Just as I was ready to turn my cherry thoughts to blueberry thrills, I found my mom at the edge of the parking lot as she was waiting for me. What the heck was she doing? Picking wild black raspberries! BONUS! Free, found, fresh fruit! WOOHOO!
So, remember the Cherry Almond Cake from a week or so ago? Let’s change it up with raspberries, swap the almonds for pecans, almond extract for vanilla and see what it’s like. And how ’bout a little cinnamon, too?
KATTY’S BLACK RASPBERRY PECAN CAKE
1 cup chopped pecans (3/4 cup to grind, 1/4 cup to reserve for topping)
1 cup all-purpose flour
1 teaspoon baking powder (I used Paneangeli lievito vaniglinato per dolci)
1/4 teaspoon (heaping) salt
1 stick butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups wild black raspberries
1 teaspoon turbinado sugar (for sprinkling on top)
1/2 teaspoon cinnamon (for sprinkling on top)
Preheat oven to 350 degrees F. Butter a 10-inch pie plate.
Using a mini food processor, add 3/4 cup pecans, flour, baking powder and salt. Process until pecans are finely ground. Set aside.
Use your stand mixer to cream butter with sugar. Add eggs one by one, blending each one till fully incorporated. Add vanilla extract.
With mixer on low, blend in flour mixture gradually–do not overmix.
Spread batter evenly into buttered pie plate. Place berries atop batter. Mix together remaining 1/4 cup of chopped pecans with 1 teaspoon turbinado sugar mixed with cinnamon–sprinkle around edges of cake, then all over the top for good measure.
Bake until a toothpick inserted in the center of cake comes out clean, 45 to 50 minutes. Cool on wire rack.
You’ll love it warm. Nom nom nom!