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
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
1 cup of sour cream
1 tsp. vanilla extract
2 cups of fresh blackberries
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!