Mixed Berry Crumb Cake

Step 1

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.

Step 2

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.

Step 3

Toss the berries in a bowl with 1 tablespoon of the flour and set aside.

Step 4

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.

Step 5

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.

Step 6

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.