Blackberry Crumb Cake

Ingredients

• For the Crumb
• 8 tablespoons 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 all purpose flour
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• For the Cake
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 12 tablespoons unsalted butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1 cup blackberries

Directions

1. Set an oven rack in the center of the oven and heat it to 350 degrees F. Butter the cake pan.
2. To make the crumb, mix the melted butter with the brown sugar and sugar in a bowl. Add the cinnamon, ginger, salt, and flour, stirring until the mixture looks like damp sand. Move it to the refrigerator to chill while you prepare the cake.
3. For the cake, whisk the flour, baking powder, baking soda, and salt together in a medium bowl, then put it aside.
4. In the bowl of a food processor set with a paddle attachment, beat the butter with the sugar until creamy. Add the eggs and vanilla extract, and mix until combined. Beat in 1/2 of the dry mixture, then the sour cream, then the rest of the dry mixture. With a rubber spatula, carefully fold in the berries.
5. Scrape the batter into the prepared pan and even out the surface. Crumble the topping into 1/2-inch pieces and scatter it evenly over the batter. Bake until the topping is golden and a cake tester pushed into the center comes out clean, about 50 minutes. Cool for 10 minutes before removing it from the pan.