Blackberry Coffee Cake

Traci Coleman Recipe

By Traci Coleman TraciB70

This 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!


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Ingredients

FILLING
1 1/4 c
blackberries (if fresh, just wash; if frozen, thaw & drain)
1/2 c
finely chopped pecans
3 Tbsp
sugar
1 1/2 tsp
ground cinnamon
COFFEE CAKE
2 1/4 c
flour
1 tsp
baking powder
1/2 tsp
baking soda
1 1/4 c
sugar
1 c
butter, softened
1 tsp
vanilla
2
eggs
8 oz
sour cream
GLAZE
1 1/2 c
powdered sugar
3-4 tsp
water

Directions

1
Heat 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.
2
In 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.
3
Spread 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.
4
Bake at 350 for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan to cooling rack. Cool completely before mixing glaze ingredients and spooning over cake.