BLACKBERRY COFFEE CAKE
This original recipe comes from Gold Medal's Best Baking magazine. With all the beautiful blackberries in season right now, I couldn't wait to try this out. The cake was moist with a nice texture and flavor. I'll make this one again!
Provided by Traci Coleman
Categories Cakes
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 350. Spray bundt pan with baking non-stick spray (or grease and lightly flour). In small bowl, stir together filling ingredients and set aside.
- 2. In medium bowl, mix flour, baking powder and baking soda. In large bowl, beat 1 1/4 cups sugar, the butter, vanilla and eggs. Alternately add flour mixture with sour cream to the wet mixture, beatung just until blended after each addition.
- 3. Spread 1/3 of the batter into the pan. Spoon on half of the filling. Add another 1/3 of the batter, the remainder of the filling and then the remainder of the batter.
- 4. Bake at 350 for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes then remove from pan to cooling rack. Cool completely before mixing glaze ingredients and spooning over cake.
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