Melted Butter for greasing
For the batter:
1 and 1/3 cups of all-purpose flour
1 cup of cornstarch
2 cups of wheat flour
1 tablespoon of active dry yeast
1 cup of unsalted butter, softened
4 eggs
3 tablespoons of milk
1 teaspoon of vanilla extract
For the topping:
1 kg of blackberries
1 cup of unsalted butter, softened
1 cup of cornstarch
2 cups of wheat flour
1 and 1/3 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
Melted Butter for greasing
For the batter:
1 and 1/3 cups of all-purpose flour
1 cup of cornstarch
2 cups of wheat flour
1 tablespoon of active dry yeast
1 cup of unsalted butter, softened
4 eggs
3 tablespoons of milk
1 teaspoon of vanilla extract
For the topping:
1 kg of blackberries
1 cup of unsalted butter, softened
1 cup of cornstarch
2 cups of wheat flour
1 and 1/3 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
Preheat the oven to 400°F (200°C)
Grease a baking dish with melted butter, measuring 28 cm x 40 cm
Prepare the batter: In a bowl, sift together the flour, cornstarch, wheat flour, and yeast
In a stand mixer, beat the softened butter until creamy
Gradually add the sifted ingredients, alternating with eggs and milk, beating well after each addition
Add the vanilla extract
Beat until smooth and creamy
Spread the batter evenly in the prepared baking dish
Prepare the topping: Rinse the blackberries thoroughly, pat dry, and place them on top of the batter
In a bowl, mix the remaining ingredients with your fingertips to create a crumbly texture
Dust the mixture over the blackberries
Bake for 35 minutes or until, when inserting a toothpick in the center of the cake, it comes out clean
Let cool and cut into squares of 5 cm
Serve at room temperature.
