend!
The perfect size. The 8x8 pan is a great size for this simple snack cake. It’s just enough to serve at a small dinner party or to make on a Sunday morning and enjoy throughout the week!
Enjoy any time of year. This cake recipe can be made using fresh or frozen mulberries so you can bake it up at peak summer season OR make it with berries from the freezer to chase away the winter blues.
Ingredients need for this recipe
- Mulberries – You can use fresh or frozen mulberries.
- Milk – Whole milk is my preference though you can use 2% or skim.
- Sour Cream – This will provide moisture and a light, tangy taste.
- Canola Oil – I love using oil in these simple snack cake batters, in my opinion it keeps them moist for longer.
- Egg – To bind everything together.
- Vanilla Extract – To get that great vanilla scent in every layer.
- Flour – This goes in the cake batter and crumb topping.
- Sugar – Just plain, granulated sugar for both the cake and crumb.
- Baking Powder and Baking Soda – Leveners to help provide lift to the cake.
- Kosher Salt – You always need salt to balance out the sweet in baked goods.
- Butter – Melted butter helps to make a delicious crumb topping.
- Powdered Sugar – The base of our glaze.
How to make a mulberry cake
This is just a very brief overview, detailed instructions can be found in the recipe card below!
- Mix the wet ingredients. In a large measuring cup or mixing bowl.
- Whisk together the dry ingredients. In a separate mixing bowl.
- Mix the cake batter together. By pouring the wet into the dry.
- Toss the berries in flour. This will prevent them from sinking in the batter.
- Stir in the berries. Gently to avoid breaking them and leaving purple streaks in the cake!
- Pour into pan. And sprinkle with the crumb topping.
- Bake until golden brown. It’ll be so fluffy!
- Drizzle with glaze. And enjoy once cool!
Making the perfect crumb topping
The crumb topping on this mulberry cake is slightly sweet and the perfect mix of crumbly and crunchy. It’s essentially a streusel topping like what you’d find on old-fashioned coffee cakes.
- Mix together the flour and sugar in a small bowl.
- Stir in the melted butter. I like to do this with a fork to get a good variety of different sized pieces.
At first it may seem like it’s not enough butter for the crumb but mix it thoroughly. It’s perfect when you can squeeze a handful together and it’ll stay in a big crumbly lump.
A simple glaze topping
While this cake can absolutely be served just with the crumb topping, I think a simple vanilla glaze adds just a touch more sweetness and a really polished look to the cake.
- Whisk together the powdered sugar, vanilla extract, and milk until smooth.
- Drizzle over cooled cake. Doing this with a fork or whisk provides a great, drizzly line.
Storage & Serving Instructions
Because of the high moisture content in this cake, it's best to keep it stored in the refrigerator instead of at room temperature. Wrap the pan tightly in foil and it will keep for up to five days.
If you're not a fan of cold cake (I actually love cold cake!), you can microwave the chilled slices for 15 - 20 seconds just before serving to take the chill off and give the illusion of a freshly baked piece!
A versatile batter
This cake batter and baking method is easily adaptable. In fact! I adapted it to make my bakery style mulberry muffins recipe. Definitely check it out!
And save me a slice of cake.
Mulberry Crumb Cake with Vanilla Glaze
- Mixing Bowls
- Large Measuring Cup
- 8x8 Metal Square Pan
- Parchment Paper
For the cake:
- ½ cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
- ½ cup canola oil
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp. baking soda
- 1 ½ teaspoons baking powder
- ½ tsp. kosher salt
- 1 ½ cups mulberries (fresh or frozen)
- 1 tablespoon all-purpose flour
For the crumb topping:
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoon unsalted butter, melted and cooled
For the vanilla glaze:
- 1 ½ cups powdered sugar
- 2 tsp. vanilla extract
- 2 tsp. whole milk
For the cake:
- Preheat oven to 350 degrees. Line an 8x8 square baking pan with parchment paper, spray with baking spray, and set aside.
- In a large measuring cup, whisk together ½ cup milk, ½ cup sour cream, ½ cup canola oil, 1 large egg, and 2 teaspoons vanilla extract until smooth. Set aside.
- In a large mixing bowl, whisk together 2 cups flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, and ½ teaspoon kosher salt.
- Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to overmix.
- When batter is almost full mixed, gently toss 1 ½ cups of mulberries with another tablespoon of flour in a separate bowl. Pour berries into the cake batter and give it a few more gentle stirs to combine.
- Pour cake batter in prepared pan and sprinkle with crumb coating (recipe follows).
- Bake cake in preheated oven for 35 - 40 minutes, or until golden brown and the edges just begin to pull away from the edge of the pan.
- Remove cake from oven and cool on wire rack before drizzling with powdered sugar glaze (recipe follows).
For the crumb topping:
- In a small bowl, whisk together ¾ cup flour and ¼ cup granulated sugar. Using a fork stir in 3 tablespoons melted butter until shaggy, uneven crumbles have formed.
- Set crumb topping aside while you prepare the cake batter.
For the powdered sugar glaze:
- In a small bowl, whisk together 1 ½ cups powdered sugar, 2 teaspoons vanilla extract, and 2 teaspoons whole milk until smooth.
- Drizzle over cooled cake before serving.
- This recipe was developed using a metal cake pan. Stoneware and ceramic would be acceptable materials to use but I do not recommend baking this recipe in a glass pan. Glass is an insulator and conducts heat differently than metal and will result in an altered baking time.
- Cake can be stored, covered, at room temperature for one day or refrigerated for five.