Bringing you an amazing recipe for Blackberry Bundt Spice Cake!
It's absolutely ridiculous how fast summer has come and gone! I just cannot believe that it's already the end of August!!
BUT, the best part about it being the end of August is that blackberries are in season!! 🙌🏻 🎉🎊
I think there's something really special about being able to find berries growing basically everywhere that you can just pick and eat for a little snack. Makes you feel kinda like a bear. Or whatever, maybe you're not as weird as me in that way!
So you really have got to make this cake! Take your berry bucket and go for a walk into the bush to find these delicious little gems! Just watch out for those bears!!
The fresh berries in this cake mixed with cloves, nutmeg, and cinnamon make for an awesome flavor combination.
And this cake takes no time at all to whip together and let the oven do the work when company comes!
I can't wait for you all to try this recipe!
Blackberry Bundt Spice Cake
- ¾ cup salted butter softened
- 1 ½ cups white sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ Tsp ground cloves
- ¼ Tsp nutmeg
- 1 cup plain yogurt or vanilla
- 1 ½ cups fresh blackberries washed and patted dry
- ¼ cup white sugar
- 1 tsp cinnamon
- 3 tbsp whipping cream
- 1 cup powdered sugar icing sugar
- Preheat the oven to 400°F. Grease a 10-inch bundt pan with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.
- In a large bowl using a handheld mixer, cream butter and sugar on high until light in color.
- Add eggs in one at a time, beating on medium after each addition. After all the eggs are in, add vanilla extract and beat to combine.
- To the wet ingredients, add half the flour mixture and ½ cup yogurt. Beat on medium until almost combined, add the remaining flour mixture and the other ½ cup of yogurt. Beat until just combined.
- Mix together the ¼ cup of white sugar and cinnamon. Pour half of the batter into prepared pan, layer blackberries on top, sprinkle the cinnamon sugar mixture over blackberries, lastly scoop the remaining batter on top.
- Bake in 400°F oven for 8 minutes. Turn the temperature down to 350°F and continue baking for another 50 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Let cool for 20 minutes. Invert onto a serving plate and let cool for 1 hour.
- Mix together the whipping cream and powdered sugar to make an icing thin enough to drizzle. You may have to add a bit more cream to thin it out. Drizzle on top of the cake.
- This cake is great served with ice cream or delicious on its own. Enjoy!
Love and cookies,
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