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My review
Crisp Evenings Blackberry Cake
Allison S.F.
"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!"
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Ingredients
1 h 25 m servings 375 calsOriginal recipe yields 16 servings (1 9-inch cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- 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.
Footnotes
- Editor's Note:
- Buttermilk can be used in place of the milk and vinegar step.
Nutrition Facts
Per Serving: 375 calories; 18.4 g fat; 52.5 g carbohydrates; 2.8 g protein; 62 mg cholesterol; 199 mg sodium. Full nutrition
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