Molly Yeh's Mixed Berry Crumb Cake | Girl Meets Farm

Molly’s Mom made crumb cake all the time when she was growing up. This recipe is her nostalgic ode to those addictive streusel-topped dense cakes that she craves. And for juicy pops of fruitiness, this one is loaded with mixed berries…because you have to have berries at brunch! #MollyYeh #FoodNetwork #Berries #CrumbCake #StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4gkm82h Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mixed Berry Crumb Cake Recipe courtesy of Molly Yeh Level: Easy Total: 1 hr 15 min Active: 20 min Yield: 8 to 10 servings (one 8-inch cake) Ingredients Crumb Topping: 3/4 cup all-purpose flour 1/2 cup light brown sugar 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature Cake: Nonstick cooking spray, for the pan 2 cups mixed fresh berries (blueberries, raspberries, blackberries) 1 3/4 cups (228 grams) plus 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (200 grams) granulated sugar 1/2 cup (1 stick) unsalted butter, at room temperature 1/4 cup unrefined coconut oil, at room temperature Zest of 1/2 lemon 1 large egg plus 1 yolk 2 teaspoons vanilla extract 1/2 cup full-fat sour cream Crushed freeze-dried strawberries, for topping Directions For the crumb topping: In a medium bowl, whisk together the flour, brown sugar and salt. Using a wooden spoon or your hands, mix in the butter until combined and crumbly, with both big and smaller crumbs. Set aside. For the cake: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and set aside. Toss the berries in a bowl with 1 tablespoon of the flour and set aside. In a medium bowl, combine the remaining 1 3/4 cups flour, the baking powder, cinnamon, baking soda and salt and whisk to combine. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest until pale and fluffy, 3 to 4 minutes. Add the egg and egg yolk and mix to combine, then mix in the vanilla. Reduce the speed to low and, with the mixer still running, add in half of the dry mixture, the sour cream and then the remaining dry mixture. Fold in the berries. Scrape the batter into the baking dish and spread it out evenly. Top the batter evenly with the crumb topping. Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 50 minutes. Let cool slightly, then sprinkle on freeze-dried strawberries. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Mixed Berry Crumb Cake | Girl Meets Farm | Food Network https://youtu.be/3Pyjvb6xTaU