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!