Email to Cat      

Wild Blackberry Coffee Cake

Source of Recipe


Eagles Nest Inn (Langley, Washington)






List of Ingredients



• 2 cups sifted all-purpose flour
  
• 1/2 cup sugar
  
• 1/4 tsp salt
  
• 2 tsp baking powder
  
• 1/4 cup melted butter or margarine
  
• 1 cup milk
  
• 1 large egg
  
• 1/2 tsp almond extract
  
• 1/4 tsp ground nutmeg
  
• 2 cups fresh or frozen wild blackberries
  
• 1/3 cup brown sugar
  
• 1/3 cup chopped walnuts
  
• 1/3 cup shredded coconut
  
• .
  
• -- Glaze --
  
• 1/2 cup confectioners' sugar
  
• 2 tsp milk or light cream
  






Instructions



1. Preheat oven to 375 degrees (F). Grease a 9-inch fluted pastry pan and set aside.
   
   
2. Combine all dry ingredients in a bowl. Add melted butter, egg, milk and almond extract and beat until smooth. Spread two-thirds of mixture on the bottom of the pastry pan. Sprinkle the shredded coconut over the top. Scatter 1 cup of the blackberries over the coconut. Press the berries lightly into the top of the batter. Pour the remaining batter on top of the cake and smooth out toward the edges. Scatter remaining berries over the top. Scatter with the brown sugar. Top with chopped walnuts.
   
   
3. Bake on center rack in the oven for 40 to 45 minutes or until cake tests done with toothpick. (Cake will take longer if frozen berries are used.) Cool.
   
   
4. For the glaze: Mix glaze ingredients and drizzle over top in a spiral swirl starting from center and working out. Garnish cake with berry leaves.
   
   Serves 8