Marionberry Cherry Crumb Cake

By Vickie

This is a coffee cake I made for my Sunday School class and it was delicious!

Ingredients

• Crumb Topping:
• 3 C all purpose flour
• 1 1/2 TBS baking soda
• 1/2 tsp. salt
• 1/2 C unsalted butter, softened
• 1 1/2 C sugar
• 2 eggs
• 1 1/3 C milk
• 2 tsp. vanilla
• 1 C dried cherries
• 1 C frozen marionberries
• 1/2 C sugar
• 1/4 C all-purpose flour
• 1/4 tsp. cinnamon
• 3 TBS. butter, melted
• Icing:
• 1 C powdered sugar
• 2 TBS. milk

Preparation

Step 1

Preheat oven to 350
Stir together dry ingredients--set aside
Cream butter. Gradually beat in sugar. Add eggs one at a time beating well after each addition until mixture is light and fluffy.
Stir vanilla into milk in a measuring cup. Then alternately add dry ingredients to wet ingredients to the cream and sugar mixture, beating well after each addition. Mix in dried cherries.

Spoon half of the batter in bottom of prepared pan. Arrange berries evently on top of batter and then top with remaining ingredients.

Bake in preheated over 25 min. Sprinkle crumb topping on top of cake and return oto the oven for an addition 20 to 30 min. or until toothepick inserted in cake coms out clean. Total bake time will be 45-55 min.

Cool for 10 min. before removing from pan. Drizzle icing on cake. Cool completely on wire rack before serving.