Blackberry-Pecan Snack Cake Recipe - bhaarat 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.

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 pieces

Make the streusel 

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

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

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

how to make Blackberry-Pecan Snack Cake?

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

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

3. 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. 

4. 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. 

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