Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
55 Mins
Yield
Serves 12

How to Make It

Step 1

Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.

Step 2

Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.

Step 3

Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.

Step 4

Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of pan. Peel off parchment and turn cake right-side up on rack to cool. Cut into wedges and serve.

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