Blackberry Nectarine Crumb Cake Recipe
Calories: 18
Adjust Servings Here: 20 squares
Description
With fresh stone fruits and berries in abundance every summer, this blackberry nectarine crumb cake is a must-make. A simple, easy, and effortless recipe bursting with the flavor of sweet nectarine, the light zing from the tart blackberries, and a rich buttery crisp crumb topping that just melts in the mouth. Perfect on its own for tea or with a side of ice cream for dessert.
Ingredients
For the cake
- 3 cups (250 g) All-Purpose Flour
- 2 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter
- 1½ cup (200 g) White sugar
- 2 large Eggs
- ¼ cup (40 g) Peach Jam optional
- 1 cup (230 g) Sour cream
- 2 tsp Vanilla extract
- 2 - 3 large Peaches
- 2 cups (150 g) Blackberries
For the crumb topping
- 1 cup (125 g) All-Purpose Flour
- 1 cup (56 g) Almond Flour
- ½ cup (50 g) Sugar
- ½ tsp Lemon zest
- ½ cup (113 g) Cold butter cold
- ½ tsp Salt
Instructions
- Preheat your oven to 350°F /175°C/ Gas Mark 4 and grease a 9 x 13-inch sheet cake pan.
- Dry ingredients - Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.3 cups All-Purpose Flour , 2 tsp Baking soda , 1 tsp Baking powder , ½ tsp Salt
- Cream - In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time and beat until well combined, followed by the vanilla extract and jam if using.1 cup Unsalted butter , 1½ cup White sugar , 2 large Eggs , ¼ cup Peach Jam , 2 tsp Vanilla extract
- Combine - Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined. Do not overmix.1 cup Sour cream
- Fruit - Spread the batter into the prepared baking pan. Sprinkle the blackberries over the batter, then layer the nectarine slices on top. Sprinkle the crumble topping evenly over the fruit layer.2 - 3 large Peaches , 2 cups Blackberries
- To make the crumble topping, combine the all-purpose flour, almond flour, salt, and sugar in a bowl or food processor. Add the cold butter cubes and mix with your fingers or a fork until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the fruit layer.1 cup All-Purpose Flour , 1 cup Almond Flour, ½ cup Sugar , ½ tsp Lemon zest , ½ cup Cold butter , ½ tsp Salt
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool - Allow the cake to cool in the pan for about 15 minutes before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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