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Mulberry Crumb Cake with Vanilla Glaze

Moist Mulberry Crumb Cake with Vanilla Glaze Delight

This Moist Mulberry Crumb Cake with Vanilla Glaze is a delightful balance of juicy fruit and tender crumb, perfect for brunch or an afternoon snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Milk Use buttermilk for a tangy twist.
  • ½ cup Sour Cream Plain yogurt can be substituted.
  • ⅓ cup Canola Oil Vegetable oil or melted coconut oil are alternatives.
  • 1 large Egg For a vegan option, consider using a flax egg.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 1½ cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • ¾ cup Granulated Sugar Brown sugar can provide a deeper flavor.
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt Table salt can be used in half the amount.
For the Mulberry Layer
  • 1 cup Mulberries Can be fresh or frozen; substitute with blueberries or raspberries if needed.
For the Crumb Topping and Glaze
  • 1 cup Powdered Sugar Can be omitted if desired.
  • ½ teaspoon Vanilla Extract Stick with pure vanilla for the best results.
  • 2-3 tablespoons Milk Use any milk of your choice, including almond or oat milk.

Equipment

  • 8x8 inch square baking pan
  • Parchment Paper
  • Whisk
  • large mixing bowl
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 350°F (175°C) and prepare an 8x8 inch square baking pan with parchment paper and baking spray.
  2. In a large measuring cup, whisk together whole milk, sour cream, canola oil, egg, and vanilla extract until smooth.
  3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and kosher salt. Stir until evenly mixed.
  4. Gradually pour the wet mixture into the dry ingredients, mixing gently until just combined.
  5. Toss mulberries with a tablespoon of flour, then fold them into the batter carefully.
  6. Pour the batter into the prepared pan and sprinkle the crumb topping over the batter.
  7. Bake for 35-40 minutes until golden brown and a toothpick inserted comes out clean.
  8. Cool in the pan for 15 minutes on a wire rack. Prepare the glaze by whisking powdered sugar, vanilla extract, and milk until smooth.
  9. Drizzle the vanilla glaze over the cooled cake.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

This cake can be stored in the refrigerator for up to five days, or frozen for up to three months. Rewarm slices for a delightful experience.

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