Crisp Evenings Blackberry Cake

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

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

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.