Thermomix Pecan and Blueberry cake TM6
This is a really delicious cake to make in your Thermomix for summer when blueberries are at their best. It’s really easy to make and the crumb topping with pecans gives a yummy crunch on top. It can be tricky to get out of the cake tin – wait for it to cool before turning it upside down.
Ingredients
Crumb topping
- 2 tbsp unsalted butter, plus extra to grease
- 70g sugar
- 60g brown sugar
- 30g all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 oz chopped pecans
Cake
- 170g plain yogurt, unsweetened
- 60g vegetable oil
- 170g sugar
- 1 tsp vanilla extract
- 2 large eggs
- 230g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 pinch ground nutmeg
- 285g fresh or frozen blueberries
Crumb topping
- Preheat oven 175. Grease a round cake tin (8 in.) and set aside. A spring form tin would be good so you don’t have to turn the cake over.
- Place sugar, brown sugar, butter, flour, cinnamon, salt, ginger and nutmeg into mixing bowl and mix 10 sec/speed 4.
- Scrape down sides of mixing bowl with spatula. Add pecans and mix a further 5 sec/speed 4
Cake
- Place yogurt, oil, sugar, vanilla, eggs, 215g flour (the other 15g will coat the blueberries), baking powder, bicarb soda, salt and nutmeg into Thermomix mixing bowl and mix 15 sec/speed 4.
- Place a bowl onto mixing bowl lid, weigh in blueberries and 15g flour and toss together to coat.
- Stir 3/4 of the blueberries through the batter and transfer half the batter into prepared cake pan, sprinkle with half the crumb topping, add remaining blueberries and then the remaining batter and top off with the remaining crumb topping.
- Bake 55 minutes (175C) or until skewer inserted into the center comes out clean.
Cool completely before slicing.
Garnish with fresh blueberries and serve.
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