Blackberry-Pecan Snack Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
9
ingredients
-
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 pieces
-
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 unsalted butter, softened
- 1⁄2 cup sugar
- 1 cup fresh blackberries or 1 cup frozen blackberrie
directions
- Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
- Make the streusel: combine the brown sugar, cinnamon, and pecans in a bowl; work the butter pieces into the mixture, making coarse crumbs (can use your fingers or pastry blender); set aside.
- Make the cake: in a large measuring cup, whisk together the sour cream, egg, and vanilla.
- In a bowl, combine the flour, baking powder, baking soda, salt, cloves, and nutmeg.
- In a large bowl, combine the butter and sugar; cream with an electric mixer on med-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.
- 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 until the cake is golden and a pick 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 wrap and store at room temperature for up to 3 days.
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