This is one of the best recipes I own. It was my grandmothers. Originally, it was a classic, perfect coffee cake. A Sour Cream Coffee Cake and it is the best coffee cake I’ve ever tasted. I recently posted the Lemon Blueberry version of this fabulous cake. Go here to see it.
Here is the recipe to transform this sour cream coffee cake into a Blackberry Pound Cake. Oh yum!
For step-by-step instructions with pictures go here.
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Blackberry Pound Cake
This pound cake is made with fresh, whole blackberries. The end result is fresh, bright, sweet and wonderful. If you don't have any blackberries on hand you could easily substitute raspberries or blueberries.
First melt the butter. Add the sugar and whip it together with a whisk. Then add the eggs. Mix well. Add the sour cream & vanilla. Mix well. Never beat. Combine dry ingredients in separate bowl: baking powder, salt and flour. Add dry ingredients to wet & mix again. Remember – you don’t need to beat.
Spray the heck out of the inside of the bundt pan with some non-stick spray. Then flour it. Shake out excess flour. Then add parchment paper, or foil or anything you have to prevent your cake from being permanently stuck in your bundt pan. If it does get stuck go here to see how I get them out.
Pour the batter in the pan, top with blackberries. Gently “push” the berries into the cake (just under the surface).
Bake it 340 degrees for 1 hour, or until a toothpick comes out clean.
Let cool 10-15 minutes & turn cake out of bundt pan.
To Make Glaze:
First melt the butter. Mix in vanilla, salt, lemon juice & milk. Add powdered sugar. This should not be “spread-able.” This is a runny-ish icing. You want it to be fluid so it will run down the sides of the coffee-cake and fill the grooves and look pretty. Spoon on top of cool bundt cake and let it run down the sides.