Berry Crumb Cake with Crunchy Topping

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a small bowl, whisk together 65g all-purpose flour, 100g granulated sugar, and 2g ground cinnamon. Using fingertips or a pastry cutter, rub 55g cold cubed unsalted butter into the dry mixture until a coarse, sandy crumb forms; place in the refrigerator until needed.
3. In a large bowl, beat 115g softened unsalted butter and 200g granulated sugar with a hand mixer on medium-high for 3 to 5 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition, then stir in 5ml vanilla extract and 30ml sparkling white grape juice.
5. Whisk together 250g all-purpose flour, 12g baking powder, 3g salt, and 6g lemon zest. Gradually add the dry ingredients to the creamed butter, mixing on low speed only until the white streaks of flour disappear.
6. Grease a 9-inch springform pan and line the bottom with parchment paper. Spread the batter evenly into the pan.
7. Toss 225g mixed berries in 8g all-purpose flour, then arrange them evenly across the top of the batter.
8. Sprinkle the chilled crumble mixture generously over the berries.
9. Bake on the center rack for 40 to 45 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool in the pan for 15 to 20 minutes. Run a knife around the edge before releasing the springform ring.