Blackberry Cream Cheese Crumb Cake

yield: SERVES 10

 

prep time: 35 MINUTES

 

total time: 4 HOURS, 35 MINUTES

Source: Sally's Baking Addiction

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar, divided
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) full-fat sour cream, at room temperature
• 1 and 1/3 cups (166g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 heaping cup (125g) fresh or frozen blackberries (do not thaw)
• one 8-ounce block cream cheese, softened to room temperature

Crumb Topping

• 1/3 cup (67g) packed dark or light brown sugar
• 1/2 (62g) cup all-purpose flour
• 1 and 1/2 teaspoons ground cinnamon
• 3 Tablespoons (43g) unsalted butter, cold and cubed

Directions:

1. Preheat oven to 350°F (177°C). Grease and lightly flour a 9 or 10-inch springform pan.
2. Make the cake: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and 3/4 cup granulated sugar together on high speed until creamy and combined, about 2 minutes. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the flour, baking powder, baking soda, and salt. Turn the mixer on low speed and beat until completely combined. Using a rubber spatula or wooden spoon, fold in the blackberries.
3. Spread the batter into the prepared pan. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and remaining 1/4 cup granulated sugar together until combined. Spoon and spread over cake batter. It's a thick cream cheese topping, so do your best to spread around. Set aside.
5. Make the crumb topping: Combine the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles pea sized crumbs. Sprinkle evenly over cream cheese layer.
6. Bake the cake for 60-65 minutes or until it no longer jiggles in the center. A toothpick inserted in the center should come out *mostly* clean. A few moist crumbs are ok. I like to loosely cover the top of the cake with aluminum foil at the 30 minute mark to prevent over-browning.
7. Allow the cake to cool completely before slicing and serving. I like to place it in the refrigerator after 30 minutes of cooling at room temperature. This speeds things up.
8. Slice and serve. Store leftovers in the refrigerator.
9. 
   
10. Notes: 

• We used a pint of fresh blueberries, which was good.
• It took at least 15 minutes longer in the oven than the directions said.
• A toothpick wasn't a great indication of doneness.  Bake it until the center no longer jiggles.
• We ate it cold (refrigerated) the next day and that was really good.