This crisp evenings blackberry cake recipe, topped with homemade blackberry icing, coconut, and pecans, is a colorful, tasty, warm spiced dessert.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
375 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
Step 2
Combine 3 tablespoons milk and vinegar in a small bowl; set aside to sour for 5 minutes.
Step 3
Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until smooth and creamy; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg until well mixed. Gradually stir in flour until just incorporated; fold in 1 cup mashed blackberries. Pour batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 35 minutes. Cool cake.
Step 5
Beat confectioners' sugar and ½ cup butter together in a bowl with an electric mixer until smooth and creamy. Mix in ½ cup mashed blackberries and 2 tablespoons milk until desired thickness is reached.
Step 6
Spread icing over cooled cake; sprinkle top with coconut and pecans.