Late August, given heavy rain and sun
For a full week, the blackberries would ripen,
At first, just one, a glossy purple clot
Among others, red, green, hard as a knot.
You ate that first one and its flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue and lust for picking.
Blackberry-Almond Crumble Cake
Serves 10 to 12
Fat blackberries are everywhere in late August and early September, first picked for jams, and then for pies, tarts, and cakes, like this one with a crunchy, buttery top. Serve it with vanilla ice cream, clotted cream, or whipped cream. You’ll find this and other summery recipes in my newest cookbook “Favorite Flavors of Ireland.” Order signed copies at www.irishcook.com
2 tablespoons butter, melted
1/2 cup (packed) dark brown sugar
1/2 cup sugar
2 teaspoons ground cinnamon
4 large eggs, beaten
8 ounces unsalted butter, at room temperature
1 cup sugar
3 large eggs, beaten
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup slivered almonds, ground
1 1/4 cups blackberries, halved
1. Make topping. In a small bowl, combine butter, sugars, and cinnamon. Cool slightly, and then stir in eggs. Set aside.
2. Make cake. Preheat oven to 350° F. Grease a 9-inch spring form pan and dust with flour; tap out excess.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs. Stir in flour, salt, and milk. Spoon batter into prepared pan, sprinkle almonds on top, and then scatter blackberries over almonds. Pour topping over blackberries.
4. Bake for 65 to 70 minutes, or until a skewer inserted into center comes out clean. Remove from oven and let cool on wire rack for 10 minutes. Release sides of pan, and then slice and serve warm with cream or ice cream.