Blackberry Coffee Cake

Blackberry Coffee Cake

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Carolina Allen

By
@CAllen9655

This can be made with fresh blackberries (when available).

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
1 Hr

Ingredients

  • BLACKBERRY FILLING

  • 1 1/4 c
    frozen blackberries (thawed & well drained)
  • 1/2 c
    finely chopped pecans
  • 3 Tbsp
    granulated sugar
  • 1 1/2 tsp
    cinnamon
  • CAKE

  • 2 1/4 clove
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 1/4 c
    granulated sugar
  • 1 c
    butter, softened
  • 1 tsp
    vanilla
  • 2
    eggs
  • 1
    container (8oz) sour cream
  • POWDERED SUGAR GLAZE

  • 1 1/2 c
    powdered sugar
  • 3-4 tsp
    water

How to Make Blackberry Coffee Cake

Step-by-Step

  1. 1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
    2. In small bowl, mix all Blackberry Filling ingredients; set aside.
    3. In medium bowl, sift together flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
    4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
    5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
    6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

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