Name: Blackberry Crumb Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 9
Ingredients: ½ cup pecans; 1/3 cup packed light brown sugar; ¼ cup all-purpose flour; 2 tablespoons unsalted butter, cold, cubed; 1 stick unsalted butter, cold, cubed, plus more for pan; 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 ½ teaspoons ground cinnamon; 2 large eggs; 1 cup milk (I used almond milk); 2 teaspoons pure vanilla extract; About 2 ½ cups blackberries

Ingredients

Scale

Topping

½ cup pecans
1/3 cup packed light brown sugar
¼ cup all-purpose flour
2 tablespoons unsalted butter, cold, cubed

Cake

1 stick unsalted butter, cold, cubed, plus more for pan
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
2 large eggs
1 cup milk (I used almond milk)
2 teaspoons pure vanilla extract
About 2 ½ cups blackberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan.
Make the topping. In a food processor, place pecans, sugar, flour, and butter. Pulse until crumbly and mixture resembles coarse meal. Pour into a bowl, and wipe out the food processor, but it’s okay if there are some crumbs left.
Make the cake. In the food processor, place butter, flour, sugar, baking powder, salt, and cinnamon. Pulse until crumbly and mixture resembles coarse meal. There should be very few large lumps. In a large bowl, combine eggs, milk, and vanilla. Mix to combine. Add the flour and stir together until just combined.
Pour the batter into the prepared pan. Spread into an even layer. Place the blackberries in a single layer on top of the batter. They should be placed as close together as possible, but should remain in only one layer. Cover the entire surface of the batter. Sprinkle crumb topping evenly over blackberries. It should cover them entirely.
Bake 65-75 minutes (possibly longer, mine could have used a few more minutes, but I have no complaints about the cake), until a toothpick inserted in the center of the cake comes out clean, rotating halfway through if necessary (I found it wasn’t). Cool completely in pan. May be stored at room temperature for up to 3 days, or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven wrapped in parchment placed on foil for about 15 minutes.

Notes

Recipe adapted from Love.Life.Eat

Prep Time: 15 mins
Cook Time: 75 mins