BLACKBERRY CRUMB CAKE

Serves 8| Hands-On Time: 20m | Total Time: 2hr 20m

Ingredients

• FOR THE CRUMB TOPPING:
• 1/2 cup pecans
• 1/3 cup brown sugar, firmly packed
• 1/4 cup all-purpose flour, spooned and leveled
• 2 tablespoons cold unsalted butter
•  
• FOR THE CAKE:
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
• 2 cups all-purpose flour, spooned and leveled
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 pound fresh blackberries (about 3 1/2 cups)

Directions

1. Heat oven to 350º F.
2. Make the crumb topping: In a food processor, pulse the pecans, brown sugar, flour, and butter until crumbly; transfer to a bowl and set aside. Wipe out the food processor.
3. Make the cake: Butter an 8-inch square baking pan. In the food processor, pulse the butter, flour, granulated sugar, baking powder, salt, and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk, and vanilla. Add the flour mixture and mix just until combined.
4. Transfer the cake batter to the prepared pan. Sprinkle with the blackberries and crumb topping. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving. 

Nutritional Information

• Per Serving
• Calories 505

• Fat  23g
• Sat Fat  11g
• Cholesterol  96mg
• Sodium  414mg
• Protein  8g
• Carbohydrate  70g
• Sugar  38g
• Fiber  5g
• Iron  3mg
• Calcium  107mg