Blackberry Coffee Cake

Name: Blackberry Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
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

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!

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Prep:

20 Min

Cook:

1 Hr

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
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How to Make Blackberry Coffee Cake

Step-by-Step

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.
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.
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.
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.