Blackberry Tea Cake with Struesel Topping

What to do with 8 litres of blackberries? Well, besides making jam and syrup, we made this awesome, not too sweet tea cake for mum's group this week. Because its so full of fruit and whole grains, I feel okay about giving this to Silas, even Cooper got some!

CAKE:

• 3 tablespoons butter or margarine

• 2/3 cup brown sugar

• 2 Tablespoons white sugar

• 1 egg

• 1 cup whole wheat flour

• 1/2 cup white flour

• 1/2 teaspoon salt

• 1 teaspoon baking spda

• 1 teaspoon ground cinnamon

• 1 pinch nutmeg

• 1 Tablespoon lemon juice

• 1/4 apple sauce

• 3 Tablespoons water

• 1 1/2 cups fresh blackberries

TOPPING:

• 1/2 cup whole wheat flour

• 1/4 cup ground nut meal (almond, hazelnut, pecan...)

• 1/4 cup butter, melted

• 1/4 brown sugar

Preheat oven to 325F or 165C. Grease an 8x8 inch pan.

In your stand mixer, beat butter and sugars for 2 minutes. Add  eggs and beat for 30 seconds more.

Combine dry ingredients and mix in well. Mix in lemon juice, apple sauce and water. Gently fold in blackberries. Pour the batter into prepared pan.

In medium bowl, mix struesel ingredients until thoroughly combined. Sprinkle over the top of the cake batter.

 Bake for 35 to 40 minutes. Allow to cool in pan and then cut into slices.

Comments

[pRiyA]

this cake seems actually healthy. i'd love to make it, but since i don't get blackberries (or blueberries) here, would perhaps chopped apples be a good substitute?
perhaps i'll just have to try it and see :-)
btw i make choc cinnamon ice cream all the time.