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 Step-By-Step

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.

About this Recipe

Course/Dish: Cakes