Blackberry Coffee Cake

By Greywolf

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

Details

Servings 1
Cooking time 190mins
Adapted from bettycrocker.com

Preparation

Step 1

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.