Wild Blackberry Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
COFFEE CAKE
- 78.78 ml packed brown sugar
- 78.78 ml chopped walnuts
- 591.47 ml sifted all-purpose flour
- 118.29 ml granulated sugar
- 9.85 ml baking powder
- 1.23 ml salt
- 236.59 ml milk
- 59.14 ml butter, melted and cooled slightly
- 1 egg
- 2.46 ml almond extract or 2.46 ml vanilla extract
- 1.23 ml ground nutmeg
- 78.78 ml shredded coconut
- 473.18 ml wild blackberries, do not thaw if frozen (fresh or frozen)
-
GLAZE
- 118.29 ml powdered sugar
- 59.14 ml milk
directions
- PREHEAT THE OVEN to 375°F
- Lightly grease the bottom and sides of a 9-inch round, deep baking dish such as a quiche dish.
- STIR TOGETHER the brown sugar and walnuts in a small bowl; set aside.
- COMBINE THE FLOUR, granulated sugar, baking powder, and salt in a large bowl.
- Whisk in the milk, melted butter, egg, almond or vanilla extract, and nutmeg until smooth and well mixed.
- Spread about two-thirds of the batter in the prepared pan.
- Sprinkle the coconut evenly over it.
- Scatter half of the blackberries over the batter, pushing them slightly into it.
- SPOON THE REMAINING BATTER into the dish, gently spreading it toward the edges; you don't need to cover the berries completely.
- Scatter the remaining berries over the top.
- Sprinkle the brown sugar and walnuts evenly over the berries.
- Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- Let cool.
- FOR THE GLAZE, combine the powdered sugar and milk in a small bowl and stir until the sugar dissolves.
- Drizzle the glaze over the coffee cake, beginning in the center and working in a spiral toward the outer edge.
- Cut into wedges and serve.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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