Mulberry Crumb Cake with Vanilla Glaze

A slice of mulberry cake with crumb topping is set on it's side next to the rest of the cake.

5 from 1 vote

Mulberry Crumb Cake with Vanilla Glaze

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 every day dessert feel a bit more elegant.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: Easy Mulberry Desserts, Mulberry Cake, Mulberry Recipes

Servings: servings

Calories: 364kcal

Author: Amanda Gajdosik

Equipment

Mixing Bowls
Large Measuring Cup
8x8 Metal Square Pan
Parchment Paper
Whisk

Ingredients

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

Instructions

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.

Notes

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.

Nutrition