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Aug 7, 2011

Amazing Blackberry Crumb Cake & What I'm Reading

I made this recipe last summer with my home-grown, organic blackberries. I googled blackberry recipes last year, and found this- amazing! Works well for frozen blueberries too! Good for breakfast, a snack, or dessert with ice cream! Will make a batch tomorrow if I have enough berries!

Sandi Rose’s Blackberry Crumb Cake

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
  • large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 pound fresh blackberries (about 3 1/2 cups), cleaned

Directions

  1. Heat oven to 350ยบ F.
  2. Make the crumb topping: In a food processor, (or by hand, I use a pastry cutter) 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, (I mix by hand) 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. (I press the berries in slightly). Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving.
From- Recipe from RealSimple.com


A few books I'm reading from the Library-

Made from Scratch by Jenna Woginrich: excllent beginner's homesteading experiences book, funny and charming!

My Walden- Tales from Dead Cow Gulch by Susan Baumgartner: not sure if I'll finish, kind of slow, more of a hermit than a homesteader IMO

Food Rules- An Eater's Manual, by Michale Pollan: I like a lot of his rules like-
eat all the junk you want as long as you make it from scratch yourself, amen! Great ideas...

Foxfire #4 :What more can I say? I love ALL these books...

Our yard looked beautiful today after all the hard work yesterday!

4 comments:

Ati. said...

Hi, I don't have you email so I write the recipe here:)

We have grams in Europe, I hope you can figure that out. Just use Google :)

blackberry muffins.
400 grams flour
175 grams brown sugar
2 teaspoons bakingpowder
1/2 teaspoon bicarbonate( i think you call it so)
100 grams melted butter
2 eggs
1,5 deciliter ( 150 gram) cream
1 dl (100 gram)yoghurt
about 100/200 grams of blackberries.

Mix the dry ingredients.
blend smelted butter, wiped eggs,cream and yogurt.
Poor the wet into the dry. Stir.
Add the berries carefully.
About 25 minutes, 175 degree Celsius

nancypo said...

Thanks!

Candy C. said...

This recipe makes me wish I had some more blackberries! The pecans in the topping would REALLY make it good!

nancypo said...

I LOVE pecans and almost always use them in my baking instead of walnuts, etc. And I'm not from the south! Only exception are my scadinavian holiday cookies with ground almonds, so good!

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