Mixed Berry Crumb Cake


I got my July(!) issue of Real Simple in the mail yesterday and read through it when I got home from work.  In the food section, every single thing that they had listed looked absolutely delicious.  Since dinner was super simple to make, it left me wanting to do more in the kitchen.  A recipe was listed for a blackberry crumb cake and I had a bag of mixed berries in the freezer that I wanted to use, so I merged the two together to make breakfast for the rest of the week.  Below is how I made it (the only difference is that I used frozen mixed fruit and the original recipe called for 3.5 cups of fresh blackberries).

Crumb Topping:
1/2 cup Pecans
1/3 cup Brown Sugar, firmly packed
1/4 cup Flour
2 tablespoons Cold, Unsalted Butter

Cake:
1 stick Cold, Unsalted Butter, cut into pieces
2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Ground Cinnamon (I may have used a tad more)
2 Eggs
1 cup Milk
1 teaspoon Vanilla Extract
2-3 cups Frozen Mixed Berries

In a food processor, pulse the pecans, brown sugar, flour, and butter for the crumb topping until crumbly.  Transfer to a bowl and set aside.  Wipe out the food processor and add the butter, flour, sugar, baking powder, salt, and cinnamon for the cake, pulsing until crumbly.  In a bowl, whisk together the eggs, milk, and vanilla.  Add the flour mixture to the liquid mixture and stir until just combined.  Pour the batter into an 8-inch square baking pan that has been sprayed with non-stick cooking spray.  Sprinkle the top with the mixed berries and the crumb topping.  Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely in the pan before cutting and serving.