kolač sa kupinama i orasima - Blackberry-Pecan Snack Cake

Kolač koji se svideo mojoj prvoj Milici - a to je veliki kompliment, jer već godinama i sama kuva i poduže već joj nisam napravila nešto što bi joj se baš baš svidelo. 
Ovo je lagani letnji kolač za one koji vole slađe kolače, poput nas. Još jedan recept iz Cake Keeper Cakes - četrdeset peti (još pet do pola knjige - za koju već znate da se oštrim da ispečem od korica do korica).

Potrebni sastojci:

Za posip preko voća:

• 6 kašika smeđeg šećera
• 1⁄4 šolje brašna
• 1⁄2 kašikica cimeta
• 1⁄2 šolje oraha
• 30 g kašike putera

...a za kolač:

• 1⁄2 šolje kisele pavlake
• 1 veće jaje
• 1 kašikica ekstrakta vanile
• 1 šolja brašna
• 1⁄2 kašikice praška za pecivo
• 1⁄2 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 1⁄4 kašikice mlevenog klinčića
• 1⁄4 kašikice muškatnog oraha
• 60 g putera
• 1⁄2 šolje šećera
• 1 šolja kupina

Uključite rernu na 180°C. Podmažite kalup za kuglof i pospite ga brašnom. E sad... ovo nije kolač koji je predviđen da se pravi u kalupu za kuglof, pa ako niste emotivno vezani za kolače sa rupom, pravite ga, kao sav ostali svet, u tepsiji. ona četvrtasta od 20cm sa 20 cm je idealna za ovo. Ispadne tako 9 većih kolača u obliku kocke. A ja sam ga pravila u kalupu bez šara, jer šare nemaju smisla kad su oddole - ovaj se kolač ne može prevrnuti, jasno je. Opet, meni je nekako bio neodoljiv u obliku venca...

Posip sam napravila tako što sam stavila sve sastojke u multipraktik sa noževila i pustila noževe da se okreću neko vreme. ne treba da bude presitno - ovo je onaj hrskavi deo kolača koji se lepo zapeče i blago karamelizuje preko voća.

Izmešati kiselu pavlaku, jaje i ekstrakt vanile.

Brašno, šećer, prašak za pecivo, sodu bikarbonu, cimet i muškatni oraščić se pomešaju.

Šećer i puter se mute mikserom dok ne postanu penasti, pa se u to doda smesa sa jajetom i sve se dobro sjedini. Zatim se postepeno dodaje brašno. Kad je smesa ujednačeno glatka, izlije se u podmazani kalup.

Preko smese se poređa voće, a preko voća pospe posip.

Peče se oko pola sata.

Ostavi se da se prohladi u kalupu, po vađenju iz rerne, pa seizvadi iz kalupa... recimo onako sa dva tanjira...

For the streusel

• 6 tablespoons light brown sugar
• 1⁄4 cup unbleached all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 cup coarsely chopped pecans
• 2 tablespoons unsalted butter, cut into small pieces

For the cake

• 1⁄2 cup sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup unbleached all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 4 tablespoons
• (1⁄2 stick) unsalted butter, softened
• 1⁄2 cup sugar
• 1 cup fresh or frozen blackberries

Make the streusel


1. Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with
flour, knocking out any extra.


2. Combine the brown sugar, flour, cinnamon, and pecans in a mixing bowl.

Work the butter pieces into the mixture, making coarse crumbs.


Make the cake


1. Whisk together the sour cream, egg, and vanilla in a large measuring cup.


2. Combine the flour, baking powder, baking soda, salt, cloves, and nutmeg in a
medium mixing bowl.


3. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes, scraping down the
sides of the bowl once or twice as necessary. With the mixer on low, slowly add
the egg mixture and mix until well combined, scraping down the sides of the
bowl once or twice as necessary. Add the flour mixture, 1⁄2 cup at a time, scraping
down the sides of the bowl after each addition.


4. Scrape the batter into the prepared pan and smooth the top with a rubber
spatula. Scatter the berries over the batter. Scatter the streusel over the berries.
Bake the cake until it is golden and a toothpick inserted in the center comes out
clean, about 45 minutes. Let the cake cool in the pan for 15 minutes, invert it
onto a wire rack, and then turn it right side up again to cool completely. Cut into
9 squares and serve.


5. Store uneaten squares in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.

This is forty-fifth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #19 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray