A breakfast cake isn’t as far fetched as you might think.
Take muffins for example.
They’re just cakes in corsets.
This is just a big, slice-able version of that. Are you with me?
Coffee and a slice of muffin-like cake for the most important meal of the day sounds like a totally acceptable proposition,
don’t you think?
And fruit… totally breakfast food.
Think of it as a new way to eat cake… or a new way to eat breakfast… whichever works for you.
Blackberry Breakfast Cake
For the Crumble Topping:
- 80g caster sugar
- 40g plain flour
- 1/2 teaspoon freshly grated nutmeg
- 60g unsalted butter, cold and diced
For the Cake:
- 300g blackberries (frozen thawed or fresh)
- 250g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 60g unsalted butter, at room temperature
- 50g caster sugar
- 1 egg
- 1/2 cup buttermilk
Make the Crumble Topping:
Put all the topping ingredients into a mixing bowl. Use your fingertips and thumbs to rub the butter into the dry ingredients (or use a pastry cutter) until it’s a crumbly rubble. Set aside.
For the Cake:
- Spray a 20 round pie dish with cooking oil spray and line it with a liner or baking paper. Set aside.
- Preheat the oven to 190C.
- Put the blackberries into a blender and blitz until smooth. Pass through a fine mesh sieve, discard the seeds. Set the puree aside.
- Sift the flour, baking powder, salt and ground ginger into a bowl, mix to combine and set aside.
- Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high for about 4 – 5 minutes, until pale and creamy.
- Stop the mixer, scrape down the sides of the bowl. Add the egg and beat on medium speed until well mixed.
- Turn the mixer down to its lowest setting, add one third of the flour mixture, followed by half of the buttermilk, mix. Add another third of the flour mixture, then the last of the buttermilk, mix. Finally, add the remaining third of the flour mixture and mix until just incorporated. Do not over mix.
- Pour the batter into the prepared cake pan.
- Pour the blackberry puree over the batter and use a knife to swirl it into the batter.
- Sprinkle the crumble topping over and bake for 40 – 50 minutes, until a skewer inserted into the middle comes out clean.
- Leave to cool in the pan for 15 minutes, before transferring to a serving plate.
- Eat warm or at room temperature with your favourite beverage.