BLACKBERRY COFFEE CAKE
Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 305, Carbohydrate 35 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg
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Qadeer Baolch
[email protected]This coffee cake is a must-try! The combination of blackberries and coffee is perfect. The cake is moist and flavorful, and the crumble topping adds a nice crunch.
Kaiki Deishuu
[email protected]I made this coffee cake for my family and they loved it! It was easy to make and the results were amazing. The cake was moist and fluffy, and the blackberries added a delicious burst of flavor.
Masen Woods
[email protected]This coffee cake was a bit too dry for my taste, but it was still good. The blackberries added a nice flavor, but I would have liked the cake to be moister.
OrAtile Mhlungu
[email protected]I've made this coffee cake several times and it's always a hit. It's a great way to use up fresh blackberries, and the cake is always moist and flavorful.
Beanie-The-Gnome
[email protected]This coffee cake is perfect for a fall breakfast or brunch. The blackberries add a nice tartness to the sweet cake, and the crumble topping adds a nice crunch.
Chandra Bahadura
[email protected]I made this coffee cake for a brunch party and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the blackberries added a delicious burst of flavor.
Maruf Sarker
[email protected]This coffee cake was a bit too sweet for my taste, but it was still good. The blackberries added a nice flavor, and the cake was moist and fluffy.
Bishaljung J Magar
[email protected]I've made this coffee cake several times and it's always a hit. It's easy to make and the results are always delicious. The cake is moist and flavorful, and the blackberries add a nice tartness.
Oto-obong Johnson
[email protected]This coffee cake is a must-try! The combination of blackberries and coffee is perfect. The cake is moist and flavorful, and the crumble topping adds a nice crunch.
Ingabire Mariam
[email protected]I made this coffee cake for my family and they loved it! It was easy to make and the results were amazing. The cake was moist and fluffy, and the blackberries added a delicious burst of flavor.
Siri Mara
[email protected]This coffee cake was so delicious! The blackberries added a perfect tartness to the sweet cake. I will definitely be making this again.