Crisp Evenings Blackberry Cake

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!

By Allison S.F.
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

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  • Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.

  • Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.

  • Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.

Editor's Note:

Buttermilk can be used in place of the milk and vinegar step.

Nutrition Facts

Per Serving:
375 calories; 2.8 g protein; 52.5 g carbohydrates; 61.8 mg cholesterol; 198.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Molly
Rating: 4 stars
06/26/2017
02.03.17 A heavy dense cake that has just the right amount of spices. I had a abundance of blackberries I was trying to use when I came across this recipe. My DH really enjoyed it. I used buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries. Read More
Helpful
(3)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Molly
Rating: 4 stars
06/26/2017
02.03.17 A heavy dense cake that has just the right amount of spices. I had a abundance of blackberries I was trying to use when I came across this recipe. My DH really enjoyed it. I used buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries. Read More
Helpful
(3)
Molly
Rating: 4 stars
06/26/2017
02.03.17 A heavy dense cake that has just the right amount of spices. I had a abundance of blackberries I was trying to use when I came across this recipe. My DH really enjoyed it. I used buttermilk in place of the soured milk as I had some on hand. I really enjoyed the frosting. I did omit the coconut and the pecans as DH wanted just plain frosting. The cake is very good and a nice use for blackberries. Read More
Helpful
(3)
keki60
Rating: 5 stars
06/24/2020
wow! This was a great recipe and easy to do, the cake is moist. didn't make the icing as we can have too much sugar. however i did make them into muffins instead. Cooking time was a bit longer, also switched out spices for all spice and added 1/2 teaspoon of almond and vanilla. Thank you for sharing this! Read More
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