Blackberry Cornbrakobbler

No, this is not the name of a pub on Diagon Alley.

Beyond that though, I couldn’t tell you what it is. Is it cornbread? Then why’s there so much sugar and butter? Is it cake? What’s cornmeal doing in there? It’s got fruit and some sort of flour-based topping on it, isn’t it cobbler? The original recipe calls it a “cornbread buckle,” but the only type of buckle I’ve ever heard of is the type used to keep your pants up.

To be honest, I couldn’t care less about what category of baked good it fits into. The base is rustic and buttery, with an unexpected nuttiness from the cornmeal. The pockets of cardamom-scented blackberry and cut through the richness of the base, while the crumbly topping justifies my cake-baking with a waft of cinnamon. Because everything you bake in fall has to have cinnamon, pumpkin, or cranberries in it right? Right. Smeared with a dollop of mascarpone (if you want to splurge, or you just happen to have half a container left from making Nutella-lavender mousse cake), and eaten with your hands over the sink—best mid-homework snack ever.

Blackberry Cornbrakobbler

Adapted from janeofmanytrade’s Blackberry Cornbread Buckle

makes one six-inch cornbrakobbler

double to make one 8×8 or 9-inch cornbrakobbler, bake 10 or so extra minutes until toothpick comes out clean

Note: Yes, I know. “Gahhh Jen! Why do you insist on making such an abnormally small cake in a pan size that nobody has?” A reasonable question with a reasonable answer. My parents aren’t much into cinnamon (!) or butter (!!) or chocolate (!!!) so many times, I get to eat the whole cake. Lucky me. Except sooner or later, especially with this food blog gig, I won’t fit into my jeans and I’m broke.

Because I divided the recipe by 1/3, the measurements are kind of funky. For reference, 1/6 cup = 2 tablespoons + 2 teaspoons.

[batter]

  • 1 1/3 cups fresh blackberries

  • 1/6 cup sugar

  • 1/3 teaspoon freshly grated lemon zest (I left this out)

  • 1/3 teaspoon rosewater (I left this out)

  • 1/6 teaspoon ground cardamom (DON’T LEAVE THIS OUT)

  • 2 ounces unsalted butter, softened

  • 1/2 cups sugar

  • 1/3 teaspoon vanilla extract

  • 1/6 teaspoon salt

  • 1 eggs

  • 1/2 cups all purpose flour

  • 1/4 cup cornmeal

  • 3/4 teaspoons baking powder

  • 1/3 cup buttermilk

[crumble topping]

  • 1/6 cup all purpose flour

  • 1/6 cup rolled oats

  • 1/9 cup dark brown sugar

  • 1/6 teaspoon cinnamon

  • 1/24 teaspoon baking soda

  • 1 1/3 tablespoons unsalted butter, cold and cut into cubes

  1.  Make the crumble topping. Combine all the ingredients in a bowl, then rub the butter into the mixture until 1/2 cm crumbles form. Set aside.

  2. Combine all the ingredients from blackberries until cardamom in a bowl. Set aside.

  3. Butter and flour a six-inch cake pan. Preheat oven to 350°F.

  4. Beat the softened butter with sugar, salt, and vanilla until fluffy. Beat in the egg, making sure to scrape the bottom at least once.

  5. Sift together the flour, cornmeal, and baking powder. Sift the flour mixture into the butter/sugar/egg mixture in three rounds, alternating with the buttermilk, starting and ending with flour (Flour-milk-flour-milk-flour). Fold with a silicone spatula between each addition.

  6. Pour into prepared pan.

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