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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 |
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- 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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