Blackberry Crumb Cake

I feel like it's been a while since I shared a cake. Today seemed as good a time as any, so here ya go.



Blackberry Crumb Cake. Blackberries are one of my favorite things on this earth.



This recipe is from The Barefoot Contessa. She used fresh blueberries, but you can use any berry you'd like. I'm sure she won't mind. I have made this particular cake 3 times now. The first couple times I did indeed use fresh blueberries, but they aren't in season any more, and I had some frozen blackberries in my freezer. It was killer. Both ways.



Streusel topping also ranks pretty darn high on my list of favorite things...yours too? Oh good.
This one's a keeper. Trust me.

Blackberry Crumb Cake
adapted from Ina Garten and foodnetwork.com

To make the streusel topping:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

Combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter. Mix well and set aside.

To make the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups fresh/frozen blackberries, roughly chopped (or 1 cup fresh blueberries)


Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Add the eggs 1 at a time, and mix until just combined, then add the vanilla, lemon zest, and sour cream. In a separate bowl, combine the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Gently mix the berries with about a tablespoon or so of flour...just enough to barely coat them. Gently fold in the berries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife.

With your fingers, crumble the streusel topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve.