Blackberry Coffee Cake | Back Home Again: Blackberry Coffee Cake

Thursday, August 8, 2013

Blackberry Coffee Cake

Two posts in one day! What's the world coming to?! :-)

I made this last night and it's just too good not to post. We have been getting blackberries almost every week from our CSA and I have been wanting to do something with them other than just eating handfuls at a time. Then I got an email from Betty Crocker full of, you guessed it, blackberry recipes! This is the recipe I used, with a few alterations.



Blackberry Filling

1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans (I don't like pecans so I left this out)
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Coffee Cake

2 1/4 cups 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 (I used Greek yogurt)

Glaze

1 1/2 cups powdered sugar
3-4 tablespoons water (I used more like 5-6)
I had some frozen blackberry puree that I thawed out and used to make it a blackberry 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. (Our oven is a little wonky so it only took 45 minutes)

Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

This is a hit in our house. Even my blackberry hating husband loves it!








1 comment:

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    -Tranae
    www.becomingfab.com

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