Berry Crumb Cake w/ Strawberry Sauce (Chili’s Copycat)

By srumbel

Take a simple, fabulous crumb cake with a high crumb to cake ratio. Top this wonderful cake with fresh strawberries, blueberries and blackberries. Would you believe me if I told you I purchased black berries for this cake on THREE DIFFERENT OCCASIONS, only to find them eaten and gone before I could get this cake made! Please envision blackberries in the photos, ok? Thank you. ? You are such a helpful reader, truly. Add a scoop of vanilla ice cream to the cake and drizzle it with a homemade Strawberry Sauce that is out of this world.
The combination of flavors…? Super fantastic! The chunky cinnamon crumb cake has such a great flavor and texture on its own, but pair it with the creamy ice cream, sweet strawberry sauce and the bright freshness of the berries and it is down right epic, my friends.
from jamiecooksitup.net

Ingredients

• CAKE BATTER:
• Cinnamon Crumb Cake
• 1/3 1/3 1/3 C butter, softened
• 1/2 1/2 1/2 C sugar
• 1 1 1 egg
• 1/4 1/4 1/4 C sour cream
• 2/3 2/3 2/3 C milk
• 1 1 1 Tb vanilla
• 2 2 2 C flour
• 1 1 1 Tb baking powder
• 1/2 1/2 1/2 tsp salt
• CRUMB TOPPING:
• 1 1 1 C butter, melted
• 1 1/4 1 1/4 1/4 C brown sugar
• 2 1/4 2 1/4 1/4 C flour
• 1 1 1 Tb cinnamon
• dash dash salt
• STRAWBERRY SAUCE:
• 3 3 3 C sliced berries
• 1/2 1/2 1/2 C sugar
• 1 1 1 tsp cornstarch
• 1 1 1 tsp lemon juice
• Vanilla Ice Cream, Blueberries, strawberries and blackberries

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.

2. Into a large mixing bowl or stand mixer place 1/3 C softened butter, and 1/2 C sugar. Cream together until light and fluffy. Should take about 1-2 minutes.

3. Add 1 egg and 1/4 C sour cream.

Mix for an additional minute, or until well combined. Make sure to scrape the bottom of the bowl with a rubber spatula to ensure the creamed mixture get's evenly incorporated.

4. Into a glass measuring cup pour 2/3 C milk and add 1 Tb vanilla. Stir to combine.

5. Into a separate bowl place 2 C flour, 1 Tb baking powder and 1/2 tsp salt. Toss to combine.
6. Turn on the mixer and add about 1/3 of the milk mixture, then about 1/3 of the dry ingredients. Continue to add them, alternately. Mix for about 2 minutes or until well combined.

7. Spray a 9x13 pan with cooking spray and spread the batter out evenly over it.

8. To make the crumbly topping, melt 1 C butter in a medium sized mixing bowl or large glass measuring cup. Add 1 1/4 C brown sugar, 2 1/4 C flour, 1 Tb cinnamon and a dash of salt.

Stir to combine. I ended up digging in with my fingers and pressing the ingredients together to form the beautiful crumbs.

9. Sprinkle them out evenly over the top of the cake batter.

10. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool completely.

12. To make the strawberry sauce slice 3 C of berries.

13. Place them in a medium sized sauce pan. Sprinkle 1/2 C sugar, 1 tsp cornstarch and 1 tsp lemon juice (bottled is fine) over the top. Using an immersion blender, blend the mixture up until the berries are smooth. No immersion blender? Just blend the mixture in a regular blender, then pour it into the sauce pan.

14. Over medium high heat, bring the mixture to a boil, stirring occasionally. Continue to stir and cook for 3 minutes or until thick.

15. Slice piece of the fabulous CINNAMON CRUMB CAKE, top with vanilla ice cream, fresh blueberries, strawberries and blackberries. Drizzle some of the Strawberry Sauce over the top.

Enjoy!

Yield: 12 servings