I LOVE crumb cake so this recipe was irresistible as a use for my last half pint of fresh picked blackberries. It was originally a recipe for Blackberry Crumb Muffins. Because the description in the New York Times article made it sound so decadent, I decided it should be more of a dessert than a breakfast and more of a cake than muffins. After eating some for dessert, we woke up and ate more for breakfast! I preferred it for breakfast with a cup of coffee. It would also be wonderful for a special snack with a cup of tea. 🙂 This recipe was adapted from the New York Times, contributed by Melissa Clark. I substituted Greek yogurt for sour cream in the cake.
For the Crumb Topping:
- 255 grams all-purpose flour (about 1 1/2 cups)
- 75 grams granulated sugar (about 1/3 cup)
- 105 grams dark brown sugar, lightly packed (about 1/2 cup)
- 6 grams ground cinnamon (about 1 1/2 teaspoons)
- 1 gram ground allspice (about 1/4 teaspoon)
- 1 gram fine sea salt (about 1/4 teaspoon)
- 170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)
For the Cake:
- 170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)
- 200 grams granulated sugar (about 1 cup)
- 3 large eggs, at room temperature
- 1 cup sour cream or fat free Greek yogurt
- 1 1/2 teaspoons vanilla extract
- Finely grated zest of 1 lemon
- 325 grams all-purpose flour (about 2 1/2 cups)
- 10 grams baking powder (about 2 teaspoons)
- 3 grams baking soda (about 1/2 teaspoon)
- 3 grams fine sea salt (about 1/2 teaspoon)
- 1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)
- confectioners’ sugar, for dusting, if desired
- Heat oven to 350. If making muffins: Grease or line 24 muffin cups. If making a cake: Grease and line a 9 x 13-inch glass baking pan with parchment paper; grease parchment.
- Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
- Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in yogurt/sour cream, vanilla and zest.
- In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
- Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
- Bake for 25 to 30 minutes for muffins, or 35-40 minutes (on convection) for a 9 x 13-inch cake, or until golden and the center springs back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn’t be wet.) Transfer to a wire rack. Serve warm or let cool completely and freeze.
- Dust with confectioners’ sugar, if desired, before serving.
- Yield: 24 muffins or a 9 x13-inch cake