VANILLA BLACKBERRY CAKE

Vanilla Blackberry Cake image

Provided by Cindy Ferguson

Time 1h30m

Number Of Ingredients 12

FOR FILLING
2 c fresh or frozen blackberries
1 c white sugar
FOR CAKE
1 c real butter, softened
1 1/2 c white sugar
8 egg yolks
3/4 c milk
1/4 c heavy cream
2-3 tsp real vanilla extract
2 c flour, self-rising
3 Tbsp cornstarch

Steps:

1. Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
3. Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
4. Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
5. Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
6. Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
7. Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.