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Serves 8 - 12
To make the topping, combine the brown sugar, flour, and cinnamon
in a small bowl. Using a pastry blender, or your fingers, cut in
the cold butter until the mixture is crumbly. Set aside. To make
the cake, preheat the over to 350° F. Butter and flour a 9-inch
springform pan.
Place the flour, baking powder, and salt in a small bowl and stir
to mix. Place the butter in a large bowl and beat with a spoon until
creamy. Add the sugar and beat until fluffy. Beat in the egg and
vanilla. Add the flour mixture alternately with the milk, beating
well after each addition. With a spoon, gently fold in the berries
until well distributed. Spread the batter into the prepared pan
and over evenly with the topping.
Bake for 55 to 60 minutes, until the topping is a deep golden brown.
The cake is done when a toothpick inserted into the center comes
out clean. Remove from the oven and place the cake on a wire rack
to cool in the pan. To remove the cake, run a knife around the edge
of the pan and remove the bottom. Serve warm or cover with plastic
wrap and refrigerate. Bring to room temperature after refrigerating,
or warm in the oven at 350° F. for 10 minutes.
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