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Blackberry Crumb Cake

March 25, 2013 By Elizabeth@ Pine Cones and Acorns 12 Comments

Good morning! I hope you had a great weekend. Mine was fabulous! We have old, old, old friends visiting…you know the kind that you have shared so many great adventures and times with that you just talk non-stop all the time and laugh so much by the time you go to bed at night your stomach hurts?

We have been baking and cooking up a storm. Yesterday we made this delicious Blackberry Crumb Cake, that I adapted from a Williams Sonoma recipe. I think it would be excellent with any fresh berry and an excellent addition your Easter brunch. 

Blackberry Crumb Cake

adapted from William Sonoma

Ingredients:

For crumb Topping:

1 cup flour

2/3 cup granulated sugar

1 stick of melted butter

For the cake:

13/4 cups of all purpose flour

1 cup of sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/8 tsp. nutmeg

3 eggs

1 cup of sour cream

1 tsp. vanilla extract

2 cups of fresh blackberries

Directions:

Preheat oven to 350. Grease and flour a 10 inch springform pan. Or 3 small 3-4 inch pans and 1 6 inch pan. Set aside

To make crumb topping,  in small bowl mix flour, sugar and add melted butter. Stir until mixture resembles small crumbs. Set aside

For cake: In a small bowl mix together the flour, sugar, baking powder, baking soda, salt and nutmeg. 

In another bowl, whisk together eggs, sour cream, and vanilla until well blended. Add to the flour mixture and beat until smooth, about two minutes. 

Spoon the batter into prepared pan(s). Cover evenly with blackberries, then sprinkle the topping over the berries.

Bake until topping is golden brown or until a toothpick inserted into center comes out clean, about 38-40 minutes for 10 springform pan. And about 40-50 minutes for 6 inch pan. The 3-4 inch pans only need to bake about 25-30 minutes. 

Cool on wire wrack for 20 minutes, then remove sides of pan, serve warm or at room temperature. 

These little cakes are scrumptious! They are slightly sweet, moist, tender and filled with fresh berries. The addition of the buttery crumb topping makes this delicious accompaniment to a cup of tea or coffee. 

The only thing that I would change is to make more crumb topping, (I cannot get enough of it) and to add more berries. 

I made this recipe in three 3-4 inch springform pans and one 6 inch pan. I did not have any spillage, but the little pans did look close to going over in my oven. The 6 inch pan does take longer to bake, but you have to be careful not to bake it too much, otherwise the outside gets very dark. 

I think my next recipe will be with raspberries which are a favorite. If you are searching for a coffee cake recipe than you should consider this or one of the many recipes from my post last week, follow the link HERE.

I am taking the rest of the week off to enjoy my friends, I hope you have a great week! Be safe in your travels and enjoy your day!



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Filed Under: Recipe Tagged With: Best Coffee Cake Ever, Blackberry Coffee Cake, breakfast, coffee cake

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Reader Interactions

Comments

  1. Mr Paul says

    March 25, 2013 at 7:46 am

    I'll have one with a nice cuppa please Elizabeth. x

    Reply
  2. thefarmfiles says

    March 25, 2013 at 1:02 pm

    Oh, it looks delicious. Thanks for sharing!

    Reply
  3. Castles Crowns and Cottages says

    March 25, 2013 at 1:32 pm

    Good morning sweet friend! I don't know how you do it: entertaining constantly, baking incessantly, and blogging! This looks like the perfect little gem to serve on Easter morning! HUGS! Anita

    Reply
  4. Sandy at You May Be Wandering says

    March 25, 2013 at 4:49 pm

    Those cakes look delicious…I want to jump through the computer screen and eat one!!

    Enjoy the time with your friends and family!! xoxox

    Reply
  5. michele says

    March 25, 2013 at 8:56 pm

    i will absolutely make this next weekend, elizabeth. i just love your palate and am always feelin in the mood for your recipes!

    smiles.

    michele

    Reply
  6. Unknown says

    March 26, 2013 at 7:41 am

    Looks very Yum Yum…:)

    Android Developer

    Reply
  7. Pamela Terry and Edward says

    March 27, 2013 at 12:01 am

    Ok!
    Printing this out NOW!
    Thank you!!
    xo,
    p

    Reply
  8. Jeanne Henriques says

    March 27, 2013 at 2:07 am

    Elizabeth…I read this post sitting in a cafe in Saigon and was desperate to comment but unable to do so at the time. If only I had this delicious cake in front of me. As always, thank you for sharing your wonderful recipes. I love them!

    …and thank you for your lovely comment (s)…on my post. You are a sweetie!

    jeanne xx

    Reply
  9. Things and Thoughts says

    March 27, 2013 at 8:02 pm

    The recipe looks perfect , I ve no doubt thanks for sharing !

    Reply
  10. Bonnie says

    March 28, 2013 at 1:50 am

    The recipe looks delicious. I am so glad you mentioned you would be away for a few days as I have missed your inspiration.

    Reply
  11. Palomasea says

    March 30, 2013 at 6:11 pm

    Good morning, dearest Elizabeth!
    I am so glad that you are having a wonderful time with dear friends…what a blessing!
    And these little cakes…gorgeous.
    Wishing you a beautiful Easter, my friend!
    Now I'm off to catch up with your previous posts…
    Love to you!
    – Irina

    Reply
  12. William Kendall says

    April 6, 2013 at 12:35 am

    That looks to die for! Yummy!

    Reply

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meet elizabeth

Hi, I'm Elizabeth. I'm "mad for plaid", a good book, a cup of hot chocolate and my pups. Join me as I find the beauty in life and elevate the everyday.

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