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Makes

6 servings

Ingredients

FOR THE TOPPING

  • 4 tablespoons butter softened
  • 6 tablespoons all-purpose flour
  • ½ cup sugar
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg

FOR THE BASE

  • 1 ½ cups all-purpose flour plus more for the pan
  • ¾ teaspoon kosher salt
  • 1 ½ tablespoons baking powder
  • 8 tablespoons 1 stick butter, softened, plus more for the pan
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup milk
  • 1 pound blackberries

Instructions

  • Preheat the oven to 350˚F. Butter and flour six 6-ounce ramekins or one 9-inch springform pan lined with parchment paper.
  • To make the topping: In a medium bowl, stir together the butter, flour, sugar, salt, cinnamon, and nutmeg. The mixture should be crumbly in texture. Set aside.
  • To make the base: In a medium bowl, whisk the flour, salt, and baking powder. Set aside. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, about 1 minute. Add the vanilla and egg and beat until smooth. Scrape the sides of the bowl. Add the flour mixture and milk and mix for 1 minute. Using a rubber spatula, fold the blackberries into the batter. Pour the batter into the prepared ramekins or springform pan and sprinkle with the topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool before serving.