Blackberry Crumble Cake

This post is also available in german/deutsch
Hello March. Slowly, the snow gives way to spring and finally, the thick jacket can hopefully get stuck in the closet soon. After our little excursion in the Tyrolean mountains (blogpost coming soon), it was also back quickly in my beloved kitchen. And the result is a juicy blackberry crumble cake. I love it when we sit together on Sundays, eat delicious homemade cake and chat.
Blackberries
If you fancy other fruits, you can use other fruits or berries depending on the season. Rhubarb, cherries, plums or even apricots. Depending on the sweetness of the fruit I add more or less sugar.

Blackberry Crumble Cake

base
70-100 g of brown sugar
100g soft vegan butter
250 g spelt flour type 630
1 tbsp baking powder
1 tbsp of flaxseed flour and 3 tbsp of water, soaking for 10 minutes
125 ml oat milk
1 tbsp apple cider vinegar
1 tbsp vanilla extract
1/4 tsp cinnamon
covering
120 g frozen, – or fresh blackberries
50 g spelt flour type 630
40 g vegan butter, cold
1 tbsp of sugar
Springform pan 20 cm

base
Greasy springform. Preheat the oven to 200 ° C.
Beat butter and sugar in a bowl until frothy. Mix flour with baking powder and stir. Flaxseed egg, milk, vinegar, vanilla and cinnamon also stir. Pour the dough into the springform and smooth.
Crumbles
Distribute blackberries evenly on the dough. For the crumbles knead flour, sugar and butter with your hands. Then spread the crumbles on the cake. Cover the cake as desired with chopped almonds or almonds.
Put in the oven and bake for 30-40 minutes. Make a stick sample. If no dough gets stuck, the cake is ready.
Cool on a wire rack.
Who likes to dust the cake with powdered sugar.

Print

Blackberry Crumble Cake

This delicious blackberry crumble cake is easy and ready in 50 minutes. I love the moist texture and juice blackberry topping.

Course bake, Cake

Keyword blackberry

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 10

Author Klaraslife

Ingredients

base

• 70-100 g of brown sugar
• 100 g soft vegan butter
• 250 g spelt flour typ 630
• 1 tbsp baking powder
• 1 tbsp of flaxseed flour and 3 tbsp of water soak for 10 minutes
• 125 ml oat milk
• 1 tbsp vinegar
• 1 tbsp vanilla extract
• 1/4 teaspoon cinnamon

covering

• 120 g frozen or fresh blackberries
• 50 g spelt flour typ 630
• 40 g vegan butter cold
• 1 tablespoon of sugar

Springform 20 cm

Instructions

base

• Greasy springform. Preheat the oven to 200 ° C.
• Beat butter and sugar in a bowl until frothy. Mix flour with baking powder and stir. Add flaxseed egg, milk, apple cider vinegar, vanilla and cinnamon, mix. Pour the dough into the springform and smooth.

Crumbles

• Distribute blackberries evenly on the dough. For the crumbles knead flour, sugar and butter with your hands. Then spread the crumbles on the cake. Cover the cake as desired with chopped almonds or almond slices.
• Put in the oven and bake for 30-40 minutes. Make a stick sample. If no dough gets stuck, the cake is ready.
• Cool on a wire rack.
• Who likes to dust the cake with powdered sugar.

Notes

If you like other fruits, you can use other fruits or berries depending on the season. Rhubarb, cherries, plums or even apricots. Depending on the sweetness of the fruit I add more or less sugar.

Did you make a recipe? Leave a comment.

Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE 

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.