Recipe Description:
Any leftovers make a great breakfast treat for houseguests.

Ingredients:
For The Crumb Topping:
2 1/4 ounces (1/2 cup) unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon kosher salt
2 ounces (1/4 cup) unsalted butter, chilled

For The Cake:
2 cups fresh blueberries, raspberries, or a mix 13 1/2 ounces (3 cups) unbleached all-purpose flour; more for the pan and for the berries
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
6 ounces (3/4 cup) unsalted butter, softened at room temperature; more for the pan
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk

For The Vanilla Creme Fraiche:
1 pound (2 cups) crème fraiche
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar

Instructions:
Make the crumb topping: Mix the flour, brown sugar, and salt in a medium bowl. Cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. (This topping can be made ahead and stored, tightly covered, in the refrigeiator for up to a week.)

Make the cake: Rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Generously butter and flour a 12-cup bundt pan. In a medium bowl, mix the flour, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment or with a hand-held electric mixer, whip the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well for 15 seconds after each addition. Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 1 to 2 minutes. On low speed, add the dry ingredients one-third at a time, alternating with the buttermilk 1/2 cup at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium and beat for about 15 seconds to mix the batter fully.

Transfer the berries to a medium bowl and toss gently with 2 teaspoons flour. Gently fold the berries into the cake batter with a rubber spatula, to avoid crushing the berries too much. Scrape the batter into the prepared pan with the rubber spatula, level the batter, and sprinkle with the crumb topping.

Bake until a toothpick or wooden skewer comes out clean when inserted into the middle of the cake, 45 to 55 minutes. Let the cake rest for 10 minutes before turning it out onto a rack. Flip the cake back over so that the crumb topping is upright. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.

Make the vanilla crème fraiche: In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held electric mixer, whip the crème fraiche, vanilla extract, and sugar until soft peaks form, about 2 minutes. Cover and refrigerate until ready to use.

To serve: Slice the cake and serve each slice with a dollop of the crème fraiche.

No of Servings:
twelve to sixteen