Blackberry Coconut Crumble Cake

Our tiny freezer is already full of blackberries, and more are ripening on the bushes along the park. Every free half day we have is dedicated to the collection of the new, juicy berries, too perfect, too tempting to be left there. We linger to savor the different flavors, sometimes as sweet as honey, others more sweet and sour, of each and every berry – each unique and different. Here is the satisfaction of gathering them: every bite is a surprise. No store-bought blackberries can surprise us anymore, but these wild ones can. And we just can’t get enough of them. We are eating them in all ways – fresh and naked as a snack, in our morning muesli, with yogurt, and now, also with cake.

 After pairing strawberries with polenta, and raspberries with almond, I did blackberries and coconut. The exotic butteriness of the coconut embraces and enhances the tart sweetness of blackberries without taking our anything from their freshness. The delightful crumbly and moist texture will make you want to catch the crumbles left on the plate with the tip of your finger. The buttery topping is a gift, a small treat, giving to this cake an “end-of-summer” touch.


Blackberry Coconut Crumble Cake 

Adapted from here
For the cake: 
160 g/ 1 1/3 cup whole wheat flour
2 tbsp unsweetened desiccated coconut
1 1/2 tsp baking powder
1/2 tsp salt
60 ml/ 1/4 cup olive oil or coconut oil
110 g/ 1/2 cup dark brown natural sugar
1/2 tsp vanilla extract
1 large egg
120 ml/ 1/2 cup full-fat coconut milk (or whole milk)
2 cups blackberries

For the coconut crumble topping:
30 g/ 1/4 cup whole wheat flour
55 g/ 1/4 cup  dark brown natural sugar
30 g/ 2 tbsp unsalted butter, cold, cubed
2 tbsp unsweetened desiccated coconut


Preheat the oven to 170C/350 degrees. Grease a 23cm/9-inch baking pan.

For the crumble topping, combine flour, coconut, sugar, and butter. With your hands rub in the butter until the mixture is crumbly. Refrigerate the topping, and in the meantime, make the cake batter. Combine the flour, coconut, baking powder, and salt in a small bowl. In a different, large bowl, beat the sugar, oil, and vanilla together until combined. Beat in the egg until smooth. Beat in half of the flour mixture and half of the coconut milk, alternated until completely incorporated.

Scatter half of the blackberries into the prepared baking dish. Then, spread the batter evenly over the berries. Place the remaining berries over the batter. Sprinkle all over the berries with the crumb topping and bake for 45 minutes or until a toothpick runs clean. Let cool.

Serve warm or at room temperature, by itself or with some vanilla bean or yogurt ice-cream, a dollop of whipped cream or greek yogurt.

13 Comments

  1. Francesca August 22, 2012

    Come diceva Pips qualche post fa, descrivi un'atmosfera leggera e soave che mi fa pensare a te come a un piccolo elfo, una fatina fuori dal tempo, che riesce a trasformare in delizie tutto ciò che tocca..dico davvero, Vale: il tuo blog è un piccolo, stupendo rifugio in un mondo sempre indaffarato e triste…Grazie!

    Reply
  2. Valentina August 22, 2012

    deve essere meraviglioso con questa abbinata di rusticita' a dolcezza!

    Reply
  3. Martina August 22, 2012

    E' incredibile come tu riesca a suscitare emozioni e gioia attraverso le tue parole, descrivi attimi leggeri e spensierati, veri e autentici. Genuini. Adoro leggere i tuoi post, perchè sono sinceri, di una semplicità unica, ma anche speciali. Le foto sono sempre immensamente belle, sei bravissima. E il crumble, che dire, semplicemente fantastico. Grazie ancora,

    Buona giornata
    M.

    Reply
  4. dolci a ...gogo!!! August 22, 2012

    Rustico ricco e golosissimo….vorrei entrare nella foto per poterlo assaggiare!!baci,Imma

    Reply
  5. Roberta | Il senso gusto August 22, 2012

    Ma come è possibile che quando guardo le tue foto non riesco a staccare gli occhi? C'è sempre una luce così naturale e luminosa da far sembrare qualunque cosa fotografi ancora più buona di quello che sembra. Mi piacciono davvero tanto.
    Per la torta, io potrei nutrirmi a frutti di bosco senza stancarmi mai…

    Reply
  6. la domestique August 22, 2012

    I've never thought of combining blackberry and coconut! The cake looks lovely.

    Reply
  7. Inessa-GrabandgoRecipes August 23, 2012

    Gorgeous cake… great combination!!!

    Reply
  8. ilgamberorusso August 23, 2012

    Le tue storie e le tue foto hanno un candore e una luce che mi piace molto, complimenti!

    Reply
  9. Angie's Recipes August 23, 2012

    I am too a fan of cakes loaded with seasonal fruits. This look divine!

    Reply
  10. Linda August 23, 2012

    Beautiful cake! I am not a fan of fruity cakes. This is unfortunate because they're so photogenic!

    Reply
  11. Agnese August 24, 2012

    Mi piace moltissimo leggerti, sei… evocativa.
    Molto bella questa ricetta, complimenti!

    A.

    Reply
  12. Anna S August 25, 2012

    Ho scoperto il tuo blog per caso e ne sono rimasta subito colpita. Le immagini e i pensieri sono di grande leggerezza ed eleganza. Ho realizzato solo successivamente che ci siamo incrociate un paio di volte nei corridoi del liceo;)! Ancora tanti commplimenti Valeria! Anna

    Reply
  13. Reb August 25, 2012

    Val'etta, bellissima. Ed il bello che non ci si fa l'abitudine, ma diventa quotidiano porto in cui approdare. Baci a iosa.

    Reply

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