Crisp Evenings Blackberry Cake recipe

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Ingredients

3 tablespoons milk
1 teaspoon vinegar
1 cup white sugar
¾ cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup mashed blackberries
1 (16 ounce) package confectioners' sugar
½ cup butter, softened
½ cup mashed blackberries
2 tablespoons milk
½ cup shredded coconut
½ cup chopped pecans

Nutrition Info

375 calories
carbohydrate: 52.5 g
cholesterol: 61.8 mg
fat: 18.4 g
fiber: 1.6 g
protein: 2.8 g
saturatedFat: 10.2 g
servingSize: -
sodium: 198.9 mg
sugar: 42.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

  2. Stir milk and vinegar together in a small bowl, set aside to sour for 5 minutes.

  3. Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth, beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. Allow cake to cool.

  5. Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy, mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake, sprinkle with coconut and pecans.

Recipe Yield

1 9-inch cake

Recipe Note

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!

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