Blackberry Coffee Cake

Name: Blackberry Coffee Cake
Prep time: 25 min
Total time: 3 h 10 min
Yield: 16
Ingredients: 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

25 Minutes Prep3 Hours 10 Minutes Total
16 Servings
305 Calories per Serving

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

Ingredient List

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

Preparation

Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In small bowl, mix all Blackberry Filling ingredients; set aside.
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.
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.
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.
Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.

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.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 17g 0%, Saturated Fat 9g 0%, Cholesterol 65mg 0%, Sodium 160mg 0%, Potassium NC*, Total Carbohydrate 35g 0%, Dietary Fiber 1g 0%, Vitamin A 12%, Vitamin C 2%, Calcium 4%, Iron 6%, Vitamin D 0%, Vitamin E 0%, Thiamin 0%, Riboflavin 0%, Niacin 0%, Vitamin B6 0%, Folic Acid 0%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 0%, Magnesium 0%, Zinc 0%, Selenium 0%, Copper 0%, Manganese 0%

Other Nutrients (Amount per serving)

Calories 305, Calories from Fat 155, Trans Fat NC*, Monounsaturated Fat NC*, Polyunsaturated Fat NC*, Soluble Fiber NC*, Insoluble Fiber NC*, Sugars NC*, Protein 3g, Beta-Carotene NC*, Omega-3 NC*, Carbohydrate Choice 2, Starch 1, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3 1/2

* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.