Friday, 21st September 2012

Hand on heart, we made this incredible cake 4 times this summer, in words: four! This is a record in our household (at least this year), because I tend to try new cakes every time. Many of you know this common problem. But I just can’t pass blackberries (as well as raspberries), when I see them, since their season is so short. So every time I ask myself then, what cake to bake? The answer was often: this cake recently was so delicious. Yes, every time!

The cake turns out wonderful mellow and fluffy, because of the addition of sour cream. Topped with cinnamon streusel, what do you want more?! Our farmers market still has some late blackberries, so there’s still the possibility to bake this cake this year. Otherwise, you just have to mark it for next year.

Blackberry Cake with Cinnamon Streusel

One year ago: Vanilla-Pear-Tart

Two years ago: gluten-free Donuts

Three years ago: crispy, thin Pecan Cookies

Blackberry Cake with Cinnamon Streusel


4 Responses so far.

  1. OMG, Zimtstreußel! Ich muss ganz schnell noch irgendwo Brombeeren auftreiben…

  2. pimpimella says:

    Streusel! Streusel gehen immer!

  3. Hab jetzt statt Brombeeren Äpfel genommen – hammer!

    Schönen Sonntag!

  4. tanja bäckt says:

    was für ein tolles rezept! und die fotos! ich will sofort mein backrohr aufheizen und diesen kuchen nachbacken! 🙂

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