Summer Berry Cake recipe

Fresh raspberries or fresh blackberries steal the show in this cake - it is your choice! You can also toast the pecans in the oven for 3 to 5 minutes before adding to the cake to really bring out their flavour.

27 people made this

IngredientsServes: 12

• 250g fresh raspberries
• 6 tablespoons dark brown soft sugar
• 250g plain flour
• 125g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 250ml soured cream

• 50g butter, melted
• 2 teaspoons vanilla extract
• 2 eggs
• 225g toasted, chopped pecans
• 2 teaspoons milk
• 1/2 teaspoon vanilla extract
• 60g icing sugar

MethodPrep:15min ›Cook:35min ›Extra time:20min cooling › Ready in:1hr10min

1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin.
2. Stir together raspberries and dark brown soft sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, bicarbonate of soda and salt; set aside.
3. In a third bowl, cream together soured cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/4 of the berries and 1/2 of the pecans in pan, then pour in half of the cake mixture. Pour over the remaining berries and pecans. Spread the remaining mixture over the berries.
5. Bake in preheated oven for 35 to 40 minutes, or until a skewer inserted into centre of the cake comes out clean.
6. While cake bakes, make the icing. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 60g icing sugar. Remove cake from tin and let cool 20 minutes before icing.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (25)

by DLP

This recipe was a huge success with my friends! I don't have much luck with coffeecake/muffin recipes, but this one came out great! The batter is a bit thick - it doesn't 'pour' - but I didn't have any problems spreading it over the berries. I agree with another member that halfed the amount of pecans....that was plenty. I added a few drops of fresh lemon juice to the icing - it was great!-16 Jan 2008