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
1 1/2 c
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.
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