These mini crumb cakes are fluffy little buttery bites of cinnamon, nuts and berries. They are perfect for serving at any breakfast, brunch or afternoon tea. Just pick your favorite combination of topping and berry - almond streusel topping with raspberry crumb cakes are divine - or try pecans in the topping with blueberry cakes. Delicious!
In a medium mixing bowl, sift together flour, baking soda, baking powder, salt and cinnamon to combine. Add flour mixture to butter mixture on low speed just to combine. (Note: Do not over-work the batter, or the cakes will be tough.)
Using a pastry bag fitted with a large plain tip, pipe mixture into mini-muffin pans, filling each cup about half-full. Place 1 berry in each cup, pressing gently to submerge the berry in the batter as much as possible without touching the bottom. Sprinkle generously with the streusel topping, being careful not to spill the topping over the edges of the muffins.
Bake until golden and springy, about 8 to 10 minutes. Unmold while warm, dust with confectioners’ sugar (if desired), and serve warm or at room temperature.
Tips and Techniques
Make It Ahead: The cakes can be baked up to one day in advance and stored in an airtight container.
Makes 2 dozen
Exclusive recipes provided by Viking Cooking School.
Related Recipe Categories