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Tasty Recipes Crisp Evenings Blackberry Cake

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Crisp Evenings Blackberry Cake

"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!"

Ingredients :

  • Cake:
  • 3 tablespoons milk
  • 1 teaspoon vinegar
  • 1 cup white sugar
  • 3/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups all-purpose flour
  • 1 cup mashed blackberries
  • Icing:
  • 1 (16 ounce) package confectioners' sugar
  • 1/2 cup butter, softened
  • 1/2 cup mashed blackberries
  • 2 tablespoons milk
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions :

Prep : 30M Cook : 16M Ready in : 1H25M
  • 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.

Notes :

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

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