Sandi Rose’s Blackberry Crumb Cake

Blackberry Crumb Cake
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Serves 8| Hands-On Time: | Total Time:

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
  • 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.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 505
  • Fat 23g
  • Sat Fat 11g
  • Cholesterol 96mg
  • Sodium 414mg
  • Protein 8g
  • Carbohydrate 70g
  • Sugar 38g
  • Fiber 5g
  • Iron 3mg
  • Calcium 107mg
What does this mean? See Nutrition 101 .

Quick Tip

Raspberries, blueberries, strawberries, and blackberries
The cake can be made and stored, tightly wrapped, at room temperature up to a day in advance.

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