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, 18 January 2014

A Delicious Blackberry and 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. 

A nice scoop of vanilla ice cream or a dollop of whipped cream would not go amiss.  Just saying is all . . .


  1. YUM YUM YUM - prefect recipe for a cold wet January day! Thanks Marie

  2. My waistline just knew that I shouldn't have clicked on that link - ha, ha! I have some of our homegrown blackberries in the freezer, so I know what I'll be making this week. It looks really, really delicious.

  3. I think J needs a cake too Monique!

    Twilight Chef, it is perfect for a pick me up on a lousy weather day, something which we have had far too many of recently!

    Marie, you know it is dangerous to come to my page, or should do by now! LOL Love you!

  4. Would I be able to double the recipe and bake in a 9"x13" baking dish?

  5. Carina, I could not say for sure if you would be able to do that successfully as I have never done it myself. One can but try. It may take a bit longer to bake. Let me know how you get on!


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