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.
Amish Blackberry Crumb Cake
Ingredients
- 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
Instructions
- 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.
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Carmen
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.
Kevin
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!