Berry Crumb Cake

Topping:

1. In a medium bowl, mix the brown sugar, granulated sugar, cinnamon and salt.
2. Add the melted butter and mix until well blended.
3. Stir in the flour and nuts and mix well; set aside.

Cake:

1. Preheat oven to 350°F and spray a 9-inch cake pan with nonstick baking spray such as Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon; set aside.
3. In the bowl of a mixer, blend the butter and sugar on high speed until creamy (about 2 minutes).
4. Scrape the sides of the bowl.
5. Add the egg and blend in on medium speed.
6. Add the sour cream and vanilla and blend in on medium speed. The mixture may look broken or separated.
7. On low speed, add the flour mixture and blend well.
8. Pour half the batter into the prepared pan.
9. Top with the fruit spread and gently spread it to within one inch of edge of the pan.
10. Top with remaining cake batter and use an offset spatula to cover the fruit spread.
11. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
12. Allow to cool on a wire rack.
13. Cut and serve.