Rating: 3.5 stars
261 Ratings
  • 5 star values: 69
  • 4 star values: 44
  • 3 star values: 63
  • 2 star values: 59
  • 1 star values: 26
Sandi Rose

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Credit: Katherine Wolkoff

Recipe Summary

hands-on:
20 mins
total:
2 hrs 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350º F.

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  • 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.

  • 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.

Nutrition Facts

505 calories; fat 23g; saturated fat 11g; cholesterol 96mg; sodium 414mg; protein 8g; carbohydrates 70g; sugars 38g; fiber 5g; iron 3mg; calcium 107mg.
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