This was my “Local Special” this week at the Farmer’s Market in which I used local blackberries. The recipe called for frozen so, I think fresh berries automatically made it much better. I made lots of adaptions to this recipe. The largest one was the cutting the butter in half. Did I do this on purpose? No. Actually, when I printed the recipe the amount got cut off so it just said “cup” and I had to make an educated guess to which I guessed wrong. The result? The cake tasted the perfect amount of sweet and rich. So, Cheers your coffee cups to ‘mistakes and cakes!’ hehe Enjoy!
Blackberry Coffee Cake
Adapted From: Betty Crocker
1 1/4 cups fresh (local!) blackberries
4 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 container (8oz) sour cream
1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan (or 9×13, or loaf, or whatever..)
2. In small bowl, mix all Blackberry Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder and baking soda; set aside.
4. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed
5. Beat in flour mixture alternately with sour cream on low speed.
6. 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.
7. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean.