Crisp Evenings Blackberry Cake Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Crisp Evenings Blackberry Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 25 mins

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.
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Footnotes

  • Editor's Note:
  • Buttermilk can be used in place of the milk and vinegar step.
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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 52.5 g
  • 17%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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