This moist blackberry cake is topped with a layer of big buttery crumbs.
Crumb adapted from The New York Times.
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 large 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.
Stand mixer, 9-inch springform pan
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 2g||7%|
|Total Sugars 28g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|