BLACKBERRY PECAN SNACK CAKE

Rose Dailey

By
@daileysbaby

A wonderful, buttery cake with a lightly spiced batter, topped with blackberries and a delicious brown sugar pecan streusel.
Great for breakfast or brunch, after dinner dessert, after school snack, etc.
You can't stop eating this!!


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Comments:

Serves:

8-10

Method:

Bake

Ingredients

FOR THE STREUSEL:

6 Tbsp
light brown sugar, packed
4 1/2 Tbsp
all purpose flour
1/2 tsp
ground cinnamon
1/4 c
toasted pecans, chopped
2 Tbsp
unsalted butter, chilled and cut into small cubes

FOR THE CAKE:

1 c
all purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
4 Tbsp
unsalted butter, softened
1/2 c
granulated sugar
1/2 c
sour cream
1 large
egg, beaten
1 tsp
pure vanilla extract
1 c
fresh or frozen blackberries (thawed)

Directions Step-By-Step

1
Preheat the oven to 350 degrees F.
Butter an 8 inch square pan. Set aside.
2
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.
3
Whisk together the flour, baking powder, soda, salt, cloves, and nutmeg for the cake batter in a medium bowl. Set aside.
4
Cream together the butter and sugar until light and fluffy.
Add the sour cream, egg, and vanilla, beating well.
Add in the flour mixture, in three additions, beating well after each and scraping down the sides of the bowl each time.
5
Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the blackberries over top and then sprinkle the streusel evenly over all.
6
Bake in 350 degree oven until golden brown and the cake tests done when a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Remove from the oven and allow to cool in the pan. After cooled, cut into squares and serve.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy