Blackberry Crumb Cake

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. 

They are so cute !!  I want to go back and get the round ones next.  They also had rectangular ones that would be super cute for mini loaves of bread.

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.

Transfer the cake batter to the prepared pan. Sprinkle with the blackberries and crumb topping. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving.