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Berry Crumb Cake with Strawberry Sauce (Chili’s Copycat)

Berry Crumb Cake with Strawberry Sauce (Chili’s Copycat)
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Dear reader, you must make this dessert. Please put it on your Spring Baking List and make it happen at your earliest convenience. It’s so unique and so wonderful! (As I mentioned in yesterday’s post) a friend of mine recently told me all about a Berry Crumble Cake she had enjoyed at Chili’s and wondered if I could develop a recipe of its equal for home cooks like you and I and your neighbor and your sister and your Aunt Sue. I was all over the idea…Fun New Recipes are what this website is all about, as I’m sure you have noticed! I hit my local Chili’s to sample the cake and was sold on its amazing-ness in a quick hurry.

Here’s what you need to know about it.

Take a simple, fabulous crumb cake (posted yesterday, see the picture tutorial of that recipe HERE)…with a high crumb to cake ratio. (Heavy on the heavenly crumbs, my friends.)

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.

Make it. Make it and love it!

For the CINNAMON CRUMB CAKE picture tutorial click HERE. I’ve included the actual recipe in this post below, but didn’t want to overwhelm this post with photos. If you are looking for the step by step picture tutorial for the cake, just click right to it.

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

2. 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.
3. Over medium high heat, bring the mixture to a boil, stirring occasionally. Continue to stir and cook for 3 minutes or until thick.

4. 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.

Serve and enjoy!

Cinnamon Crumb Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12 servings

Ingredients

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

Instructions

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!
http://jamiecooksitup.net/2017/03/berry-crumb-cake-with-strawberry-sauce-chilis-copycat/

Recipe inspiration from Tanya Robinson and Chili’s 🙂



Post a comment!

3 Comments

  1. 1
    Eileen
    March 21, 2017 at 10:14 pm

    Just wondering why you didn’t bake the blueberries and raspberries in the cake?

    Thanks

    • 2
      Jamie
      March 22, 2017 at 11:32 am

      Hi Eileen,
      Thanks for your question. The fresh berries really give it an amazing bright flavor that pairs so well (and uniquely!) with the crumb cake.
      Best to you,
      ~Jamie

  2. 3
    Pam
    April 19, 2017 at 8:03 am

    Hi jamie ,
    I would like to make this for a group of about 120- I’m wondering if you think it would work to make it in a sheet pan – obviously it wouldn’t be as high of a cake and I’d reduce the bsking time . Do you think the taste would be the same in a thinner cake ?
    Thanks for another wonderful recipe !
    Pam

    Thank

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