Ingredients
1 1/4
cups frozen (thawed and well drained) blackberries
1/2
cup finely chopped pecans
3
tablespoons granulated sugar
1 1/2
teaspoons ground cinnamon
2 1/4
cups Gold Medal™ 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
1 1/2
cups powdered sugar
3
to 4 teaspoons water
Preparation
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In small bowl, mix all Blackberry Filling ingredients; set aside.
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.
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.
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.
Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
