/Blackberry-Pecan Snack Cake- delicious recipe
Blackberry-Pecan Snack Cake

Blackberry-Pecan Snack Cake- delicious recipe

Blackberry-Pecan Snack Cake recipe: THE BERRIES AND PECAN topping melt together into a dark and delicious jam-like
topping. Frozen berries are fine here, and you can use raspberries or blueberries
instead of blackberries if you’d like. And what ever you like.

Serves 9

For the streusel.
6 tablespoons light
brown sugar
1
⁄4 cup unbleached
all-purpose flour
1
⁄2 teaspoon ground
cinnamon
1
⁄4 cup coarsely
chopped pecans
2 tablespoons unsalted
butter, cut into small
piece.

For the cake
1
⁄2 cup sour cream
1 large egg
1 teaspoon pure vanilla
extract
1 cup unbleached
all-purpose flour
1
⁄2 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄4 teaspoon salt
1
⁄4 teaspoon ground
cloves
1
⁄4 teaspoon ground
nutmeg
4 tablespoons
(
1
⁄2 stick) unsalted
butter, softened
1
⁄2 cup sugar
1 cup fresh or frozen
blackberries.

Make the streusel.
Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

Combine the brown sugar, flour, cinnamon, and pecans in a mixing bowl. Work the butter pieces into the mixture, making coarse crumbs.

Make the cake.
Whisk together the sour cream, egg, and vanilla in a large measuring cup.

Combine the flour, baking powder, baking soda, salt, cloves, and nutmeg in a
medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the
sides of the bowl once or twice as necessary. With the mixer on low, slowly add
the egg mixture and mix until well combined, scraping down the sides of the
bowl once or twice as necessary. Add the flour mixture, 1
⁄2 cup at a time, scraping
down the sides of the bowl after each addition.

Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Scatter the berries over the batter. Scatter the streusel over the berries.
Bake the cake until it is golden and a toothpick inserted in the center comes out
clean, about 45 minutes. Let the cake cool in the pan for 15 minutes, invert it
onto a wire rack, and then turn it right side up again to cool completely. Cut into
9 squares and serve.

Store uneaten squares in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.

 

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