I have a little secret, I am pretty competitive. 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 thought it had best of fair potential. So I hit the ground running with this recipe which led to the baking of 2 more batches in one week. After 3 attempts at Blackberry coffee cake I got it to where I am very happy with it.
The first run through was devoured by my family before I could even think of taking any pictures. I took the immediate disappearance of my blackberry coffee, as a sign that this coffee cake was something special. The cake is moist and has a very nice vanilla flavor, and the big juicy blackberries are a lovely compliment to it. It is a great basic coffee cake, suitable for company, but can be mixed up easily enough for a quick Sunday Brunch.
Cake #2: FAIL
Blackberry coffee cake #2 was my first attempt at baking this in a spring-form pan. My first cake was made in a 9×13 pan which turned out great and is actually a size I prefer for my family, but presentation wise not so pretty when it would have to be baked in a disposable pan. I liked the springform pan because I could totally remove the cake, place it on a foil covered piece of cardboard with a doily on it, totally disposable and cheap too. I did also try to substitute butter flavored Crisco for the butter in the recipe. This substitution did not work for me! All the berries sunk to the bottom, I really do not know what caused this, but I am not planning on trying the Crisco substitution in this recipe again.
Third Times a Charm!
Cake #3 made with butter worked perfectly, just like the first cake in the 9×13 pan, but now in a spring-form pan. I did think this cake needed a little something else. My first thought was crumb topping, but this cake is already packing 1 cup of butter which is plenty. I decided on a simple lemon glaze. My daughter told me the lemon glaze with the blackberries was “so good”. I am trying to exercise self-control and no long eat 1/2 of what I bake all by myself, so I had a small piece. It was very good, the lemon really accented the cake very nicely.
- 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
- 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
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
- Heat oven to 350°F. Grease bottom and side of 8-inch round spring-form pan with shortening; lightly flour.
- In small bowl, mix all Blackberry Filling ingredients; set aside.
- 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.
- 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.
- 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 Lemon Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.