Blackberry And Goat Cheese Pound Cake Crisp

FOR CRISP
1 c All-purpose flour
3/4 c Light brown sugar
1/2 ts Salt
1/2 ts Cinnamon
1/2 c Butter; cold and cut into
; small pieces
4 c Fresh blackberries
2 tb Flour
2 tb Sugar
6 tb Heavy whipping cream

Pound cake: Preheat oven to 300 degrees. In a electric mixer
(preferably fitted with a paddle), cream butter and sugar on low
speed until light and creamy, about 10 to 15 minutes. Add vanilla and
cheese and mix. With the motor running, add yolks, 1 at a time, and
mix until incorporated. In a separate bowl, stir together flour,
baking powder, and salt. Add flour mixture to butter mixture and mix
until just incorporated. Do not over mix. Transfer mixture to a large
bowl. In a clean bowl with cleaned beaters, whip egg whites until
they hold soft peaks. Fold one third of egg whites into batter to
lighten, then gently fold in the remaining whites. Pour batter into a
well-greased loaf pan (6 cup capacity) and bake for 1 hour, or until
a cake tester comes out clean. Crisp: In a large bowl stir together
all crisp ingredients except butter until well combined. Add butter
with your fingers or with an electric mixer until the mixture forms a
moist, coarse dough.

Cut four to five 1/2-inch pound cake slices and lightly toast in a
toaster or under a broiler. Break the slices into quarters and
arrange in a tight single layer in the bottom of a 9 by 9-inch glass
baking dish. Combine berries, flour, and sugar in a small bowl and
distribute over cake Drizzle cream over berries and top with crisp
topping. Bake at 350 degrees for 45 to 50 minutes, or until topping
is crisp. Cool slightly and serve warm.

Yield: 8 Servings