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Blackberry Coffee Cake

Have you ever picked sun-ripened plump blackberries? You've just picked a great coffee cake to bake them in!

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( 39 Ratings)

39 Ratings

5 Stars 69%

4 Stars 18%

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Member Reviews ( 22 )

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Prep Time 25 min
Total Time 3 hr 10 min
Servings 16

Ingredients

Blackberry Filling

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

Coffee Cake

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

Powdered Sugar Glaze

1 1/2: cups powdered sugar

3: to 4 teaspoons water

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Directions

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.

EXPERT TIPS

Expert Tips

Dripping with the juicy, sweet flavor of blackberries, this glorious coffee cake is a great make-ahead treat. Wrap it tightly, and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by.

For an extra-nutty crunch, sprinkle some chopped toasted pecans over the glazed cake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 305
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% ),
Cholesterol: 65mg; 65%;
Sodium: 160mg; 160%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 12%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 5/4/2013 2:31:39 PM REPORT ABUSE DSBowen said:

Rating:

I used blackberries that I had frozen from last summer, picked from my parents' blackberry bushes. I made this for work and it was a huge hit. Everyone wanted the recipe. Instead of the powdered sugar glaze, I put some lemon frosting in a squeeze bottle and drizzled it over the cake. The lemon frosting with the blackberries was a perfect combination.

This reply was: Helpful Inspiring