A delicious light fruit cake, to go with a good cup of Java! Or serve as a dessert!

maple bear
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.

    Advertisement
  • In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.

  • Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts

381 calories; 15.1 g total fat; 43 mg cholesterol; 518 mg sodium. 57.4 g carbohydrates; 5.2 g protein; Full Nutrition

Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2010
Very good easy cake. I made with a few minor changes. After reading reviews I used a 9 x 13 pan which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply! Read More
(66)

Most helpful critical review

Rating: 3 stars
12/03/2011
Well I m sorry to say that this one was a disappointment not because of the flavor but because this produced the flattest coffee cake I have ever seen. The recipe calls for a 9 square pan but the submitter states in her review that she uses a jelly roll pan. That s a huge difference. I made half this recipe using an 8 1/2 spring form pan which is almost exactly half the size of a 9x13 which most reviewers ended up using. The flavor was good but the appearance was really lacking. Four stars for flavor two stars for appearance = three stars. Read More
(3)
133 Ratings
  • 5 star values: 89
  • 4 star values: 32
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/04/2010
Very good easy cake. I made with a few minor changes. After reading reviews I used a 9 x 13 pan which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply! Read More
(66)
Rating: 5 stars
08/04/2010
Very good easy cake. I made with a few minor changes. After reading reviews I used a 9 x 13 pan which baked perfectly in 35 minutes. To the batter I added 1 teaspoon of vanilla extract. I reserved 1 cup of crumbs to which I added 1/2 teaspoon cinnamon and 2 tablespoons brown sugar. I used approximately 2 cups of fresh blackberries. Everyone loved it and a great cake to use up the never-ending blackberry supply! Read More
(66)
Rating: 5 stars
04/23/2008
This batter needs to be kept to a thickness of 1/2 inch in the pan prior to adding the fruit of choice and crumbs on top. You will have difficulty with it baking completely if the batter is any thicker. I use an oblong cookie sheet with an edge or jelly roll pan. Read More
(54)
Advertisement
Rating: 5 stars
12/11/2006
We loved this. Based on other reviews I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well it was still delicious. Thanks! Read More
(41)
Rating: 5 stars
05/20/2008
This is a very good coffee cake. I used a 9 x 13 inch pan and baked it about 45 minutes. I like the fact that the ingredients are simple and usually on hand. I'll be making this again and experimenting with using different fruits and jams. Read More
(24)
Rating: 4 stars
07/02/2003
This cake was quite good. I used a 9 inch round cake pan and used apricot jam on top instead of the fruit called for. It took much longer for the cake to cook (at least 50 min in total) which may have been because of my substitution of the round pan. Unfortunately because it took so much longer to cook my company had to leave before the cake was even out of the oven! I will try this again though with a square pan. It is really wonderful with the apricots. Read More
(18)
Advertisement
Rating: 5 stars
09/07/2006
EVEN though I made so changes..MY family has never eaten a whole cake at my house...Here is a the changes that I made... Because I didnt have regular flour and baking pwder I thought to myslef hmmmmmm I wonder how will self rising flour turn(since it already has a baking powder mix in it)SO instead of the flour and baking pwder I just used the 2 cup selfrising flour...And of course no more salt since its already salted!!!!!!..SO no fruits for my cake.WHAT I did instead is sprinkle alot of nesltequick strawberry pwder on top of the cake for decoration and a delicious sugary taste mmmmmmmmmmmm!!!!!!!!!!PLease try it and goodluck!!!!!!!!!!! Read More
(17)
Rating: 5 stars
03/22/2007
This is the best cake ever! Its my first time baking a cake...And this is so easy! I used self raising flour like one of the reviewer said...And its really delicious! If you want plain sponge cake...Just omit the fruits and crumbs Read More
(14)
Rating: 5 stars
02/02/2007
My husband really enjoyed this coffee cake. I increased the berries to 2 cups and used a combination of blackberries and blueberries. I baked it in an 8x11.5 glass pan and cooked it for an hour. Read More
(13)
Rating: 5 stars
04/29/2008
Excellent! This is a five star recipe! I made it for a brunch and it worked great. You could add more berries if you wanted though. Read More
(11)
Rating: 3 stars
12/03/2011
Well I m sorry to say that this one was a disappointment not because of the flavor but because this produced the flattest coffee cake I have ever seen. The recipe calls for a 9 square pan but the submitter states in her review that she uses a jelly roll pan. That s a huge difference. I made half this recipe using an 8 1/2 spring form pan which is almost exactly half the size of a 9x13 which most reviewers ended up using. The flavor was good but the appearance was really lacking. Four stars for flavor two stars for appearance = three stars. Read More
(3)