Old-Fashioned Fresh Blackberry Cake
2 stickbutter, softened
1 1/2 tspground cloves
1 1/2 tspnutmeg
1 1/4 tspcinnamon
1 tspbaking powder
1 tspbaking soda
1/2 csour cream
2 cfresh blackberries (muddled)
How to Make Old-Fashioned Fresh Blackberry Cake
- Preheat oven to 350 degrees
- Grease and flour bundt pan.
- Combine and mix together sour cream and buttermilk. Put this mixture to the side until ready to use.
- Cream sugar and butter.
- Add eggs, one at a time, beating well.
- Combine all dry ingredients (including spices). Add the dry ingredients alternately with sour cream/buttermilk mixture to the mixture.
- Fold in muddled blackberries.
- Pour into greased and floured bundt pan. Give the pan a light tap on the counter to remove any air bubbles.
- Bake 1 hour and 30 minutes, or until your tester comes out clean. (I use a wooden skewer, which works wonderfully). Remember that not all ovens bake exactly alike,so do not over bake. The tester should be clean but not have crumbs on it.
- I do not ice this cake, as my grandmother and mother did not. I do lightly dust confectioner sugar over the cake before serving at a dinner. If I am just baking for family, I do not add icing or confectioner sugar. It is delicious with a scoop or vanilla bean ice cream. This cake stores well in the refrigerator, and just becomes more moist over time.