Pre-heat oven to 350° (180° celsius). Lightly grease and flour a 9 inch cake pan. (springform pan if you have one)
FOR THE CAKE
In a medium bowl whisk together flour and baking powder.
In a medium bowl beat the sugar and butter until light and fluffy, approximately 2 minutes, add the vanilla and salt, beat to combine, add the eggs one at a time and the yolk, beat 2-3 minutes, add the flour mixture and with a spatula or wooden spoon stir to combine.
Spoon the cake batter into the prepared cake pan. Top with frozen berries. Sprinkle the crumb topping over the berries. Bake for approximately 50-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan then serve. Enjoy!
CRUMB TOPPING
In a medium bowl whisk together the flour, brown sugar and salt, cut in the butter and combine to form coarse crumbs.
Notes
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
Types of berries that you can use: strawberries, blackberries, blueberries, or raspberries would work perfectly in this recipe.Crumb cake with fruit can be stored at room temperature for up to 2 hours, and then covered in plastic wrap, aluminum foil or airtight container and refrigerated for up to 3-4 days.Wrap the completely cooled cake tightly in plastic wrap and store it in a freezer container. It will keep for up to three months.