I am revisiting a recipe I posted in 2013. It’s a moist butter cake made even more moist by the addition of sour cream and marmalade.
Blueberries and pecans through the cake give both fruitiness and crunch.
You could easily substitute blackberries for blueberries and either walnuts or almonds for the pecans.
125 gms softened butter
3/4 cup caster sugar
1 tsp vanilla paste
1/2 cup sour cream
2-3 tbls citrus marmalade
1 3/4 cups self-raising flour
1/2 cup milk
1/2 tsp bicarabonate of soda
1 1/2 cups blueberries
1/4 cup roughly chopped pecans
1/3 cup brown sugar
1/4 cup caster sugar
To serve: a handful of blueberries, a sprinkling of caster sugar (optional) and thick cream.
Preheat oven to 160 degrees C or 150 degrees C fan-forced. Grease a 20cm spring form tin and line base with baking paper.
Cream butter, caster sugar, vanilla paste and eggs in a food processor until thick and pale. Beat in sour cream and cumquat marmalade, reserving a good teaspoonful, then add alternately SR flour and milk in 3 batches. Combine the bicarbonate of soda, remaining marmalade and 1 tsp water in a small bowl, then pulse into the cake mixture.
Spoon into the cake tin using a spatula, then scatter the blueberries (reserving a handful), and chopped pecans over the batter. Lastly sprinkle over the brown sugar, making sure the nuts are well covered. The nuts will caramelise nicely during baking.
Bake for 45 minutes, then gently open oven door and scatter remaining blueberries and caster sugar over cake. This is to ensure that some of the blueberries sit on top of the cake – some will have sunk into the mixture during the initial cooking.
Close oven door and cook for a further 15 minutes or until a skewer inserted into the cake comes out clean. Cool the cake completely in the tin before unmoulding.
Serve plain or with whipped cream, creme fraiche or sour cream.