Blackberry Crumb Cake. Who cares? So what?

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 10 ounce blackberries fresh ( 2 containers)
• 1 cup confectioners' sugar 
• 2 large eggs 
• 1.8 cup flour all-purpose divided plus more for pan (spooned and leveled)
• 0.5 teaspoon kosher salt 
• 0.5 cup light-brown sugar packed
• 8 tablespoon butter unsalted room temperature
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking paper
• oven
• whisk
• baking pan
• hand mixer
• toothpicks

Directions

1. Set the oven rack in the center position. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.Make topping: In a medium bowl, whisk together melted butter, brown sugar, and ¼ teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining ¼ teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture.
2. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
3. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.Like this:Like Loading...