Linked to Meatless Mondays at My Sweey and Savory
I bought a pint of blackberries for Taylor a few days ago. He loves fresh berries. I was going to make a blackberry sauce to serve over the great waffles I made for breakfast, but I forgot. Oh well, guess I will just have to make blackberry crumb cake !! I found this recipe at Real Simple. I think mixed berries would be outstanding in this cake. I bought some really cute individual serving dishes and decided to make individual servings.
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 (I used about 1/4 teaspoon)
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)
Preheat oven to 350 degree. 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.
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.