So, can we talk about how much I love a crumb topping? I’m not the only one right? It takes anything that’s rather simple and delicious and just puts it over the top for me. There is just something about that sweet, crunchy, and buttery topping that wins my heart every time. These bars were no exception.
I had a huge abundance of blackberries in my fridge since they are relatively inexpensive at the moment, and thought besides using them in my daily smoothies I would give them a try in some cake. The result was a moist and fluffy cake, studded with blackberries and a light orange flavour from the orange zest, and of coarse covered in that wonderful crumb topping. I also have to tell you that these bars tasted great warm, at room temperature, and great the next day. It was all in the name of quality control.
Have a great day!
A light and moist coffee cake studded with fresh blackberries and orange zest. Covered in a crumb topping.
- 1 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 oz) unsalted butter, at room temperature
- 3/4 cup sugar
- finely grated zest of 1 orange
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt (preferably balkan style) or sour cream
- 1/2 pint blackberries (4 oz)
- 1 tablespoon firmly packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- pinch of salt
- 4 tablespoons unsalted butter, room temperature
- Preheat oven to 350 degrees F. Lightly butter and flour an 8x8-inch baking pan.
- In a medium, whisk together 1 cup of flour, the baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitter with the paddle attachment, beat together the butter, sugar, and orange zest on medium speed until light and fluffy, about 3 minutes. Beat in the egg, and vanilla, Scrape the bowl to clean the sides. Lower the speed to low and add in the flour mixture in 3 additions, alternating with the yogurt in 2 additions, beginning and ending with the flour. Beat just until combined.
- Using the same bowl that the flour mixture was in, combine the blackberries, 1 tablespoon flour and 1 tablespoon brown sugar.
- Spread half the batter into the prepared ban. Top with the berry mixture, making sure that no berries touch the sides of the pan. Spread the remaining batter gently over the berries, and smooth the top.
- In a small bowl (I used the same bowl I used for the flour and then berries), combine the flour, brown sugar, salt, and butter. Using your fingers work all the ingredients together until combined. Press the mixture into a ball, then separate using our fingers into crumbs. Sprinkle the crumbs evenly over the cake.
- Bake until a toothpick inserted into the centre comes out clean, about 45 minutes. Transfer the cake pan to a wire rack to cook. Cut into squares and serve.
This cake is easily doubled and baked in a 9x13-inch pan.
Adapted from Breakfast Comforts (Williams-Sonoma)
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