Traci's StoryThis original recipe comes from Gold Medal's Best Baking magazine.
With all the beautiful blackberries in season right now, I couldn't wait to try this out. The cake was moist with a nice texture and flavor. I'll make this one again!
1 1/4 c
blackberries (if fresh, just wash; if frozen, thaw & drain)
finely chopped pecans
1 1/2 tsp
2 1/4 c
1 1/4 c
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1 1/2 c
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1Heat oven to 350. Spray bundt pan with baking non-stick spray (or grease and lightly flour). In small bowl, stir together filling ingredients and set aside.
2In medium bowl, mix flour, baking powder and baking soda.
In large bowl, beat 1 1/4 cups sugar, the butter, vanilla and eggs.
Alternately add flour mixture with sour cream to the wet mixture, beatung just until blended after each addition.
3Spread 1/3 of the batter into the pan. Spoon on half of the filling. Add another 1/3 of the batter, the remainder of the filling and then the remainder of the batter.
About this Recipe
Sue H Soos - Aug 20, 2012
Looks delicious Traci...a save for me.
jeannie beavers pixie65 - Aug 20, 2012
can u use fresh peaches?
Traci Coleman TraciB70 - Aug 20, 2012
Thank you, SK!
Jeannie - This was my first time to make the cake, and it turned out great with blackberries. I would think that you could certainly use fresh peaches if you diced them, maybe? Peaches actually sound like they'd be great in this. If you don't try it, I may do so next weekend! :)
Bea L. BeachChic - Aug 21, 2012
This sounds wonderful, Darlin'. Hope you're doing well. ((( HUGS )))