The cake is buttery and pound-cake-like. The filling is tart and sweet and crunchy and soft. The drizzle on top brings it all together into a delicious breakfast or brunch treat. Perfect with a cup of your favorite coffee or tea!
Begin by thawing a cup and a quarter of frozen blackberries, allowing them to drain well. Gently stir together with toasted sliced almonds and some granulated sugar.
Prepare the batter, which is thick and luscious.
Butter and flour a ten inch tube pan, and spread 1/3 of the batter. Then layer half of the berry mixture, followed by another third of the batter. Repeat---berries then batter.
Bake for about an hour, then cool on a wire rack for 10 minutes, in the pan.
Remove the outer portion of the pan, then cool for another 10 minutes on a wire rack.
Carefully remove the inner portion of the pan, cool the cake completely, and prepare the glaze. (My secret ingredient? A smidgen of buttermilk powder!)
Drizzle the glaze over the cooled cake, then slice yourself a big piece. Enjoy!!
Blackberry Almond Coffee Cake
(adapted from a Betty Crocker recipe entitled Blackberry Coffee Cake)
1 1/4 cups frozen blackberries, thawed and well drained
1/2 cup toasted sliced almonds
3 Tablespoons sugar
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 cup butter, softened
1 teaspoon almond extract
1 cup sour cream
1 1/2 cups powdered sugar
1 teaspoon buttermilk powder
3-4 teaspoons water
Preheat oven to 350 degrees. Butter and flour a 10 inch tube pan (otherwise known as angel food cake pan).
In a small bowl, gently stir together thawed blackberries, sugar, and almonds. Set aside.
In a medium sized mixing bowl, beat together butter and sugar until fluffy. Add vanilla and eggs, one at a time, beating well. Scrape down sides of bowl. Stir together flour, baking powder, baking soda, and salt in a small bowl. Alternately add flour mixture and sour cream to the egg and sugar mixture, beating on low just until incorporated. Scrape down sides of bowl occasionally.
Spread 1/3 of batter in the bottom of the prepared pan. Spoon half of the berry mixture over batter. Gently spread another 1/3 of batter over berries. Top with remaining berries. Spread remaining batter over berries, carefully smoothing to the sides of the pan.
Bake for 55 to 65 minutes or until a toothpick inserted in center of cake comes out with moist crumbs. Cool for 10 minutes on wire rack. Remove outer sides of pan. Cool 10 minutes. Carefully remove center of pan. Cool completely.
In a small bowl whisk together powdered sugar, buttermilk powder, and water. Drizzle over cooled cake.