This cake is inspired by years of family celebrations and my favorite: the beloved Thanksgiving dessert table. The combination of flavors from the toasted pecans and caramelized apricots and sweet bursted blackberries is a perfect summation of some of my best food memories.
Ingredients
- Stovetop Apricot Jam Ingredients
- 1 kilograms fresh apricots, pitted and halved
- 9.5 grams cornstarch
- 113 grams salted butter
- 200 grams brown sugar
- 3 grams kosher salt
- 230 grams self-rising flour
- 60 grams cornmeal
- 200 grams sugar
- 3 eggs
- 110 milliliters milk
- 165 milliliters sour cream
- 10 milliliters vanilla
- 2 milliliters almond extract
- 8 grams teaspoons kosher salt
- 250 grams fresh blackberries
- 125 grams native pecans, raw
- 45 grams turbinado sugar
- Garnish
- sweetened whipped cream
Preparation
Preheat the oven to 400°. Prepare a 9”x13” baking dish by spraying with nonstick cooking spray.
In a medium, 4-5 quart saucepan, combine stovetop apricot jam ingredients. Bring to a simmer over medium flame, stirring continuously for 2 minutes. Set aside.
In a large mixing bowl combine quick cake ingredients, mixing until thoroughly combined.
Pour half of the stovetop jam mixture into the bottom of the prepared baking dish. Top with half of the cake batter and then pour remaining jam cake batter alternating to create 4 layers from bottom to top : jam, cake batter, jam, cake batter.
Sprinkle blackberries, pecans, and turbinado sugar over the cake and place into the preheated oven.
Bake the cake for 35-40 minutes or until the top of the cake is golden and the center is set and firm to the touch (or an instant read thermometer reading of 200°).
Cool the cake for 5 minutes before serving.
Serve with sweetened whipped cream.
