We’re really getting to a point where I should not be allowed near major appliances. In the last month or so the washer and dryer both stopped working and required repair. The dishwasher is still leaking and in need of repair. The water filter for our ice maker is being made by a new vendor and no longer fits the machine it is in fact made for. The generator is having some kind of issue that’s about to be diagnosed and hopefully repaired. Mom’s phone can no longer handle updates.
It’s been a lot. And I swear it’s not my fault. I’m not doing anything wrong. I take care of these nice, two and a half year old pieces of equipment that literally keep our house running. It must be something about like my energy or magnetic field or something.
It’s small potatoes in life, I know, tiny blips on the radar, but it’s annoying and frustrating.
So I bake … and then handwash all the dishes because dishwasher problems :/ But when it results in things like this blackberry ginger crumb cake, I don’t really mind.
Crumb cakes are one of my all time favorite desserts or breakfasts. When fresh fruit is involved, especially blackberries, and there’s a hint of warm spice to bring the whole thing together, I pretty much cannot resist. The different textures and complimentary flavors in this home baked welcome to summer are outstanding. And when you bake up your cake, you will realize that in just one bite.
I just hope your dishwasher can tackle the mess for you.
A classic treat for breakfast or dessert with cake, tons of fresh blackberries, and crumb topping, all with a hint of warm spice.
½ cup coconut oil, room temperature
2/3 cup coconut sugar
2 large eggs
2 teaspoons vanilla bean powder
½ cup unsweetened almond milk
1 1/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 teaspoons ground ginger
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
3 cups fresh blackberries
½ cup coconut sugar
2/3 cup paleo flour blend
1 tablespoon ground cinnamon
2 teaspoons ground ginger
¼ cup olive oil
2 tablespoons pure maple syrup
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8 or 9 inch round or square cake pan.
Make the cake. In a large bowl, beat together oil and sugar until fully combined. Beat in the eggs one at a time, followed by the vanilla. Stir in half the flour, followed by the milk. Finish the batter by stirring in the remaining flour, ginger, baking powder and soda, and salt. Pour into the prepared pan and smooth into an even layer. Sprinkle with an even layer of blackberries.
Make the topping. In a medium bowl, stir together sugar, flour, cinnamon, and ginger. Stir in the oil and syrup until clumps form. Sprinkle over top of the blackberries. Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan before serving. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Sally’s Baking Addiction
- Prep Time: 20 minutes
- Cook Time: 1 hour