Saskatoon Berry Cream Cheese Crumb Cake Recipe

All-purpose flour: The base for the crumb mixture, providing structure and texture.

Sugar: Adds sweetness to both the crumb and cream cheese layers.

Butter: Cold and cubed, it creates a crumbly texture for the topping.

Baking powder: Helps the cake rise slightly, giving it a light texture.

Salt: Enhances the flavors of the other ingredients.

Saskatoon berries: Adds a tart and fruity flavor to the cake.

Cream cheese: Provides a rich and creamy layer in the middle of the cake.

Vanilla extract: Adds a hint of vanilla flavor to the cream cheese mixture.

Egg: Helps bind the cream cheese mixture, giving it a smooth texture.

When cutting in the cold butter for the crumb mixture, use a pastry cutter or two forks to achieve a coarse, sandy texture. This ensures that the butter is evenly distributed throughout the flour mixture, creating a tender and flaky crumb topping.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content of the cake.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cake.

• cold and cubed butter - Substitute with coconut oil: Coconut oil can provide a similar texture and adds a subtle coconut flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• saskatoon berries - Substitute with blueberries: Blueberries have a similar size and sweetness, making them a good alternative.

• softened cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor.

• sugar - Substitute with maple syrup: Maple syrup adds a rich, caramel-like sweetness and pairs well with berries.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cake.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a binding agent similar to an egg.

• Allow the Saskatoon Berry Cream Cheese Crumb Cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or aluminum foil. Place it in an airtight container to maintain freshness. Store at room temperature for up to 2 days.

• If you need to store the cake for a longer period, refrigerate it. Wrap the cake in plastic wrap or aluminum foil, then place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days.

• To freeze the cake, first, cut it into individual slices. This makes it easier to thaw only the amount you need. Wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag or airtight container. Label the container with the date to keep track of its freshness.

• When you're ready to enjoy a slice, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for about 1-2 hours.

• To refresh the texture of the cake after thawing, you can warm it in the oven. Preheat your oven to 300°F (150°C), place the slices on a baking sheet, and heat for about 10-15 minutes. This will help restore the crumbly texture and enhance the flavors.

• Avoid microwaving the cake to thaw or reheat, as this can make the cream cheese layer rubbery and the crumb topping less crisp.

• If you have leftover saskatoon berries, consider freezing them separately. Spread the berries on a baking sheet in a single layer and freeze until solid. Then transfer them to a resealable freezer bag. This way, you can use them in other desserts or recipes without them clumping together.

• Preheat your oven to 325°F (165°C). Place the Saskatoon Berry Cream Cheese Crumb Cake on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's texture and prevents it from drying out.

• For a quicker option, use a microwave. Place a slice of the crumb cake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed.

• If you prefer a toaster oven, preheat it to 325°F (165°C). Place the cake on a piece of parchment paper or directly on the toaster oven rack. Heat for about 10 minutes, checking frequently to ensure it doesn't overcook.

• For an unconventional yet effective method, use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam for about 5 minutes, or until warmed through. This method helps retain moisture and keeps the cream cheese layer creamy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the crumb cake in the air fryer basket and heat for about 5-7 minutes. This method can give the crumb topping a nice, crispy texture while warming the cake evenly.

• Oven: Preheat to 350°F (175°C) to bake the cake to a golden brown perfection.

• 9-inch baking pan: Grease this to ensure the cake doesn't stick and comes out easily.

• Mixing bowl: Use one to mix the dry ingredients and another for the cream cheese mixture.

• Pastry cutter: Cut in the cold butter into the dry ingredients to achieve a crumbly texture.

• Electric mixer: Beat the cream cheese, sugar, vanilla, and egg until smooth.

• Measuring cups: Measure out the flour, sugar, and saskatoon berries accurately.

• Measuring spoons: Measure the baking powder, salt, and vanilla extract precisely.

• Spatula: Spread the cream cheese mixture evenly over the crumb layer.

• Cooling rack: Allow the cake to cool properly before serving.

Prepare ingredients ahead: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.

Use a food processor: Quickly mix the crumb mixture by pulsing the flour, sugar, baking powder, salt, and butter in a food processor.

Soften cream cheese quickly: Microwave the cream cheese for 10-15 seconds if it's not softened.

Line the pan: Use parchment paper to line the baking pan for easy removal and cleanup.

Batch preparation: Double the recipe and freeze half for a quick dessert later.