Ingredients
Scale
- For crumble topping:
- 1/3 c. sugar
- 1/3 c. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 stick butter, melted
- 1 1/2 c. flour
- For Cake:
- 3 c. flour
- 1 c. brown sugar
- 4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 1 /2 c. milk
- 2/3 c. canola oil
- 4 large eggs
- 1 1/4c. diced strawberries
- 1 1/4 c. blueberries
- *Powdered sugar for dusting
Instructions
- Preheat oven to 350 Degrees: Grease or spray a 9X13 baking pan and set aside.
- In a medium bowl, combine both sugars, cinnamon, salt, and melted butter. Use a rubber spatula to mix together. Pour in the flour and stir until crumbly. Turn the crumble to wax or parchment paper, spread evenly, and allow to sit for 15 minutes before applying to coffee cake.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix together the brown sugar, milk, eggs, and oil. Blend in the flour mixture with the liquid mixture until smooth and well mixed.
- Pour half of the batter in the baking pan, sprinkle with the blueberries and strawberries, pour the other half of the batter on top of the berries. Sprinkle the crumble topping on top of the cake and bake for 25-30 minutes or until toothpick is inserted in the middle and comes out clean. Allow to cool before serving. Dust with powdered sugar.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert