Blackberry Coffee Cake

 

1 1/4

cups frozen (thawed and well drained) blackberries

1/2

cup finely chopped pecans

3

tablespoons granulated sugar

1 1/2

teaspoons ground cinnamon

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon baking soda

1 1/4

cups granulated sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

2

eggs

1

container (8 ounces) sour cream

1 1/2

cups powdered sugar

3

to 4 teaspoons water

• 1 Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
• 2 In small bowl, mix all Blackberry Filling ingredients; set aside.
• 3 In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• 4 Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
• 5 Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
• 6 Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.