breakfast, cakes, desserts, recipes, sweet, Uncategorized
|
July 10, 2010

Sandi’s Blackberry Crumb Cake

what's up, blackberry?!

This cake disappeared from my kitchen counter in less than 24 hours. I’m not ashamed because I’ve already faced the fact that I have no intention of putting a bathing suit on this summer. Fat juicy blackberries suspended in a moist cake loaded with a pecan crumb topping. What could be better?  Now that breakfast is covered, what’s for lunch?

Shall we get started? Put on your apron!

Gather you crumb ingredients. Let’s get that out of the way first.

crumb ingredients

Whir them up in a food processor! Set aside in a bowl. Clean out your food processor! We need it for the batter!

making crumb topping

Now let’s get to the cake part. Add your dry ingredients in. Pulse once or twice.

cinnamon in it (say that out loud) it's hard.

Here comes your butter chunks! Pulse pulse pulse and done!

making dough

Now we work on the wet ingredients in a bigger bowl. Milk, eggs, vanilla….love.

wet ingredients

And then dry meets wet. Stir stir stir.

dry meets wet

Pour the dough in a lubed baking pan. Sprinkle juicy fat blackberries on top!

blackberry confetti

Top with your crumb cake!! There’s a lot of it. Time to get excited! Now into the oven it goes.

crumb topping on top!

And we have a nicely browned Blackberry Crumb Cake. Let is cool off!

freshly ovened

Little hands will love this cake!

lil fingers

Just so you know, it’s Coop approved!

coop approved!!!!

Now fix yourself a slice!

And don’t worry about fitting into that bathing suit. Who really cares?

Sandi’s Blackberry Crumb Cake

(Recipe from Real Simple Magazine)

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 (I used about 1/4 teaspoon)
  • 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)
Preheat oven to 350 degree. 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.
11 comments

Leave a Comment