Sandi Rose’s Blackberry Crumb Cake

Blackberry Crumb Cake
Katherine Wolkoff
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preparation
20
minutes
cooking
140
minutes
Serves 8

Ingredients

FOR THE CRUMB TOPPING:
1/2
cup
pecans
1/3
cup
brown sugar, firmly packed
1/4
cup
all-purpose flour, spooned and leveled
2
tablespoons
cold unsalted butter
FOR THE CAKE:
1/2
cup
(1 stick) cold unsalted butter, cut into pieces, plus more for the pan
2
cups
all-purpose flour, spooned and leveled
1
cup
granulated sugar
2
teaspoons
baking powder
1
teaspoon
kosher salt
1/2
teaspoon
ground cinnamon
2
large eggs
1
cup
whole milk
1
teaspoon
pure vanilla extract
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.
Sandi Rose
July 2010

Nutritional Information

  • Per Serving
  • Calories 505
  • 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
What does this mean? See Nutrition 101.

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