Mini Blackberry Pecan Cake
A warm and cozy, brown sugar, blackberry pecan cake, with a crunchy sugar topping and finished with a sour cream whipped cream - I'm just slightly obsessed with this cake.
Prep Time45 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Afternoon Kaffee, Breakfast, Dessert
Cuisine: American, German
Keyword: blackberry, pecans, sour ceam
Servings: 8
Calories: 437kcal
Blackberries & Pecans
- 170 grams blackberries
- 75 grams pecans roughly chopped
Batter
- 115 grams all purpose flour 15 grams set aside
- 70 grams brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 3 eggs large, room temperature
- 100 grams butter softened
- 1 teaspoon vanilla extract
- 100 grams apple sauce room temperature
- 75 grams pecans finely ground
Toppings
- 170 grams blackberries
- 25 grams turbinado sugar
Sour Cream Whipped Cream
- 85 milliliters heavy whipping cream cold
- 35 grams powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 60 grams sour cream
Pecans
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.
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.
Sour Cream Whipped Cream *Optional
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.
This cake is incredibly moist because of the eggs and applesauce so will keep for quite a few days in an airtight container. If you are in a warm and humid climate, I would store it in the fridge to prevent mold growth.
If you aren't sure about the sour cream addition to the whipped cream, you can leave it out or add it slowly to taste!
- 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.
Serving: 1slice | Calories: 437kcal | Carbohydrates: 36g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 384mg | Potassium: 232mg | Fiber: 5g | Sugar: 21g | Vitamin A: 711IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 2mg