To all mothers reading this post, I wish you a pedicure, an afternoon of peaceful silence, and cool glass of your favorite adult beverage. This Almond Berry Crumb Cake recipe is for you.
This post and recipe are sponsored by Almond Breeze.
Over the past two years, I’ve had the coolest (of oddly adult) pleasure of watching girlfriends I’ve known for years become mothers. Last week, I traveled to Madison, Wisconsin and Nashville, Tennesee, and on each trip, I spent time with a college girlfriend who has not one but two kiddos. Watching these women interact with their children was humbling, inspiring, and surreal all at the same time. Here were two friends I’d known for more than a decade, and hugging onto their legs were little mini versions of them, full of beauty and life.
The joys and challenges of motherhood are not something that I will pretend to understand, but the more time I spend with my friends and their children, the more I appreciate the selflessness, patience, and love it takes to be a good mom. My friends are the same wonderful, fun women with whom I’ve been sipping wine and staying up too late chatting about life for years, but now, for nearly every minute of every day, they lovingly put someone else’s needs before their own. I am in awe.
Mother’s Day is in two short weeks. Although baking an almond berry crumb cake for a mom (or mother figure) in your life falls far short of repaying her years of love and support, it would make a lovely addition to her day (along with a Strawberry Champagne), especially if you wash the dishes too.
About This Almond Berry Crumb Cake
This almond berry crumb cake recipe is simple, sweet, and wonderful. The crumb cake itself is delicately fluffy, buttery, and moist, and it would make an excellent base crumb cake recipe for a variety of fruits and spices. I opted for an overload of fresh blueberries and raspberries. Every forkful of this crumb cake packs a juicy berry pop.
Almond is one of my favorite flavors with both blueberry and raspberry, so I added it three ways: pure almond extract (don’t use imitation please!), crunchy toasted almonds, and shelf stable Almond Breeze Unsweetened Original Almondmilk. The resulting flavor is enchanting and enhances the blueberries and raspberries without overpowering them. Since I often use unsweetened almondmilk for baking and in smoothies, I keep a few cartons on hand in my pantry.
And now on to what mom really wants for Mother’s Day (aside from a clean house and perhaps a margarita): CRUMB TOPPING. The entire berry coffee cake is showered in big, buttery crumbs that are just as enjoyable with the cake beneath them as they are picked off and nibbled on their own. If you are the kind of person who eats coffee cake as merely a vehicle for crumb topping, you are going to adore this berry crumb cake recipe.
Make Ahead and Storage Tips
- To Store. Leftover coffee cake will keep at room temperature for up to 3 days.
- To Make Ahead. Pour the batter into the prepared pan, but don’t sprinkle the crumbs on top. Cover the pan, and refrigerate. Separately, prepare and refrigerate the crumb topping. The next day, uncover the pan, sprinkle the crumbs on top, and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. You can also bake up to 1 day ahead and (if possible) glaze just before serving.
More Breakfast Recipes for Celebrations
- Whole30 Breakfast Casserole
- Vegetarian Breakfast Casserole
- Puff Pastry Cinnamon Rolls
- Crockpot Egg Casserole
- Overnight French Toast
- Blueberry Lemon Oven Pancake
- Strawberry Lemonade Coffee Cake
- Overnight Blueberry Coconut French Toast Bake
Tools Used to Make This Recipe
To all moms, you are my heroes. Wishing you a wonderful (early) Mother’s Day and a giant slice of almond berry crumb cake!
Almond Berry Crumb Cake
Almond Streusel Topping:
- 3/4 cup granulated sugar
- 1/3 cup whole wheat pastry flour* plus 3 tablespoons, or substitute all purpose flour. See recipe notes for more info
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 6 tablespoons unsalted butter at room temperature and cut into rough pieces
- 1/2 cup sliced almonds
Berry Coffee Cake:
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter softened to room temperature
- 1 teaspoon pure almond extract
- 1 cup whole wheat pastry flour* or substitute all purpose flour
- 1 cup all purpose flour
- 2 1/2 teaspoons baking powder I recommend aluminum free
- 3/4 teaspoon kosher salt
- 3/4 cup Almond Breeze Unsweetened Original Almondmilk
- 1 large egg
- 2 cups mixed berries of choice fresh or frozen (I used 1 1/4 cups fresh blueberries and 3/4 cup fresh raspberries—if using frozen, do not thaw first)
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9-inch springform pan with non-stack spray and set aside.
- Make the crumb topping: In a medium bowl, stir together granulated sugar, whole wheat pastry flour, cinnamon, and salt. Scatter the butter pieces over the top, then with a fork, pastry blender, or your fingers, work the butter into the dry ingredients until moist crumbs form. Stir in the sliced almonds until evenly distributed and set aside.
- Make the berry coffee cake: In a stand mixer fitted with the paddle attachment or a large mixing bowl, beat together the sugar and butter until light in color and fluffy, about 3 minutes. Beat in the almond extract until incorporated.
- In a medium bowl, stir together the whole wheat pastry flour, all purpose flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and egg.
- Add one third of the dry ingredients to the butter mixture, mix on low speed just until combined, then add half of the wet ingredients and mix gently to combine again. Continue alternating the dry ingredients and wet ingredients as follows, mixing between each addition: the second third of the dry, the remaining wet, then the final third of the dry ingredients. By hand, gently fold in the berries, stirring just until barely blended.
- Spread the cake batter into the prepared pan and smooth the top (an offset spatula is a great way to ensure the top is even), then sprinkle the crumb topping mixture evenly over the top. Bake the cake for 40-50 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool for 10 minutes in the pan. Gently run abutter knife around the edge of the cake to loosen it, then remove the sides of the pan.
- While the cake cools, prepare the glaze: Whisk together the powdered sugar, vanilla extract, almond extract, and milk until smooth. Add more milk/powdered sugar to reach a thicker or thinner consistency as desired. Drizzle the glaze over the top of the cake. Serve warm or at room temperature.
- *I highly recommend whole wheat pastry flour for this recipe. It makes the cake extra fluffy and tender, while providing the benefits of whole grains, and you cannot taste it at all! If you do not have whole wheat pastry flour, I recommend substituting regular all-purpose flour. Regular whole wheat flour will work in the recipe, but will result in a heavier texture and more pronounced "wheaty" taste.
- Leftover coffee cake will keep at room temperature for up to 3 days. Bake up to 1 day ahead and (if possible) glaze just before serving. Another bake-ahead option:
- Make it ahead: Pour the batter into the prepared pan, but don't sprinkle the crumbs on top. Cover the pan, and refrigerate. Separately, prepare and refrigerate the crumb topping. The next day, uncover the pan, sprinkle the crumbs on top, and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own, and thanks for supporting the brands and companies that make it possible for me to continue providing quality content to you!