blackberry coffee cake
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!
prep time
20 Min
cook time
1 Hr
method
---
yield
Ingredients
- FILLING
- 1 1/4 cups blackberries (if fresh, just wash; if frozen, thaw & drain)
- 1/2 cup finely chopped pecans
- 3 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- COFFEE CAKE
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 2 - eggs
- 8 oz - sour cream
- GLAZE
- 1 1/2 cups powdered sugar
- 3-4 teaspoons water
How To Make blackberry coffee cake
-
Step 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. -
Step 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.
-
Step 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.
-
Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cakes
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