Blackberry Pecan Cake

A slightly spiced, blackberry pecan cake, topped with a sour cream whipped cream – this cake gives end of summer with a hint of fall and it’s so simple and quick to make!

Can I freeze a Blackberry Cake?

Yes! I recommend freezing this blackberry pecan cake once cooled but before adding the whipped cream. That being said, it can be frozen with the whipped cream on top! To freeze, wrap the whole cake or individual slices in plastic wrap and then place in a resealable plastic bag before freezing. To defrost, take out of the freezer the night before and defrost at room temperature or in the fridge overnight.

What can I use instead of a 7″ springform pan?

The easiest answer is that a 7″ metal cake pan can be used in place of a 7″ metal springform pan. Alternatively, if you don’t have either of those, you can double the recipe and bake in a 10″ pan or bake the same amount in a 9″ pan but bake for less time so start checking it after 25 minutes.

What can I use instead of pecans?

If you don’t have or want to use pecans, walnuts, almonds or hazelnuts are great alternatives in this cake!

What happens when you add sour cream to whipped cream?

Magic! Haha not really, but when I was developing this recipe I didn’t want something to sweet or too rich on top. While I love a simple whipped cream I felt it would be too sweet with the nut cake, I wanted something with a bit more tang. I had extra sour cream in the fridge so I added it into the whipped cream once it was almost stiff and the result was the perfect mixture of light and fluffy whipped cream with a little tang to it but not as heavy or sweet as a cream cheese frosting.

Additional Recipes to try:

• Apple Walnut Bundt Cake | Apfel Walnusskuchen
• Cherry Coffee Cake – Kirschkuchen
• Peach Cake with Oat Streusel

Tips for making a Blackberry Cake with Sour Cream Whipped Cream

• Be sure your eggs are at room temperature and the butter is soft. If your home is cold, you may want to cut the butter into chunks and microwave for 5-10 seconds just until soft. Otherwise you will have to over mix the batter to get the butter to blend in fully.
• Prepare the pecans before starting on the batter, this will give them a chance to cool down before adding into the batter.
• Half of the pecans that should be finely ground, I usually just chop them but a blender or food processor will be quicker.
• If you don’t have a 7″ springform pan, a 7″ metal cake pan will work too. Or you can bake it in a 9″ metal pan – just bake it for less time, start checking after 25 minutes.
• Don’t toss the blackberries with flour until just before you add them into the cake batter, otherwise they will absorb it and sink to the bottom of the cake.
• If you don’t have turbinado sugar, you can also use granulated sugar or leave it off all together.

Ingredients

• Pecans: Be sure to purchase raw and unsalted pecans for this recipe. You can also use walnuts if you prefer.
• All Purpose Flour: Any all purpose flour should work for this cake! I have not yet tried any other flour with this recipe.
• Brown Sugar: I love the flavor of brown sugar in this cake, either light or dark will work but it can not be replaced with granulated sugar.
• Cinnamon, Cardamom, Nutmeg: These three spices, used sparingly, add just the right amount of warmth and flavor to the cake.
• Baking Powder: Baking powder is what leads to the rise of this cake because it is a heavy batter, so it’s important that it is not expired.
• Salt: Fine salt should be used for this cake to balance out the sweetness.
• Egg: This recipe uses 3 standard large eggs. It is very important that they are at room temperature, otherwise they won’t incorporate well into the batter.
• Butter: I always use unsalted butter when baking, this also needs to be very soft but not melted to incorporate well into the cake.
• Vanilla Extract: Vanilla adds a touch of flavor and enhances the sweetness.
• Apple sauce: Apple sauce adds a bit of moisture to the cake without needing to add more oil or butter.
• Blackberries: I recently discovered that blackberries are their best at the end of summer: sweet, soft, and flavorful – I knew they would be the perfect addition to this cake.
• Turbinado sugar: I love turbinado sugar on top of a cake or muffin for a crunchy sweet topping but regular granulated sugar will work too.

How to make Blackberry Pecan Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Line a 7″ metal springform pan with a sheet of parchment paper.

Pecan Prep

• Toast the pecans in a pan over medium low heat until just slightly darkened and fragrant.
• Prep the pecans for both the batter and the add ins. Half should be finely chopped (almost flour) and the other half roughly chopped. Keep them separate.

Blackberry cake batter

• In the bowl of a stand mixer whisk the 100 grams of flour, finely chopped pecans, brown sugar, baking powder, salt, and spices together.
• Add in the eggs, soft butter, vanilla extract, and apple sauce. Use the paddle attachment to mix first on low speed and then move to high and mix until ribbony and fully combined.
• Pour the roughly chopped pecans into the batter.
• Toss half of the 170 grams of blackberries with the 15 grams of flour and then pour into the batter.
• Use a rubber spatula to fold the blackberries and pecans into the cake batter.

Bake

• Pour the into the pan and even out the top.
• Sprinkle with 80 grams of blackberries and the turbinado sugar.
• Bake in the preheated oven for 30 minutes. After the timer goes off, rotate the cake 180 degrees and bake for another 15-20 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean.
• Once baked take the pan out of the oven and leave it to cool on a wire rack for at least 20 minutes.
• Run a dinner knife along the sides between the cake and the pan to loosen it.
• Release the springform and eat warm or let it cool fully before topping with sour cream whipped cream.

Optional Sour Cream Whipped Cream

• Once cooled I like to top or fill the cake with a sour cream whipped cream.
• In the bowl of a stand mixer, add in the heavy cream, vanilla, and salt. Use a whisk attachment to whip on medium high until just before stiff peaks form.
• Turn off the mixer and add in the sour cream. Turn the mixer back to medium high and whip until stiff peaks form.
• Dollop the whipped cream onto the cake (or cut the cake into two layers and use this as a filling with blackberry jam!) and top with a few more fresh blackberries.

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