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This blackberry cinnamon crumble cake is perfect for an autumn weekend bake! A light, fluffy cake, topped with zingy blackberries and finished off with a crisp cinnamon crumble topping! Pour over some vanilla custard or dollop a scoop of ice cream on top and you have yourself a perfect afternoon treat!
This is a tried and tested recipe and I have been making this blackberry cinnamon crumble cake for many years now! It´s so easy to make and I´m really excited to share this recipe with you today!
The Best Blackberry Cinnamon Crumble Cake Ever
This blackberry cinnamon crumble cake is my all-time favourite crumble cake and a perfect bake for the autumn when blackberries are in season!
The sponge cake is extremely easy to make as it uses the very straightforward all-in-one method! Put all the ingredients into a bowl, mix and you´re done! Once you have poured your cake mix into the baking tin, the blackberries are scattered on top. In the oven they become soft and gooey, almost reaching a jam-like consistency which is simply divine!
Finally, you make a quick crumble topping by rubbing together some butter, flour, brown sugar and cinnamon! The crumble is scattered over the rest of the cake, topped with some flaked almost for an extra crunch and then baked in the oven! And that´s it. EASIEST CAKE EVER.
What could you serve the Blackberry Cinnamon Crumble Cake with?
This cake is so delicious it´s actually good to go on its own! The blackberries that create a bit of a jam as well as a perfectly baked sponge make this cake a delight to eat and it´s not dry at all!
As with any good crumble though, some warm vanilla custard poured over this cake is absolutely divine! If you want to make your own custard, why not check out this baking basics post on How To Make Crème Anglaise (Vanilla Custard)? You can easily make only 2/3 or 1/3 of the recipe listed there as that is more than enough to serve with this cake.
If you don´t feel like making custard, you could also serve this cake with some single cream (pouring cream) or vanilla ice cream!
More Baking Recipes
If you are looking for more quick and easy cake recipes, I have a lot more recipes on my blog! I have listed some of my favourites below for you to check out!
- Plum Crumble Cake | German “Zwetschgenkuchen“
- Mary Berry´s Lemon Drizzle Cake
- The BEST Chocolate Brownies EVER with Pecan Nuts
- Vanilla Cupcakes with Vanilla Buttercream
- “Russischer Zupfkuchen” | German Baked Chocolate Cheesecake
- M&M Chocolate Brownies
- Lemon and Poppy Seed Bundt Cake
- Easy Carrot Cake Traybake with Cream Cheese Icing
- Victoria Sponge Cake with Raspberry Jam and Whipped Cream
Blackberry Cinnamon Crumble Cake
Recipe
Ingredients:
FOR THE SPONGE:
- 125g self-raising flour
- 1.5 tsp ground cinnamon
- 125g unsalted butter, softened
- 125g golden caster sugar (normal caster sugar would work, too)
- ½ tsp vanilla extract
- 2 medium eggs, at room temperature
- 200g fresh blackberries, washed and patted dry
FOR THE CRUMBLE TOPPING:
- 75g self-raising flour
- 50g demerara sugar (or soft brown sugar)
- 1 tsp ground cinnamon
- 50g unsalted butter, diced, at room temperature
- 2 tbsp flaked almonds, for sprinkling (optional)
- Icing sugar, for dusting (optional)
TO SERVE (OPTIONAL):
- Vanilla Custard (check out how to make homemade custard here)
- OR single cream/pouring cream
- OR vanilla ice cream
YOU WILL ALSO NEED:
- 20cm deep, round baking tin (ideally loose-bottomed or with a spring-clip)
- Electric hand whisk (or a whisk/wooden spoon and a strong biceps!)
- Large mixing bowl
- Weighing scales
Method:
- Preheat the oven to 180°C. Grease and line the tin with some melted butter and baking paper.
- To make the sponge, add the flour, ground cinnamon, butter and golden caster sugar. In a separate, small bowl, whisk together the eggs and vanilla with a fork, then pour into the bowl with the dry ingredients. Use an electric hand whisk or wooden spoon to beat all the ingredients together until everything is well incorporated and you have a smooth batter.
- Scrape the cake mix into the prepared baking tin and level the surface. Then evenly scatter the blackberries over the top.
- For the crumble topping, put the flour, sugar and ground cinnamon in a bowl and mix them together. Add the diced butter and use your fingertips to rub the butter into the dry ingredients until you have pea-sized lumps.
- Scatter the crumble topping over the fruit and then top with the flaked almonds (if using). Bake the cake in the preheated oven for 50-60 minutes until golden brown on top and a skewer inserted into the sponge comes out clean. If the top of the cake is browning to quickly, cover with tin foil and return to the oven to finish baking.
- Set the cake onto a wire rack and leave to cool in the tin for a few minutes to firm up. Then carefully remove from the tin. The cake is best enjoyed whilst still lukewarm. Dust the cake with a little icing sugar just before serving.
- If you would like to serve your Blackberry Cinnamon Crumble Cake with some homemade vanilla custard, check out my baking basics post here.
