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Crisp Evenings Blackberry Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Vibrant blackberry cake with homemade icing, coconut, and pecans is the perfect treat paired with tea.
Ingredients:
  • 3 tablespoons milk
  • 1 teaspoon vinegar
  • 1 cup white sugar
  • 0.75 cup butter, softened
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1.5 cups all-purpose flour
  • 1 cup mashed blackberries
  • 1 (16 ounce) package confectioners' sugar
  • 0.5 cup butter, softened
  • 0.5 cup mashed blackberries
  • 2 tablespoons milk
  • 0.5 cup shredded coconut
  • 0.5 cup chopped pecans
Instructions:
  • Preheat oven to a toasty 350 degrees F (175 degrees C) while giving your 9-inch cake pan a quick grease.
  • Combine the milk and vinegar in a small bowl, then let it sit for 5 minutes to sour.
  • Cream together white sugar and 3/4 cup butter using an electric mixer until smooth; mix in eggs, soured milk, baking soda, cardamom, cloves, nutmeg, and flour until just combined. Gently fold in 1 cup blackberries before pouring batter into the pan.
  • Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool.
  • In a bowl, blend confectioners' sugar and 1/2 cup butter using an electric mixer until smooth and creamy. Add 1/2 cup blackberries and milk to achieve the desired frosting thickness. Spread the icing on the cooled cake and top with coconut and pecans.

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