Crisp Evenings Blackberry Cake

This blackberry cake, topped with homemade blackberry icing, coconut, and pecans, is a colorful and tasty dessert to serve with a cup of hot tea.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 375 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 cup white sugar
• 2 tablespoons milk
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 3 tablespoons milk
• 1 teaspoon ground cardamom
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vinegar
• 1 cup mashed blackberries
• 1.5 cups all-purpose flour
• 0.5 cup butter, softened
• 0.75 cup butter, softened
• 0.5 cup chopped pecans
• 0.5 cup shredded coconut
• 0.5 cup mashed blackberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

Step 2

Make cake: Stir together milk and vinegar in a small bowl until well combined. Set aside to sour for 5 minutes.

Step 3

Beat together white sugar and butter in a large bowl using an electric mixer until creamy and smooth. Beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg until well mixed. Gradually stir in flour until just incorporated. Fold in blackberries. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 25 to 35 minutes. Allow cake to cool.

Step 5

Make icing: Beat together confectioners' sugar and butter in a medium bowl with an electric mixer until smooth and creamy. Mix in blackberries and milk until desired thickness is reached.

Step 6

Spread icing over cooled cake; sprinkle the top with coconut and pecans.