Blackberry Crumb Cake Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
20130602 - wakeandbake黑莓cake.jpg——碎屑
Carrie Vasios

This moist blackberry cake is topped with a layer of big buttery crumbs.

Crumb adapted fromThe New York Times.

Recipe Details

Blackberry Crumb Cake Recipe

Active30 mins
Total90 mins
Serves8 to 12 servings

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For the Crumb:

  • 8tablespoons(1 stick)unsalted butter, melted

  • 1/3cuplight brown sugar

  • 1/3cupsugar

  • 1teaspooncinnamon

  • 1/2teaspoonground ginger

  • 1/2teaspoonsalt

  • 1 3/4cups(8 3/4 ounces)all-purpose flour

For the Cake:

  • 2cups(10 ounces)all-purpose flour

  • 1 1/2teaspoonsbaking powder

  • 1/4teaspoonbaking soda

  • 1/2teaspoonsalt

  • 12tablespoons(1 1/2 sticks)unsalted butter

  • 1cupsugar

  • 2largeeggs

  • 1 1/2teaspoonsvanilla extract

  • 1/2cupsour cream

  • 1cupblackberries

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Grease cake pan with butter.

  2. For Crumb: Combine melted butter, brown sugar, and sugar in a bowl. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.

  3. For Cake:在一个中等大小的碗里一起搅拌面粉,烘焙powder, baking soda, and salt; set aside. In the bowl of a food processor fitted with a paddle attachment, cream together butter and sugar. Add eggs and vanilla extract and beat to combine. Beat in 1/2 dry ingredients, followed by the sour cream, and then the remaining dry ingredients. Use a rubber spatula to gently fold in berries.

  4. Pour cake batter into prepared pan and smooth top. Break crumb into 1/2-inch pieces and sprinkle evenly over top of cake. Bake until crumbs are golden and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 10 minutes before releasing from pan.

Special Equipment

Stand mixer, 9-inch springform pan

This Recipe Appears In

Nutrition Facts(per serving)
474 Calories
22g Fat
63g Carbs
6g Protein
×
Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 474
% Daily Value*
Total Fat22g 29%
Saturated Fat 13g 66%
Cholesterol87mg 29%
Sodium284mg 12%
Total Carbohydrate63g 23%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein6g
Vitamin C 3mg 13%
Calcium 71mg 5%
Iron 2mg 14%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)