Blackberry Cake With Crumble Topping
This blackberry cake features a spiced crumble topping. Sour cream in the cake batter makes the cake tender and moist!
Blackberry cake with a crumble topping is one of those desserts that feels both homey and just a little special. The cake itself is soft and tender thanks to sour cream in the batter, while the blackberries add bursts of juicy flavor as they bake.
The spiced crumble topping finishes it off with a buttery crunch and warm notes of cinnamon and nutmeg. It’s a great choice for dessert, but it’s just as welcome with coffee in the afternoon or served as a casual brunch cake.
What You’ll Like About This Recipe
Moist, tender cake. Sour cream keeps the crumb soft without making the cake heavy.
Juicy blackberry flavor. Fresh or frozen berries bake right into the cake.
Buttery crumble topping. A spiced crumb adds texture and a bakery-style finish.
Ingredient Notes
- All-purpose flour: Provides structure for both the cake and the crumble topping.
- Sour cream: Adds moisture and tenderness to the cake batter.
- Butter: Softened butter blends smoothly into the batter; melted butter helps create a crumbly topping.
- Blackberries: Fresh are ideal, but frozen berries work well without thawing.
- Brown sugar: Adds depth and caramel notes to the crumble.
- Cinnamon and nutmeg: Bring warmth and balance to the topping without overpowering the fruit.
- Springform pan: Makes removing the cake easy once it has cooled.
Steps to Make Blackberry Cake With Crumble Topping
- Prepare the pan and preheat the oven.
- Combine the dry ingredients for the cake and set aside.
- Cream the butter and sugar, then mix in the eggs, vanilla, and sour cream.
- Add the dry ingredients and mix until smooth.
- Spread the batter evenly in the pan.
- Sprinkle the blackberries over the batter.
- Mix the crumble topping until crumbly and scatter it over the berries.
- Bake until the cake is set and lightly browned, then cool before removing the pan sides.
Tips
- If using very large blackberries, cut them in half for more even distribution.
- Place the springform pan on a baking sheet to catch any butter drips.
- Check the cake near the end of baking to avoid overbrowning the topping.
- Let the cake cool before slicing so it holds together neatly.
Recipe Variations
- Use a different berry. Blueberries or raspberries can be substituted for the blackberries.
- Add citrus zest. Lemon or orange zest brightens the flavor of the cake.
- Make it extra spiced. Add a pinch of ginger or cardamom to the crumble topping.
- Try a mixed fruit version. Combine blackberries with sliced peaches or apples.
Serving Suggestions
- Serve slightly warm or at room temperature.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with coffee or tea for an afternoon treat.
- Choose fresh berries on the side for a simple garnish.
How to Store
Refrigerate: Store covered in the refrigerator for up to 4 days.
Freeze: Wrap slices well and freeze for up to 2 months.
Refresh: Bring to room temperature or warm briefly before serving.
Frequently Asked Questions
Blackberry Cake With Crumble Topping
Ingredients
- 1 1/2 cups all-purpose flour, 6 3/4 ounces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/2 cup sour cream
- 2 cups blackberries, fresh or frozen
Crumb Topping
- 1/2 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 5 tablespoons butter, melted
Instructions
- Heat oven to 350 F.
- Grease and flour a 9-inch springform pan.
- Combine the 1 1/2 cups flour, baking powder, salt, baking soda. Set aside.
- In a mixing bowl with an electric mixer, beat the 4 ounces of butter with the granulated sugar until light and fluffy, about 4 minutes. Beat in eggs until smooth. Add the vanilla and sour cream, blend well.
- With the mixer on low speed, slowly beat in the flour mixture until smooth and well blended. Spread the mixture in the prepared pan.
- Sprinkle the blackberries over the batter.
- In another bowl, combine the brown sugar, 3/4 cup flour, cinnamon, nutmeg, and the 5 tablespoons of melted butter. Mix with a fork until crumbly. Sprinkle the crumbs evenly over the blackberries.
- Bake for 35 to 40 minutes, or until set and lightly browned. A toothpick inserted into the center of the cake should come out clean or with very few crumbs clinging.
- Cool for about 10 minutes on a rack; remove the pan sides and cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
