Blackberry Pecan Coffee-Cake

EpicureanPiranha | May 2nd, 2010 - 01:36

Fresh Blackberry, Sour Cream & Pecan Coffee-Cake

Last year, my mother didn’t want an iced cake for her birthday. I just love big, plump blackberries, and since they were in season, I prepared this delicious blackberry sour cream coffee cake.  It’s made with brown sugar, and delicately perfumed with cinnamon and lemon zest. I also had lots of my favourite, rich, Mediterranean yogurt in the fridge, so I replaced the sour cream with this.

Fresh blackberry sour cream coffee cake

Fresh blackberry sour cream coffee cake

Here inQuébec I always buy “Liberté Mediterranean Yogurt”, because it’s so rich and delicious and has NO added ingredients – just pure and simple as it should be!  When I was living in England, I used “Total Whole Milk Greek Yogurt” which is the same – both have 10% butterfat or more. VERY rich and creamy

Because I wanted to bake the cake in this pretty tulip-patterned Bundt pan, I put the blackberries on top instead of folding them into the batter, and then sprinkled the top before baking with a mixture of chopped pecans, brown sugar, butter, and cinnamon, which baked into a rich, caramel-like topping. The aroma as it was baking, then the taste afterward, were divine!

Naturally, if you don’t have a Bundt pan, you can still make this delicious cake!  Just bake it in a 2.27 l [10 cup] rectangular pan, and reduce the baking time accordingly. Depending on whether you use a metal tin or a pyrex baking dish, times will vary. It will probably need to bake about 30 minutes – and just test with a wooden pick after that to adjust for doneness.

I used one of the gorgeous, heavy cast aluminum pans from Wilton. You do pay quite a bit more for cast aluminum pans, but the advantage is  even heat distribution and near perfect detail when unmolding your creation!

This recipe is loosely based on one I found on the internet many moons ago - I’ve changed it considerably, and I’m sure you’ll enjoy it!

Blackberry sour cream coffee cake

Freshly baked blackberry sour cream coffee cake

The cooking times below are for a 2.27 l [10 cup] Bundt pan. Preheat the oven to 180C [350F], and position your rack in the centre of the oven [or just under if you don't have a centre notch]. Lightly grease your pan with soft butter.

Prepare the Topping

Ingredients

125 ml (1/2 c) light brown sugar, packed
45 ml (3 Tbs) all purpose [plain] flour
10 ml (2 tsp) ground cinnamon
30 ml (2 Tbs) butter
175 ml (3/4 c) whole pecans, coarsly chopped

Combine all ingredients except nuts in small bowl until well mixed. Stir in nuts. Reserve.

Prepare the Cake

Ingredients

500 ml (2 c) all purpose [plain] flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
5 ml (1 tsp) ground cinnamon
♦—————————————♦ mix well with a fork
125 ml (1/2 c) soft butter
225 g (1 c) granulated sugar
15 ml (1 Tbs) grated lemon rind
3 large eggs
225 g (1 c) sour cream, or thick [10%] Mediterranean yogurt
575 ml (2 1/3 c) fresh blackberries

  • Cream butter until light and fluffy. Add sugar in thirds, beating well after each addition. Add lemon rind.
  • Add eggs one at a time beating well after each.
  • Using low beater speed, add dry ingredients alternating with sour cream or yogurt, mixing after each addition. Scrape bowl several times and do not overmix!
  • Spoon batter evenly in prepared pan, then top with berries. If using a Bundt pan, don’t place berries too close to edges of pan.
  • Sprinkle topping over berries right to the edges of the pan.
  • Bake for approximately 50 – 55 minutes.  Test for doneness with a long wooden pick [I use wooden skewers which you can buy in grocery stores or Asian shops for making sate etc. - they're perfect for this!] If it comes out with wet batter, reset timer for an additional 5 minutes and test again.

Notes:

  • To unmold cakes baked in a Bundt pan, leave to cool on cake rack for 5 – 10 minutes before turning over on rack to finish cooling; the moisture that forms between the cake and the pan as it cools helps release it perfectly!
  • If you decide to bake this in a Bundt pan, unless it is nonstick, flour it lightly. This is because this recipe has a sticky topping and may adhere otherwise.
  • I rarely buy chopped nuts unless I’m in a bind and that’s all I can find! That’s because nuts lose their flavour and freshness very quickly once chopped. Just buy whole and chop what you need – much tastier!
  • You should not put more than 1.6 l [7 c] of batter in a 2.27 l [10 cup] pan.

10 Responses to “Blackberry Pecan Coffee-Cake”

  1. dubonnet says:

    This looks fabulous!! I love blackberries!! Can’t wait to make this!

    Fab photography!

  2. Lovely012 says:

    salut, j’ai regarder toute tes recettes… je trouve ça très délicieux donc je vais essayer d’en préparer une pour gouter, merci beaucoup !

  3. Heather says:

    Beautifully done, I have to try this for sure. Great site. Congrats!

    • Thank you Heather! I know how busy you’ve been and I really appreciate your registration and comment :->

      I know you’ll love this cake, and as you can see, it’s simple to make! Delicious served with crème fraiche if you can find it.

      Looking forward to your comments and hope you’ll take a photo too!

  4. AJ says:

    The blog does look wonderful, I like the cloud tag very much, it all looks so professional and as for this, it looks yummy!

  5. this is a wonderful site! I love this shot! I love the rose laying in front and the one in the back……..so beautiful!

    I would love to come over and have a piece of this cake and chat with you!

    Congrats again!

    • Hi Denise! Thank you so much for your lovely comments :-> I’ve just had a very quick look at your site and fell in love with it too! So elegant, and such beautiful photography! I will definitely register!

      By the way, I’ll be posting this recipe later today, so have a look tomorrow. Right now I’m starving! LOL It’s almost 3 pm and I haven’t had lunch yet …

      Ciao for now,

      ~ Epi

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