For an extra burst of flavor, try adding a tablespoon of blackberry liqueur to the icing. Store the cake in an airtight container at room temperature for up to 3 days.
Crisp Evenings Blackberry Cake
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 25 mins
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SERVING16 People
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VIEWS6
Embrace the cozy flavors of autumn with this delectable Blackberry Cake. Infused with aromatic spices and topped with a luscious blackberry icing, it's the perfect dessert to warm you from the inside out. Serve it warm and watch it disappear!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol62 mg
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Fiber2 g
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Protein3 g
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Saturated Fat10 g
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Sodium199 mg
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Sugar42 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. (5 minutes)
02
StepIn a small bowl, stir together milk and vinegar. Let stand for 5 minutes to sour. (5 minutes)
03
StepIn a large bowl, cream together white sugar and softened butter until light and fluffy. Beat in eggs, soured milk mixture, baking soda, cardamom, cloves, and nutmeg until well combined. (7 minutes)
04
StepGradually add flour, mixing until just incorporated. Gently fold in mashed blackberries. (5 minutes)
05
StepPour batter into the prepared cake pan and spread evenly. (2 minutes)
06
StepBake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. (30 minutes)
07
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
08
StepFor the icing, in a medium bowl, beat together confectioners' sugar and softened butter until smooth and creamy. (5 minutes)
09
StepMix in mashed blackberries and milk until you reach your desired consistency. Add more milk for a thinner icing, or more confectioners' sugar for a thicker icing. (3 minutes)
10
StepOnce the cake is completely cool, spread the blackberry icing evenly over the top. (3 minutes)
11
StepSprinkle with shredded coconut and chopped pecans. (2 minutes)
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