Blackberry Thyme Crumb Cake
Preparation time: 1 hour
Baking time: 30 - 40 minutes
Serves: 20 meddium pieces
Recipe is adopted from http://www.cookingclassy.com
For the cake:
- 1 ½ cup flour
- ½ cup sugar
- 1/8 tsp salt
- 1 tsp baking soda
- 1 tsp dried thyme
- Zest of one lemon or lime
- 125 gr cold butter cut into cubes
- 1 yolk
- 2 vanillas
For the blackberry topping
- 1 ½ - 2 cups blackberries, blueberries or raspberries
- 2 tsp corn starch
- 1 tbsp fresh lemon juice
- 4 tbsp brown sugar
Preheat oven to 190 degrees Celsius (375 F). Butter a baking dish (20x16 cm). In large bowl whisk together flour, sugar, salt, baking soda, thyme and the lemon zest. Add the cold butter, cut into small cubes. With hands or fork, mix the butter with the other ingredients until it resembles coarse crumbs. Beat the egg yolk with and vanilla until combine. Incorporate it in the other mixture. Press 2/3 of the mixture into prepared dish.
For the topping
Add the blackberries in a bowl. Sprinkle the sugar, cornstarch and squeeze some lemon juice over them. Toss them until evenly coated. Spread the mixture over crust in the baking dish. Sprinkle remaining crust mixture over them. Press gently. Sprincle the brown sugar on top.
Bake for about 40 minutes in the oven until top is golden brown. Take out from the oven and allow to cool for 30 minutes. Cut into squares. I left mine over the night in the fridge. It is easier for cutting.
Before serving you can warm it in a microwave and serve it with some ice cream.
P.S The blackberry cake staid a little longer in the refrigerator than it was planned. As a result, the sugar has melted and the top was not so crispy. To get back to its suitable for serving shape, I sprinkle some chopped butter cookies on top;)
fruits » blackberries
dairy » butter
flours » all purpose
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