Blackberry Crumble Cake and other end of summer delights

Can it really be September?! Sorry for the long blogging pause. We have had an awesome summer!



This cake is as good as it looks! We enjoyed ours with a scoop of vanilla ice cream.






What did you bake this summer?

If you want to try this recipe ...... quick, go pick some blackberries before they're all gone for the season! I think that blueberries would work wonderfully, as well.

Here is my recipe:

Blackberry Crumble Cake

Crumb Topping
1/2 cup pecans, chopped
1/3 cup brown sugar
1/4 cup Brown Rice flour
2 tablespoons cold, unsalted butter

Cake
1/2 cup (1 stick) cold, unsalted butter, cut into pieces
1/4 cup cornstarch
3/4 cup Sorghum Flour
3/4 cup Tapioca Flour
1/4 cup White Rice Flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup whole milk
2 teaspoons vanilla extract
1 pound fresh blackberries (approximately 3 1/2 cups)

Heat oven to 350 F.

Make crumb topping: Mix pecans, brown sugar, flour, and butter until crumbly; set aside.

Making the cake: Butter an 8-inch sized pan. (I used my favorite round cake pan) Mix all ingredients (minus the blackberries) with an electric mixer. Pour the cake batter into the prepared pan. Sprinkle with the blackberries, then the crumb topping. Bake until a toothpick inserted into the center of the cake, comes out clean. Bake for 55 - 60 minutes. Cool completely in the pan before removing. Set on cooling rack, and serve once it has completely cooled.

Enjoy!