Blackberry Crumb Cake Recipe

Ingredients

 1/2 container pecans

1/3 container tan sugar, solidly pressed

1/4 measure generally useful flour, spooned and leveled

2 tablespoons chilly unsalted margarine

FOR THE CAKE:

1/2 measure (1 stick) chilly unsalted margarine, cut into pieces, in addition to additional for the skillet

2 measures broadly functional flour, spooned and leveled

1 mug granulated sugar

2 teaspoons preparing powder

1 teaspoon genuine salt

1/2 teaspoon ground cinnamon

2 extensive eggs

1 mug entire milk

1 teaspoon unadulterated vanilla concentrate

1 pound new blackberries (around 3 1/2 containers)

Directions

High temperature stove to 350º F.

Make the scrap topping: In a nourishment processor, beat the pecans, tan sugar, flour, and margarine until brittle; exchange to a dish and put aside. Wipe out the sustenance processor.

Make the cake: Butter a 8-inch square heating skillet. In the nourishment processor, beat the margarine, flour, granulated sugar, preparing powder, salt, and cinnamon until brittle. In an extensive dish, whisk together the eggs, milk, and vanilla. Include the flour mixture and blend just until joined.

Exchange the cake player to the arranged skillet. Sprinkle with the blackberries and piece topping. Heat until a toothpick embedded in the core tells the truth out, 55 to 60 minutes. Let cool totally in the dish before serving