Sandi Rose’s Blackberry Crumb Cake

blackberry-crumb-cake
Photo by Katherine Wolkoff
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Fat 23 g
    • Sat Fat 11 g
    • Cholesterol 96 mg
    • Sodium 414 mg
    • Protein 8 g
    • Carbohydrate 70 g
    • Sugar 38 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 107 mg

Heat oven to 350º F.

Make the crumb topping: In a food processor, pulse the pecans, brown sugar, flour, and butter until crumbly; transfer to a bowl and set aside. Wipe out the food processor.

Make the cake: Butter an 8-inch square baking pan. In the food processor, pulse the butter, flour, granulated sugar, baking powder, salt, and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk, and vanilla. Add the flour mixture and mix just until combined.

Ingredients

  1. Check FOR THE CRUMB TOPPING:
  2. Check 1/2 cup pecans
  3. Check 1/3 cup brown sugar, firmly packed
  4. Check 1/4 cup all-purpose flour, spooned and leveled
  5. Check 2 tablespoons cold unsalted butter
  6. Check FOR THE CAKE:
  7. Check 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
  8. Check 2 cups all-purpose flour, spooned and leveled
  9. Check 1 cup granulated sugar
  10. Check 2 teaspoons baking powder
  11. Check 1 teaspoon kosher salt
  12. Check 1/2 teaspoon ground cinnamon
  13. Check 2 large eggs
  14. Check 1 cup whole milk
  15. Check 1 teaspoon pure vanilla extract
  16. Check 1 pound fresh blackberries (about 3 1/2 cups)

Directions

  1. Heat oven to 350º F.
  2. Make the crumb topping: In a food processor, pulse the pecans, brown sugar, flour, and butter until crumbly; transfer to a bowl and set aside. Wipe out the food processor.
  3. Make the cake: Butter an 8-inch square baking pan. In the food processor, pulse the butter, flour, granulated sugar, baking powder, salt, and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk, and vanilla. Add the flour mixture and mix just until combined.
  4. Transfer the cake batter to the prepared pan. Sprinkle with the blackberries and crumb topping. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving.