blackberry coffee cake
(2 ratings)
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!
(2 ratings)
prep time
20 Min
cook time
1 Hr
Ingredients For blackberry coffee cake
- FILLING
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1 1/4 cblackberries (if fresh, just wash; if frozen, thaw & drain)
-
1/2 cfinely chopped pecans
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3 Tbspsugar
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1 1/2 tspground cinnamon
- COFFEE CAKE
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2 1/4 cflour
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1 tspbaking powder
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1/2 tspbaking soda
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1 1/4 csugar
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1 cbutter, softened
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1 tspvanilla
-
2eggs
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8 ozsour cream
- GLAZE
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1 1/2 cpowdered sugar
-
3-4 tspwater
How To Make blackberry coffee cake
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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. -
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.
-
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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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