Description
This Blackberry Nectarine Crumb Cake is a delightful summer dessert, combining the sweet and tangy flavors of fresh peaches and blackberries with a buttery, crispy crumb topping. Perfect for tea time or served with a scoop of ice cream for a decadent treat. This easy and effortless recipe is sure to become a family favorite!
Ingredients
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For the Cake:
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3 cups (250 g) All-Purpose Flour
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2 tsp Baking Soda
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1 tsp Baking Powder
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1/2 tsp Salt
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1 cup (227 g) Unsalted Butter
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1 1/2 cup (200 g) White Sugar
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2 large Eggs
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1/4 cup Peach Jam (optional)
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1 cup (230 g) Sour Cream
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2 tsp Vanilla Extract
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2 – 3 large Peaches, sliced
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2 cups (150 g) Blackberries
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For the Crumb Topping:
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1 cup (125 g) All-Purpose Flour
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1 cup (56 g) Almond Flour
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1/2 cup (50 g) Sugar
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1/2 tsp Lemon Zest
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1/2 cup (113 g) Cold Butter, cold
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1/2 tsp Salt
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Instructions
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Preheat your oven to 350°F / 175°C / Gas Mark 4 and grease a 9 x 13-inch sheet cake pan.
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Prepare the Dry Ingredients:
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
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Cream the Butter and Sugar:
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In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peach jam (if using).
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Combine Wet and Dry Ingredients:
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Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Do not overmix.
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Add Fruit:
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Spread the batter into the prepared baking pan. Sprinkle the blackberries over the batter, then layer the nectarine slices on top.
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Make the Crumb Topping:
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In a bowl or food processor, combine the all-purpose flour, almond flour, salt, and sugar. Add the cold butter cubes and mix with your fingers or a fork until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit layer.
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Bake:
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Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Cool:
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Allow the cake to cool in the pan for about 15 minutes before serving.
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Notes
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For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
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If you don’t have almond flour, you can substitute with regular all-purpose flour.
Nutrition
- Serving Size: 1 square
- Calories: 290 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg