• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Amish 365
  • About
  • Amish Recipes
  • Amish Culture
  • Amish Marketplace
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • YouTube
menu icon
go to homepage
  • Amish Recipes
  • Amish Culture
  • About
    • Email
    • Facebook
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Amish Recipes
    • Amish Culture
    • About
    • Email
    • Facebook
    • YouTube
  • ×

    Home » Everything Amish » Plain Culture

    Blackberry Crumb Cake

    Published: Sep 1, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 2 Comments

    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
     
    Print
    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
    1. Adjust oven rack to middle position and preheat oven to 350°F.
    2. Grease cake pan with butter.
    3. For Crumb: Combine melted butter, brown sugar, and sugar in a bowl.
    4. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.
    5. For Cake: In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.
    6. 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.
    7. Beat in ½ dry ingredients, followed by the sour cream, and then the remaining dry ingredients.
    8. Use a rubber spatula to gently fold in berries.
    9. 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.
    Wordpress Recipe Plugin by EasyRecipe
    3.2.1255

     

    « Fresh Amish Doughnuts
    Amish Peanut Butter Cup Cake »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Carmen

      June 24, 2017 at 4:27 pm

      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.

      Reply
      • Kevin

        June 24, 2017 at 4:32 pm

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    Primary Sidebar

    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

    Latest Amish Recipes

    • 10 Things You Didn’t Know About Amish Church
    • The Amish Cook - Potato Ranch Casserole
    • 5 Amish Springtime Farmhouse Recipes
    • Delicious Amish Ham Meatballs
      Delicious Amish Ham Meatballs
    dutchcrafters

    Download The "Almost Amish" Ebook

    Footer

    Footer

    About

    • About The Amish Editor
    • Download "Almost Amish" Ebook
    • Amish Communities
    • Amish Marketplace

    Contact

    • Work With Us
    • Contact

    *As a member of various affiliate programs I earn from qualifying purchases.

    Copyright © 2000 - 2020 Amish 365 | Powered by Touch The Road