Sandi Rose’s Blackberry Crumb Cake

Photo by Katherine Wolkoff
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.