Blackberry Crumb Cake
This is the style of crumb cake that I grew up eating. The base for it is a slightly sweet, buttery yeast dough (the same one I use for my cinnamon rolls). I spread a layer of blackberry jam on top of the dough and then cover it with lots of brown sugar-cinnamon streusel. Enjoy it with a cup of coffee or mug of tea for breakfast or an afternoon snack.
Each crumb cake is a 6-inch round.
4 in stock