Blackberry-sour cream crumble cake

Blackberry-sour cream crumble cake

New Feast
Alan Benson

One of the joys of this utterly delicious cake is that it is so forgiving! If you don’t have blackberries, use raspberries or blueberries. If you don’t have sour cream, use yoghurt, or even creme fraiche. The net result is the same: a soft, tender-crumbed cake, with tangy bursts of fruit and a lovely cinnamon-crunch topping. It’s as good for pudding as tea time. Keep it in a sealed container in the pantry for up to 4 days, or chill for up to a week.


Quantity Ingredient


Quantity Ingredient
180g plain flour
1 1/4 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
140g fresh or unthawed frozen blackberries or raspberries
240ml sour cream
1 1/2 teaspoons vanilla extract
140g unsalted butter, softened, plus extra to grease
200g golden caster sugar
2 large eggs

Crumble topping

Quantity Ingredient
120g plain flour
50g granulated sugar
80g firmly packed muscovado or dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
100g unsalted butter, melted


  1. To make the topping, combine the flour, sugars, cinnamon and salt in a bowl until well blended. Add the melted butter and mix with a fork, stirring until the butter is absorbed and the dry ingredients are uniformly moistened. Set aside.
  2. Preheat the oven to 180°C. Butter and flour the base and sides of a 23 cm square cake tin.
  3. In a medium bowl, whisk together the flour, baking powder and soda and salt until well blended.
  4. Toss the blackberries with 1 tablespoon of the flour mixture until the berries are evenly coated. Set aside. In a small bowl, whisk together the sour cream and vanilla extract. Set aside.
  5. Combine the butter and sugar in the bowl of a stand-mixer. With the paddle attachment, beat at medium speed for around 4–5 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.
  6. Lower the speed and add the flour in three batches, alternating with the sour cream. When the batter is smooth, use a rubber spatula to gently fold in the blackberries. Scrape into the prepared cake tin and smooth the surface.
  7. Sprinkle the crumble topping evenly over the surface, breaking up any large lumps with your fingers. Bake the cake for about 45 minutes, until a skewer inserted into the cake comes out clean. Place on a wire rack and leave to cool completely, still in its tin.
  8. Cut into squares and serve from the tin with tea or coffee or as dessert.
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