Crisp Evenings Blackberry Cake

This yummy blackberry cake is yummy year-round. I especially love it served warm for dessert in the winter, because the spices warm me up!

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

Ingredients

• 2 eggs
• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 cup white sugar
• 2 tablespoons milk
• 1 ½ cups all-purpose flour
• ½ cup chopped pecans
• ¾ cup butter, softened
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ½ cup shredded coconut
• 3 tablespoons milk
• 1 teaspoon ground cardamom
• 1 (16 ounce) package confectioners' sugar
• 1 teaspoon vinegar
• 1 cup mashed blackberries
• ½ cup mashed blackberries

Recipe Instructions

Step 1

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

Step 2

Stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.

Step 3

Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. Gradually stir in flour until just incorporated. Fold in 1 cup blackberries. Pour batter into the prepared pan.

Step 4

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

Step 5

Beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. Spread icing on the cooled cake; sprinkle with coconut and pecans.