BLACKBERRY COFFEE CAKE

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25 min Prep
3 hr 10 min Total
Pie Iconb
16 Servings

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Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!


Ingredient List
    Blackberry Filling
  • Small check mark in a circle icon1 1/4 cups frozen (thawed and well drained) blackberries
  • Small check mark in a circle icon1/2 cup finely chopped pecans
  • Small check mark in a circle icon3 tablespoons granulated sugar
  • Small check mark in a circle icon1 1/2 teaspoons ground cinnamon
    Coffee Cake
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/2 teaspoon baking soda
  • Small check mark in a circle icon1 1/4 cups granulated sugar
  • Small check mark in a circle icon1 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 container (8 ounces) sour cream
    Powdered Sugar Glaze
  • Small check mark in a circle icon1 1/2 cups powdered sugar
  • Small check mark in a circle icon3 to 4 teaspoons water
Preparation
  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, mix 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.
Tips
  • Dripping with the juicy, sweet flavor of blackberries, this glorious coffee cake is a great make-ahead treat. Wrap it tightly, and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by.
  • For an extra-nutty crunch, sprinkle some chopped toasted pecans over the glazed cake.