Jammy Blackberry Almond Crumble Cake: A Culinary Symphony of Flavors

Jammy Blackberry Almond Crumble Cake: A Delightful Treat

Indulge in the irresistible flavors of a jammy blackberry almond crumble cake. This delectable dessert combines the tart sweetness of blackberries, the nutty richness of almonds, and the irresistible crunch of a buttery crumble topping. Here's a complete guide to master this culinary masterpiece:

Ingredients for the Blackberry Filling:

- 3 cups fresh blackberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground cinnamon

Ingredients for the Cake Batter:

- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk

Ingredients for the Almond Crumble Topping:

- 1/2 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into small pieces

Instructions:

1. Prepare the Blackberry Filling: In a medium bowl, combine the blackberries, sugar, cornstarch, and cinnamon. Toss to coat and set aside.

2. Make the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients.

3. Assemble the Cake: Pour half of the batter into the prepared pan. Spread the blackberry filling over the batter. Top with the remaining batter and spread evenly.

4. Create the Almond Crumble Topping: In a small bowl, combine the almonds, flour, oats, brown sugar, and cold butter pieces. Use your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumble topping over the cake batter.

5. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve: Let the cake cool in the pan for 10 minutes before serving warm or at room temperature.

Tips:

- For a more intense blackberry flavor, use a combination of fresh and frozen blackberries.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a nuttier crumble topping, use chopped walnuts or pecans instead of almonds.
- This cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Enjoy the delightful harmony of sweet and tart in every bite of this irresistible jammy blackberry almond crumble cake. Its crumbly topping, juicy filling, and moist cake will captivate your taste buds and leave you craving for more.