BLACKBERRY COFFEE CAKE
25 min Prep
3 hr 10 min Total
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
- 1 1/4 cups frozen (thawed and well drained) blackberries
- 1/2 cup finely chopped pecans
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 container (8 ounces) sour cream
- 1 1/2 cups powdered sugar
- 3 to 4 teaspoons water
Powdered Sugar Glaze
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- 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.
- 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.
- 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.
- Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
- 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.
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