Berries and Streusel Cake

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Streusel cakes are one of the favorite cakes in our family. My spouse likes to eat it in the morning next to his coffee cup, and I like serving it warm with some ice cream on the side at family dinners.

This cake has not only a generous layer of golden and crispy streusel, but also lots of berries that become soft and jam-like after baking. So good!

עוגת פירות יער ופירורים

Photo: Natalie Levin

Berries and Streusel Cake

3 large eggs
200 grams (1 cup) sugar
200 ml. sour cream
125 ml. (1/2 cup) vegetable oil
Pinch of salt
1 tsp. vanilla extract
350 grams (2 and a half cups) all-purpose flour
10 grams (2 tsp.) baking powder
200 grams frozen berries (not thawed)

For the streusel:
70 grams (1/2 cup) all-purpose flour
70 grams (1/3 cup) light brown sugar
75 grams cold butter, cut into cubes

2-3 tbsp. sliced blanched almonds
Icing sugar for serving


  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl, whisk eggs, sugar, sour cream, oil, salt and vanilla until blended.
  3. Add flour and baking powder and stir quickly just until blended.
  4. Pour the batter into the pan, and smooth the top.
  5. Sprinkle the frozen berries on top.
  6. Streusel: in a medium bowl put flour, sugar and butter cubes and mix with your hands until dough crumbs form.
  7. Sprinkle the crumbs over the berries evenly, and add some sliced almonds.
  8. Bake for 45-55 minutes or until the cake is golden, set and a skewer inserted in the center comes out with moist crumbs.
  9. Cool at room temperature, sprinkle with powdered sugar and serve.


  • Keep the cake in a closed container in the refrigerator up to 5 days. Serve at room temperature or slightly warm.
  • You can use fresh berries instead of frozen.