About this recipe:One really delicious cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favourite since. The bake time is a bit longer if you're using frozen berries.
220g butter, softened
400g caster sugar
250ml soured cream
1 teaspoon vanilla extract
200g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
150g fresh or frozen blueberries
100g dark brown soft sugar
1 teaspoon ground cinnamon
60g chopped pecans
1 tablespoon icing sugar for dusting
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Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm tube or bundt cake tin.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the soured cream and vanilla. Combine the flour, baking powder and salt; stir into the mixture just until blended. Fold in blueberries.
Spoon half of the cake mixture into the prepared tin. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the cake mixture in the tin. Spoon remaining cake mixture over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the tin over a wire rack. Invert onto a serving plate, and tap firmly to remove from the tin. Dust with icing sugar just before serving.
This was a very easy recipe to make. The cake was very sweet, maybe a little bit too sweet for my taste. I also liked the added Pecans. The only thing for me was that it wasn't the prettiest cake to serve to guests. I just can't understand the swirl as it just looked as though I had thrown all the ingredients together in the mixer. - 28 Aug 2012