Blackberry-Raspberry Almond Crumbly Cake

 

This time of year my fridge is stocked with berries. I usually eat them plain and by the handfuls since they make a quick easy snack, but tonight I felt like doing something a little different with them.

Was rifling through some recipes using berries and saw one for a golden raspberry crumb cake. Since my raspberries are just the plain Jane red ones, I thought I'd change up the recipe a bit, make a few K2 modifications, and come up with something new.

May I just say mmm, mmm, mmm.

Blackberry-Raspberry Almond Crumbly Cake

batter
1/4 cup all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
4 tbsp. (1/2 stick) butter, melted and room temp
2 tbsp. vanilla
2 eggs, lightly beaten
1 cup fresh blackberries
1 cup fresh raspberries
1/2 cup sour cream

crumbly top
3/4 cup brown sugar (not packed)
8 tbsp. (1 stick) butter, chopped into small pieces
1-1/2 cups all-purpose flour
1/4 cup sliced almonds, chopped up a bit

pan prep
baking spray or shortening
flour for dusting

Lightly grease an 8 x 8" baking pan with either baking spray or shortening.  Dust with flour, shaking off any excess, and then place in the refrigerator.  Don't ask questions, just do it.

In a large bowl mix together 1/4 cup flour, sugar, baking powder, and salt.  Add in 1/2 stick melted (and cooled) butter, vanilla and eggs.  Whisk together until smooth.

Set aside and let sit for 10 minutes.  The batter will thicken up while it sits.

In the meantime, in another bowl, mix together the brown sugar and chopped butter bits. Do NOT over-mix.  You don't want them blended, just pulled together more than not.

Add in the flour and using a pastry blender or fork, mash together until the mixture forms crumbs, lots of no-bigger-than-a-pea sized crumbs.

Add in the chopped almonds and mix until evenly distributed.

When the batter's 10 minutes are up, fold in the berries and sour cream.

Remove pan from the fridge and pour the batter into the bottom.

Sprinkle the crumbly top on top of the batter, spreading it out evenly.

Bake in oven at 350 degrees for 30-35 minutes, or until an inserted toothpick comes out clean.

NOM!

NOTES

Like I did, you can substitute your favorite berry or non-berry fruit.  I think fresh peaches or apricots would be quite tasty in this form too.

If you don't like almonds, this is also an interchangeable ingredient...or can be left out entirely if you have any nut allergies.  It will still be crumbly delicious.

The cake is equally fabulous straight from the oven or at room temperature.  Makes a great companion for coffee, or a little scoop of ice cream if you wanted to fancy it up for a dessert dish.