Red Currant Bakery

Preheat the oven to 350 F and place a rack in the center of the oven.
Line a 7" metal springform pan with a sheet of parchment paper or baking spray.
Pecans
Toast the pecans in a pan over medium low heat until just slightly darkened and fragrant.
Prep the pecans for both the batter and the add ins. Half should be finely chopped (almost flour) and the other half roughly chopped. Keep them separate.
Batter
In the bowl of a stand mixer whisk the 100 grams of flour, finely chopped pecans, brown sugar, baking powder, salt, and spices together.
Add in the eggs, soft butter, vanilla extract, and apple sauce. Use the paddle attachment to mix first on low speed and then move to high and mix until ribbony and fully combined.
Pour the roughly chopped pecans into the batter.
Toss half of the 170 grams of blackberries with the 15 grams of flour and then pour into the batter.
Use a rubber spatula to fold the blackberries and pecans into the cake batter.
Bake
Pour the into the pan and even out the top.
Sprinkle with 80 grams of blackberries and the turbinado sugar.
Bake in the preheated oven for 30 minutes. After the timer goes off, rotate the cake 180 degrees and bake for another 15-20 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean.
Once baked take the pan out of the oven and leave it to cool on a wire rack for at least 20 minutes.
Run a dinner knife along the sides between the cake and the pan to loosen it.
Release the springform and eat warm or let it cool fully before topping with sour cream whipped cream.
Sour Cream Whipped Cream *Optional
Once cooled I like to top or fill the cake with a sour cream whipped cream.
In the bowl of a stand mixer, add in the heavy cream, vanilla, and salt. Use a whisk attachment to whip on medium high until just before stiff peaks form.
Turn off the mixer and add in the sour cream. Turn the mixer back to medium high and whip until stiff peaks form.
Dollop the whipped cream onto the cake (or cut the cake into two layers and use this as a filling with blackberry jam!) and top with a few more fresh blackberries.