This moist blackberry cake is topped with a layer of big buttery crumbs.
crumb adapted from The New York Times
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Blackberry Crumb Cake
About This Recipe
|Active time:||30 minutes|
|Total time:||1 hour 30 minutes|
|Special equipment:||stand mixer, 9-inch springform pan|
|This recipe appears in:||Wake and Bake: Blackberry Crumb Cake|
- For the Crumb
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 3/4 cups (8 3/4 ounces) all purpose flour
- For the Cake
- 2 cups (10 ounces) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 cup blackberries
Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter.
For Crumb: Combine melted butter, brown sugar, and sugar in a bowl. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.
For Cake: In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a food processor fitted with a paddle attachment, cream together butter and sugar. Add eggs and vanilla extract and beat to combine. Beat in 1/2 dry ingredients, followed by the sour cream, and then the remaining dry ingredients. Use a rubber spatula to gently fold in berries.
Pour cake batter into prepared pan and smooth top. Break crumb into 1/2-inch pieces and sprinkle evenly over top of cake. Bake until crumbs are golden and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 10 minutes before releasing from pan.