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Spiced Blackberry Bundt Cake

Spiced Blackberry Bundt Cake

This tender and rich Spiced Blackberry Bundt Cake features warm flavors of cinnamon, cloves, and nutmeg with juicy blackberries and creamy vanilla icing.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 12 slices

Calories: 434 kcal per serving

Ingredients

  • ¾ cup - salted butter
  • 1 ½ cups - granulated white sugar
  • 3 - eggs
  • 2 teaspoons - vanilla extract
  • 1 cup - sour cream*
  • 2 ½ cups - all-purpose flour
  • 1 tsp - baking powder
  • 1 tsp - baking soda
  • 1 tsp - cinnamon
  • ½ tsp - ground cloves
  • ½ tsp - nutmeg
  • 1 ½ cups - blackberries
  • 2 tablespoons - all-purpose flour
  • 1 cup - powdered sugar (confectioners sugar)
  • ¼ tsp - vanilla extract
  • 3 tablespoons - heavy cream

Instructions

  1. Preheat the oven to 400°F. Combine 2 tablespoons of oil and 1 tablespoon of flour and brush into a 10-cup bundt pan with a pastry brush to grease.
  2. In a large bowl using a handheld mixer, cream butter and sugar on high until light in color. Add the eggs, vanilla, and sour cream and cream on high smooth.
  3. In a medium bowl, whisk together 2 ½ cups of flour, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  4. Add the combined dry ingredients to the combined wet ingredients and mix on low speed just until incorporated. Toss the blackberries with 2 tablespoons of flour before adding to the batter and folding in just until incorporated. Transfer to the prepared bundt pan and smooth out evenly.
  5. Bake in 400°F oven for 8 minutes. Reduce the temperature to 350°F and continue baking for another 45-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool for 20 minutes before inverting onto a large serving plate and let cool fully.
  7. Mix together the powdered sugar, vanilla, and enough whipping cream to make an icing thin enough to drizzle. Drizzle or pipe from a Ziplock bag on top of the fully cooled cake.
  8. Serve with ice cream, whipped cream, or it is delicious on its own. Enjoy!

Nutrition

Energy: 434 kcal | Total Fat: 18 g | Saturated: 11 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 93 mg | Total Carbs: 62 g | Fiber: 2 g | Sugars: 37 g | Proteins: 6 g | Sodium: 187 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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