Blackberry Coffee Cake
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!
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.
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 )))