Sometimes you just have to have cake. Cornelius and I had returned from a very decadent lunch at Salad de Fruits where we dined on amazing moules et frites (at a very reasonable $10.99) on an outdoor patio. Afterwards, we went back home and got down to work…yet something was missing. My sweet tooth was on alert and I was soon diagnosed as needing some kind of sweet snack. I didn’t want to fuss about with complex recipes or fancy ingredients. I just wanted something satisfying and simple…like my lunch. So I went to the freezer and took out one of my sacred containers of blackberries that I had picked only a few weeks before and made one of the easiest cakes I know. Really, this cake is foolproof. It was adapted so much from a recipe in the Gourmet Cookbook and has had so much mucking about that it just can’t be ruined. Once I added too much sugar by accident, added the milk in one fell swoop at the end of the recipe instead of gradually, and used all ww flour instead of the original recipe’s 100% all purpose flour. And all those “mistakes” happened all at the same time. It doesn’t matter, this recipe is foolproof and it’s so tasty that no one will complain.
blackberry coffee cake
1 c blackberries, fresh or frozen
1 1/4 c sugar
1/2 c all purpose flour
1 1/2 c whole wheat flour
2 t baking powder
3/4 t salt
1/2 c butter, softened
1 t vanilla
1 t cinnamon
1/2 c skim milk
1. Grease and flour a 9″ round cake pan or bundt pan. Preheat oven to 350 F.
2. In a large bowl, beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and cinnamon. In a seperate bowl, mix together the flour, baking powder, and salt. Add milk and flour mixture alternately in 3 batches, ending with the flour mixture until just incorporated.
2. Spread half of the batter into the cake pan. Add a the blackberries evenly over the batter and then cover with remaining batter.
3. Bake until golden brown, about 50 minutes or so. Cool cake in pan for 15 minutes and then invert onto rack. Serve warm or at room temperature and dust with icing sugar if you’d like to get extra fancy.
ohhhh, that sounds like my kind of cake!
That looks great! I love love love blackberries!
That cake looks so good…I don’t do enough with blackberries…
bna, it’s the absolute most foolproof cake! it can do no wrong!
rachel, i completely agree. blackberries are the bomb!
dawna, it’s such a great place for lunches…tho i’ve never been for brunch. sounds lovely! yup, this cake is awesome with ww flour!
I absolutely adore Salade de Fruits! They do a fabulous brunch on Saturdays, too.
Your blackberry coffee cake is beautiful – I’ve been wanting to make one with whole wheat flour, so I’ll have to try this soon. The tube-pan awaits!
all I can say is yum yum yum!
I think that’s breakfast next weekend! Thanks for the recipe!
jenjen, yum is totally right!
cyndi, i love breakfast cake and this cake would be perfect!
I live in Toronto and I’m unwilling to turn on my oven when the temperature outside is hovering between 30 – 35 degrees Celsius; I have not baked or roasted anything in weeks. I’ve been grilling meals on the BBQ since June…including pizza! It tasted so good, an amazing rustic pizza experience…but a tad bit messy.
I’m looking forward to the cooler Autumn weather so I can turn on my oven and try some of your divine dessert creations.
I made this cake yesterday, and I’m sorry to say that it is all gone. It was very tasty!! Thank you for posting the recipe. It’s a keeper.
I’m off to get blackberries! I’ll let you know how it turns out later 🙂
joanne, i’m fully envious of your grill! i wish we had some outdoor space. sigh.
bethany, i’m so glad you enjoyed the cake! yum!!
jenn, good luck with the blackberry picking! stay away from those thorns!!
I made your cake last week but with blueberries (as that is what we had on hand) It was a HUGE hit! My buddy’s allergic to Chocolate and Peanuts so finding desserts that we both like has become a quest for us. Thanks for the recipe! (and having such similar taste in food to me!)