By Chris Morocco, Bon Appétit
Miso and 100% whole wheat flour add salty-nutty complexity to this crumb cake. It’s super tender and moist with plenty of crumble topping above and fresh berries below—you’ll find yourself reaching for a slice for both breakfast and dessert.
Yield
8 servings
Ingredients
Crumble
- ¾ cup (95 g) whole wheat flour
- ½ cup (packed) (85 g) light brown sugar
- 4 Tbsp. unsalted butter, melted
- 3 Tbsp. white miso
Cake
- 1 cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan
- 1¾ cups whole wheat flour (260 g), plus more for pan
- 1½ tsp. baking powder
- 1 tsp. kosher salt
- ¼ tsp. baking soda
- 2 large eggs
- 1 cup (packed) (200 g) light brown sugar
- 1 cup whole-milk Greek yogurt
- 1 tsp. vanilla extract
- 1-pint blueberries
Recipe Preparation
Crumble
Mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.
Cake
- Preheat oven to 350°. Lightly grease a 9" cake pan with butter. Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine.
- Whisk eggs, brown sugar, and yogurt in a medium bowl. Add vanilla and 1 cup melted butter and whisk to combine. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not overmix. Mix in blueberries.
- Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.
- Bake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until the top of the cake is firm and a tester inserted into the center comes out clean, 60–70 minutes total. Let cake cool in pan, at least 2 hours, then cut into slices in the pan.
Do Ahead
The cake can be made 1 day ahead. Tightly wrap and store at room temperature.
