Easy Berry Snack Cake with Crunchy Streusel
American · Organized from the video by Oh Yum with Anna Olson
Official YouTube player — views and revenue go to the creator.
Ingredients · 12 to 16 portions
Tap an ingredient to mark it ready.
Steps
Tap a timecode to jump the video there — the current step is highlighted while it plays.
- 1
Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (23 x 33 cm) metal or ceramic cake pan.
🔥 350°F
- 2
For the streusel, combine 1 cup (150 g) all-purpose flour, 2/3 cup (135 g) granulated sugar, and a pinch of ground nutmeg or cinnamon. Use a box grater to grate in 6 Tbsp (90 g) cold unsalted butter, then work it in with a pastry blender or fingers until it forms lumps.
💡 Using cold butter allows for more even distribution when worked in.
- 3
In a bowl, whisk 2 large eggs, 3/4 cup (150 g) granulated sugar, 1/2 cup (115 g) melted unsalted butter, 3 Tbsp (45 mL) neutral oil, 2 tsp lemon zest, and 1 tsp vanilla extract until combined. Sift in 1 1/2 cups (225 g) all-purpose flour, 1 Tbsp (9 g) baking powder, and 1/2 tsp fine salt, then whisk until smooth.
💡 The sugar protects the eggs from cooking when the warm butter is added.
- 4
Pour the batter into the prepared pan and spread to the edges. Sprinkle the 3 cups of fresh fruit over the batter, then top evenly with the streusel.
💡 The batter will double in size during baking.
- 5
Bake in a metal pan for 45 to 55 minutes, or in a ceramic dish for 55 to 70 minutes, until the streusel is lightly browned and a tester comes out clean.
💡 Ceramic takes longer to heat up, so add 10-15 minutes to the bake time.
⏱ 45 to 55 minutes⏱ 55 to 70 minutes⏱ 10-15 minutes
- 6
Cool the cake in the pan on a rack for at least 45 minutes before serving. Dust with icing sugar to finish.
⏱ 45 minutes
Tips
- If using frozen berries, toss them with a couple tablespoons of flour to manage extra juice.
- The cake can be served warm, cool, or chilled, or paired with ice cream or whipped cream.
- The cake keeps well-wrapped in the fridge for up to 3 days or can be frozen for up to 3 months.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Oh Yum with Anna Olson on YouTube