We have a mulberry tree in our backyard, and my husband has me make this every year.
This was the second time in my life to eat mulberries, and while I thought they were just ok on their own, I really loved them in this cake! The ingredients were simple enough that I was able to put it together at 9:00 p.m. in my little kitchen in China (though I did have to ask a neighbor for an egg!)
Read MoreThe crumble top was too much sugar. I will try it again next year when my tree fruits again.
Read More This was the second time in my life to eat mulberries, and while I thought they were just ok on their own, I really loved them in this cake! The ingredients were simple enough that I was able to put it together at 9:00 p.m. in my little kitchen in China (though I did have to ask a neighbor for an egg!)
The crumble top was too much sugar. I will try it again next year when my tree fruits again.
This was so easy and soo soo good! The whole family loved this! I didn't have any vegetable oil on hand so I used 2 tbsps of applesauce instead. Also, I didn't use all of the topping mix on my cake because I wasn't sure how it would bake up, but I think it was fine with just a light layer (put enough so I didn't see any cake mix/berries peeking through). Also, what little cake that was left, almost tasted better the next day! Definitely making this one again!
We have and have found many Mulberry trees, so I looked for recipes and this one is very good. Husband even said it. I just doubled and made in a 9X13 pan.
This is a delightful coffee cake and a great way to use mulberries if you don't have a lot. It's definitely more of a cake than a crisp, so you taste more cake in each bite than fruit. My berries weren't particularly flavorful, so the sugar topping helped a lot. It reminded me of a blueberry/marrionberry taste once cooked. I will certainly make this again!
Was absolutely delicious! I used jaggery instead of brown sugar... yum
added nutmeg to batter and clove to topping. I would add fresh lemon to batter possibly next time
I made this gluten free for my sister, the only change to the recipe I made was I replaced the flour with an equal amount of gf flour. It cooked up great and my sister loved it. I wish I would have remembered to take a picture, but it got eaten up too quickly!
My daughter just bought a piece of property with a mulberry tree and has been giving me mulberries. I've never eaten them, so when I found this recipe, I decided to try it. I followed the recipe exactly, no substitutions. My husband and I went back for seconds while the cake was still warm! It was absolutely delicious, and as long as this tree produces mulberries, I'll be making this lovely little cake ??
This is delicious, which is a good thing, considering that I had to make a quadruple recipe after accidentally putting in too much oil! I used almond meal for a little of the flour and coconut oil for the oil. I used half the salt, but next time I'll probably leave that out completely. I only made half the amount of crumb topping it called for, and that was still plenty. I discovered that sour milk works just fine in this recipe. Next time I might add some grated coconut to the topping. This cake is not as sweet as some, and with the smaller amount of topping, I think it would make good muffins.
The new home we bought has a mulberry tree planted in the back and of course I needed to make something with the amazing berries it has been producing. This recipe was incredibly simple and tastes just as good as it looks. I followed it to a tee and will definitely be repeating in the future!
Husband LOVED it. I thought it was WAY too sweet. The crumb topping needs more butter to be more crumby I think. If I make this again I will cut the sugar in half at least, or maybe just remove the white sugar from the crumb topping.
Would definitely make again! I did pulse my mulberries in the food processor like 3 times before sprinkling them on top. Reduced sugar by 25% (but I do that for almost every recipe I make). Added the zest of 2 limes (most of which went into the batter, but some sprinkled with a little sugar over the mulberry layer). Doubled the recipe and made in a 9x13, which baked through in about 25 minutes (my oven runs a little hot).
Doubled recipe,added 1 tablespoon of lemon extract, and topped with pecans tossed with a little sugar instead of the streusel. Did not remove the stems as ours are very tender and we eat them with the fruit when we snack on them.
