Greg DuPree
Hands-On Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
8

Moist with a crunchy walnut-brown sugar topping, this cake packs just the right amount of tart raspberry flavor—although if raspberry isn’t your jam, you can use any flavor of preserves you desire. After you blend together the cake batter, there’s a step that asks you to combine some of it with the preserves. This is a neat trick that prevents the defined layer of raspberry from sinking to the bottom of the cake. Make sure your pan is well greased and floured for easy removal. Serve big slices of the warm cake with milk or coffee.

How to Make It

Step 1

Stir pecans, sugar, flour, and salt in a medium bowl. Drizzle with butter and toss until clumps form.

Step 2

Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.

Step 3

Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.

Step 4

Transfer ½ cup of the batter to a small bowl; stir in preserves.

Step 5

Spread remaining batter in prepared cake pan. Spread preserve mixture over top and sprinkle with topping. Bake until a toothpick comes out clean, 35 to 40 minutes.

Chef's Notes


Make the Cake:

  1. Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.
  2. Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.
  3. Transfer ½ cup of the batter to a small bowl; stir in preserves.
  4. Spread remaining batter in prepared cake pan. Spread preserve mixture over top and sprinkle with topping. Bake until a toothpick comes out clean, 35 to 40 minutes.

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Ratings & Reviews

/5
Reviews
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