Monday, January 5, 2009
Blackberry-Raspberry Crumb Cake: Recipe
One of the things our family loves is sweets. I'm sure everyone feels that way to some extent, but I do think our family thrives on what I usually refer to as 'junk food.' So here is my version of junk - the moist and delicious crumb cake that can be eaten as breakfast or as a dessert following lunch or dinner. Ah heck - just eat it! It's good for you (wink, wink).
In the summer, I make this with three berries - strawberries, blueberries and raspberries. Or try it with a single berry - equally as good.
Blackberry-Raspberry Crumb Cake
1 1/4 cup flour
3 egg yokes
1/2 cup butter (1 stick)
3/4 cup sugar
1 tsp. baking powder
1 tsp. lemon zest
1 tsp. vanilla
1 1/4 cup flour
1/2 cup sugar
1 Tbsp. cinnamon
1 stick butter, melted
12 oz. fresh berries
Preheat oven to 350. Line a 10" springform pan with parchment paper.
In a medium bowl, mix together the flour and the baking powder and set aside.
In a large mixing bowl, cream the butter and sugar together until very light and fluffy. Add in the vanilla and the lemon zest. Next add in the egg and mix well. Add in the yokes, one at a time, and mix well after each one. Add in the flour mixture in two additions and mix after each one. Pour batter into the pan and even out with a spatula. Cover the batter with the fruit.
In a medium bowl, combine the flour, sugar and cinnamon for the topping. Add in the melted butter and with hands, form large clumps of dough and sprinkle on top of the berries.
Bake about 55 minutes and allow it to cool in the pan for 10 minutes. Remove the springform and allow it to fully cool. Before serving, sprinkle powdered sugar on top.