Crisp Evenings Blackberry Cake

Name: Crisp Evenings Blackberry Cake
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 3 tablespoons milk; 1 teaspoon vinegar; 1 cup white sugar; 0.75 cup butter, softened; 2 eggs; 1 teaspoon baking soda; 1 teaspoon ground cardamom; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1.5 cups all-purpose flour; 1 cup mashed blackberries; 1 (16 ounce) package confectioners' sugar; 0.5 cup butter, softened; 0.5 cup mashed blackberries; 2 tablespoons milk; 0.5 cup shredded coconut; 0.5 cup chopped pecans

4.5

(2)

2 Reviews

1 Photo

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!

Recipe by Allison S F

Updated on August 22, 2022

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

30 mins

Total Time:

1 hrs 25 mins

Servings:

16

Yield:

1 9-inch cake

Jump to Nutrition Facts

Ingredients

Cake:

3 tablespoons milk
1 teaspoon vinegar
1 cup white sugar
¾ cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup mashed blackberries

Icing:

1 (16 ounce) package confectioners' sugar
½ cup butter, softened
½ cup mashed blackberries
2 tablespoons milk
½ cup shredded coconut
½ cup chopped pecans

Directions

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.

Editor's Note:

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

Nutrition Facts (per serving)

375	Calories
18g	Fat
53g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 375
% Daily Value *
Total Fat 18g	24%
Saturated Fat 10g	51%
Cholesterol 62mg	21%
Sodium 199mg	9%
Total Carbohydrate 53g	19%
Dietary Fiber 2g	6%
Total Sugars 42g
Protein 3g
Vitamin C 3mg	15%
Calcium 22mg	2%
Iron 1mg	5%
Potassium 68mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.