Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 15 January 2011

Blackberry Pecan Snacking Cake

I could tell you that this cake is moist and deliciously scrummy . . .

With it's lightly spiced and buttery batter . . . tucked beneath a layer of tart blackberries . . .

All that deliciousness . . . tucked beneath a crunchy layer of spicy buttery and nutty streusel . . .

I could tell you how it tastes even better the day after baking and warn you how difficult it will be to stop at one slice . . .

But instead . . .

I'll just suggest that you bake it yourself, and find all this out first hand. Bake it . . . soon. You won't regret it. I promise you this. If you only make one cake this month . . . let this be the ONE.

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

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

For the cake:
125ml of sour cream (1/2 cup)
1 large free range egg
1 tsp pure vanilla extract
4.25 ounces plain flour (1 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
3/5 ounces granlulated sugar (1/2 cup)

1 cup fresh or frozen blackberries

For the Streusel:
6 TBS soft light brown sugar, packed
2 ounces plus 1 tsp flour (1/4 cup)
1/'2 tsp ground cinnamon
1 1/2 ounces 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.


  1. I can hardly wait to make this. I have beautiful blackberries in the freezer from last summer. What a wonderful change from cobblers and pies. Thank you.

  2. I have some frozen cherries that'll work! Oh my....I'm salivating at the thought!

  3. I would LOVE to snack on that lovely cake, my friend! Everything you make looks so amazing, Marie!

    Hoping your having a wonderful day...we just got back from a beautiful Tongan wedding reception--those people know how to throw a party!

    Sending so much love to you, my friend!


  4. I can see the moist scrumminess:) Bravo again:)

  5. You sold me on this dish at 'blackberries and pecans' - it sounds and looks just wonderful. Unfortunately, there probably isn't a decent blackberry in any market around here!

  6. I'm saving this recipe for the summer when we will have blackberries again. I know it will be a big hit with my family.


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