Crisp Evenings Blackberry Cake

Ingredients

• Servings: 1
• cake:
• 3 tablespoons milk
• 1 teaspoon vinegar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1 cup mashed blackberries
• icing:
• 1 (16 ounce) package confectioners' sugar
• 1/2 cup butter, softened
• 1/2 cup mashed blackberries
• 2 tablespoons milk
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch cake pan.
• stir milk and vinegar together in a small bowl; set aside to sour for 5 minutes.
• beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until creamy and smooth; beat in eggs, soured milk, baking soda, cardamom, cloves, and nutmeg. gradually stir in flour until just incorporated. fold in 1 cup blackberries. pour batter into the prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 35 minutes. allow cake to cool.
• beat confectioners' sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/2 cup blackberries and milk until frosting is desired thickness. spread icing on the cooled cake; sprinkle with coconut and pecans.