Recipe of the Day: Blackberry coffee cake

BLACKBERRY COFFEE CAKE

BLACKBERRY FILLING:

1 1/4 cups fresh or frozen (thawed and well drained) blackberries

1/2 cup finely chopped pecans

3 tablespoons granulated sugar

1 1/2 teaspoons ground cinnamon

COFFEE CAKE:

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 cups granulated sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

2 eggs

1 container (8 ounces) sour cream

POWDERED SUGAR GLAZE:

1 1/2 cups powdered sugar

3 to 4 teaspoons water

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

2. In small bowl, mix blackberry filling ingredients; set aside.

3. 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.

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

5. 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.

6. Meanwhile, in small bowl, stir all powdered sugar glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake. Makes 16 servings.

Note: This coffee cake is a great make-ahead treat. Wrap it tightly, and tuck it away in your freezer for up to 2 months to serve when unexpected guests drop by.

Betty Crocker

This story was originally published June 24, 2016 at 9:30 AM.