Blackberries continue to produce a bumper crop in most of the Midwest this summer. The packed with flavor fruits are finding their way into jams, breads, and cakes on Amish farmsteads. I'll share a delicious recipe with you for "blackberry crumb cake" that is popular in Amish kitchens. Yum! From this angle, the photo sort of looks like it is a crumb topped pie, but the consistency inside is definitely more cake than pie. This makes a delicious breakfast or nice summer-time snack. The instructions have been modified to fit those who have food processors, but you can do everything manually also.
- For the crumb topping:
- 8 tablespoons (1 stick) unsalted butter, melted
- ⅓ cup light brown sugar
- ⅓ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1¾ cups (8¾ ounces) all purpose flour'
- for the cake:
- 2 cups (10 ounces) all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter
- 1 cup sugar
- 2 eggs
- 1½ teaspoons vanilla extract
- ½ cup sour cream
- 1 cup blackberries
- Adjust oven rack to middle position and preheat oven to 350°F.
- Grease cake pan with butter.
- 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.
- For Cake: In a medium bowl whisk together flour, baking 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 ½ dry ingredients, followed by the sour cream, and then the remaining dry ingredients.
- Use a rubber spatula to gently fold in berries.
- Pour cake batter into prepared pan and smooth top. Break crumb into ½-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.
What size pan does this recipe need? It looks like a pie pan in the picture. That is a pet peeve of mine, when a recipe does not list the size of the pan.
Carmen, use a 9" pie pan. That is a pet peeve of mine too and Amish cooks are notorious for leaving pan sizes out of their recipes, I was going to make an Amish recipe today an abandoned it when I saw they didn't have a pan size listed, I'll try to catch that next time before posting!