Blackberry Pecan Snacking Cake

*Blackberry Pecan Snacking Cake*
makes one 8 inch square cake

A delicious cake, with a lightly spiced batter and topped with lovely blackberries and a scrummy brown sugar pecan streusal.

For the cake:
60g of sour cream (1/2 cup)
1 large free range egg
1 tsp pure vanilla extract
185g plain flour (1 1/4 cup)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
4 TBS unsalted butter, softened
95g granulated sugar (1/2 cup)

1 cup fresh or frozen blackberries

For the Streusel:
6 TBS soft light brown sugar, packed
35g plain  flour (1/4 cup)
1/2 tsp ground cinnamon
30g chopped toasted pecans (1/4 cup)
2 TBS unsalted butter, chilled and cut into small bits

Preheat the oven to 180*C/350*F/  Butter an 8 inch square pan and line with baking paper, leaving an overhang to lift the cake out with later.  Butter the paper. Set aside.

Make the streusel.  Mix the flour, brown sugar, and cinnamon with your fingertips.  Drop in the butter and rub together until you get coarse crumbs.  Stir in the chopped pecans.  Set aside.

Whisk together the flour, baking powder, soda, salt, cloves and nutmeg for the cake batter in a medium bowl.  Set aside.  Whisk the sour cream, egg and vanilla together in a beaker.  Set aside.

Cream together the butter and sugar until light and fluffy.  Slowly drizzle in the egg mixture, beating all the while.  Beat in the flour mixture, in three additions, beating well after each and scraping down the sides of the bowl each time.  Scrape the batter into the prepared pan, smoothing the top with a spatula.  Sprinkle the blackterries over top and then sprinkle the streusel evenly over all.

Bake in the heated oven until golden brown and the cake tests down when a toothpick inserted into the centre comes out clean, about 45 to 50 minutes.  Reemove from the oven and allow to cool in the pan for 15 minutes before lifting out to a wire rack to finish cooling.  Cut into squares to serve.

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