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My review
Crisp Evenings Blackberry Cake
6
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 375Original recipe yields 16 servings (1 9-inch cake)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Editor's Note:
- Buttermilk can be used in place of the milk and vinegar step.
Nutrition Facts
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6/26/2017
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 but...