Cakes

Blackberry Coffee Cake

52

I enjoy entering competitions, especially if there is baking involved. I love participating in the local County Fair Open Class domestics, and I have done pretty well, but the “Best of Fair” has always eluded me, and I have decided this is the year I really try to grab a Best of Fair Rosette to hang in my kitchen. When I first made this Blackberry Coffee Cake I instantly knew it had best of fair potential.

8
!Blackberry Filling
1 1/4 cups frozen (thawed and well drained) blackberries
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
!Coffee Cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream
!Lemon Glaze
1 1/2 cups powdered sugar
3 to 4 teaspoons fresh lemon juice
Heat oven to 350°F. Spray bottom and sides of 9 -inch spring-form cake pan with non-stick cooking spray. In small bowl, mix all Blackberry Filling ingredients; set aside. In medium bowl, sift together 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. Stir in flour mixture alternately with sour cream on low speed. Spread two-thirds of the batter in pan; sprinkle the blackberry filling. Spoon another one-third of the batter by tablespoonfuls over filling and spread evenly. 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. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake
Nutritions

Calories
645

Sodium
130mg
5% DV

Fat
29g
44% DV

Protein
6g
12% DV

Carbs
91g
31% DV

Fiber
3g
15% DV