Pecan-Black Currant Pound Cake

Name: Pecan-Black Currant Pound Cake
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 25 g * flour; 15 g * cane sugar; 1/2 tsp * cinnamon; Pinch salt *; 10 g * butter; 190 g soft butter; 190 g sugar; 190 g flour; 1 tsp baking powder; 3 eggs (medium size); 100 g pecan nuts; 125 g Black currants

Kristina K @kristina_k

Munich, Germany

This cake combines flavours of summer and fall in a perfect and well-balanced way. The cinnamon in the crumbles gives that certain something. Enjoy!
Please use a baking tin of 20 cm (7.87 in) lenght.

Kristina K @kristina_k

Munich, Germany

This cake combines flavours of summer and fall in a perfect and well-balanced way. The cinnamon in the crumbles gives that certain something. Enjoy!
Please use a baking tin of 20 cm (7.87 in) lenght.

Saved

Ingredients

90 min

8 servings

25 g* flour
15 g* cane sugar
1/2 tsp* cinnamon
Pinchsalt *
10 g* butter
190 gsoft butter
190 gsugar
190 gflour
1 tspbaking powder
3eggs (medium size)
100 gpecan nuts
125 gBlack currants

Saved

Steps

90 min

1

Bring ingredients to room temperature. For the topping mix and kneald the * ingredients until you have small crumbles.
2

Preheat the oven at 180 degrees C. Wash black currants and break pecan nuts into smaller pieces. Grease and flour the baking mould.
3

Whisk butter and sugar thoroughly. Stir in egg by egg. Mix flour and baking powder with salt. Fold flour mix in the butter and sugar mix.
4

Gently fold in the black currants and the pecans in the dough and fill in the baking tin.
5

Spread the crumbles from step 1 on top of the cake. Bake for ca. 60 to 80 min. Let cool in the mould for 15 min and then leach from the tin. If you like you can decorate with some confectioner's sugar. Enjoy!