Blackberry Crumb Cake Recipe

• 8 tablespoons (1 stick) unsalted butter, melted
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 3/4 cups (8 3/4 ounces) all purpose flour
• 2 cups (10 ounces) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1 cup blackberries

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Grease cake pan with butter.
2. : Combine melted butter, brown sugar, and sugar in a bowl. Stir in cinnamon, ginger, salt, and flour until mixture is the texture of wet sand. Let chill in the refrigerator while making cake.
3. : In a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a food processor fitted with a paddle attachment, cream together butter and sugar. Add eggs and vanilla extract and beat to combine. Beat in 1/2 dry ingredients, followed by the sour cream, and then the remaining dry ingredients. Use a rubber spatula to gently fold in berries.
4. Pour cake batter into prepared pan and smooth top. Break crumb into 1/2-inch pieces and sprinkle evenly over top of cake. Bake until crumbs are golden and a cake tester inserted into the middle of the cake comes out clean, about 50 minutes. Let cool 10 minutes before releasing from pan.

unsalted butter, light brown sugar, sugar, cinnamon, ground ginger, salt, flour, flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, sour cream, blackberries

Taken from www.seriouseats.com/recipes/2013/06/blackberry-crumb-coffee-cake-recipe.html (may not work)