- 9-inch x 2-inch round cake pan
- Parchment paper
- Small saucepan
- High heat rubber spatula
- Wire whisk
- Standing mixer fitted with paddle attachment
- For the fruit:
- 3 tablespoons (42g) unsalted butter
- 2 teaspoons (7mL) fresh lemon juice
- 1/2 cup (107g) light brown sugar
- 1 1/3 cups (150g) fresh blueberries (or your favorite seasonal fruit)
- For the crumb topping:
- 1 1/3 cups (167g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/3 cup (71g) light brown sugar, lightly packed
- Pinch of fine sea salt
- 1 teaspoon (8g) freshly ground cinnamon
- 1/4 teaspoon (2g) freshly ground allspice
- 8 tablespoons (113g) unsalted butter, melted
- For the cake:
- 1 1/2 cups (187g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 3/4 teaspoon (3g) baking soda
- 3/4 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) fine sea salt
- 3 large eggs
- 1 tablespoon (15 mL) vanilla extract
- 1/2 cup plus 1 tablespoon sour cream
- 9 tablespoons (127g) softened unsalted butter, cut into pieces (plus additional to grease the pan)
Step 1: Preheat oven to 350 degrees. Grease a 9-inch cake pan with butter. Line with parchment paper and grease the top of the paper.
Step 2: In a small saucepan over medium heat, melt the butter for the fruit. Once melted, add the sugar and lemon juice. Stir until the sugar has dissolved. Pour the liquid in the bottom of the prepared cake pan. Pour the blueberries into the bottom of the pan.
Step 3: For the crumb topping, whisk together the flour, sugars and spices in a medium-sized bowl. Pour in the melted butter and stir until crumbs form.
Step 4: Whisk together the sour cream, eggs, and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder and salt. Add the softened butter to the dry ingredients and beat for 10 seconds to combine. Beat in the egg mixture, continuing to beat until very smooth.
Step 5: Pour the cake batter on top of the fruit and smooth the top. Use your fingers to create large crumbs from the topping and scatter evenly on top of the cake batter.
Step 6: Bake for 55 to 65 minutes, until the cake is set and the center springs back when very gently pressed with a finger. A cake tester will come out with crumbs attached but it shouldn’t be wet.
Step 7: Transfer cake to a write rack and cool completely, at least 2 hours. Use a flat-edged spatula or knife to loosen the sides of the cake from the pan. Flip cake onto the rack. Serve with either the fruit on the bottom or top, whatever your preference.
Reprinted with permission from Panna.
Recipe by Melissa Clark, copyright © 2013.