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
  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.
Recipe by Amish 365 at https://www.amish365.com/blackberry-crumb-cake/