Shelly's Recipe

BLACKBERRY COFFEE CAKE

Category: Coffee Cake

Blackberry Filling
1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans
3 tbsp granulated sugar
1 1/2 tsp ground cinnamon

Coffee Cake
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 tsp vanilla
2 eggs
1 container (8 oz) sour cream

Powdered Sugar Glaze
1 1/2 cups powdered sugar
3 to 4 tsp water

Preheat oven to 350. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.

In small bowl, mix all Blackberry Filling ingredients; set aside.

In medium bowl, mix flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.

Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tbspfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.

Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.

Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.