Crisp Evenings Blackberry Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
2. Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
3. 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.
4. 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.
5. 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.
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