Blackberry Nectarine Crumb Cake Recipe

Preheat the oven to 160C/320 F

Cut the peaches in half, and slice them thin.

If you cut them in advance - drizzle 1 tsp of lemon juice to prevent them from oxidizing.

Sift the flour with the baking powder, baking soda, and salt - set aside.

Chop the butter for crumb into small pieces but keep them chilled in the fridge until ready to use.Prepare crumb topping

Place the flour, almond meal, sugar, lemon zest, salt, and spices in a food processor

Lastly, add the chilled butter cubes

Pulse for a few seconds at a time until it resembles breadcrumb consistency

Alternatively, you can use your fingers to cut the butter into the dry mixture until it reaches breadcrumb consistency.

Keep the crumb topping chilled in the fridge until ready to use.Prepare batter

Cream butter and sugar until light and fluffy

Add eggs one at a time.

Followed by the jam - combine well.

Add the flour mix along with the sour cream and buttermilk.

Lastly, add the vanilla.

Pour the batter into an 8 x 8 square cake pan or 9 x 13 sheet pan (see notes above)

Sprinkle the blackberries all over.

I like to tuck them into the batter so they sink in.

Layer the chopped peaches on top - they won't really be seen under the crumb.

Sprinkle the prepared crumb topping all over generously.Bake

Bake in a preheated oven for almost an hour until a skewer inserted in the center comes clean

Cool on a wire rack for at least 15 minutes before you attempt to cut into it.

This can be served as is and needs nothing else - but you are feeling indulgent serve with some freshly whipped cream.