Blackberry Coffee Cake

A friend (from a former job) has a mother who is like Paula Deen. She can bake anything to absolute perfection and was so kind to bake for our office vultures (as I so kindly referred to my colleagues). There are recipes you make and enjoy, then quit making because you forget about them. This recipe does not fall into that category. This is one you will make time and time again, serving it proudly to dinner guests and whipping one up for neighbors and friends.











Blackberry Coffee Cake

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups cake flour or 1 5/8 all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blackberries, fresh, frozen or canned (well drained)

Filling:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
Powdered sugar, to garnish

Cream butter and sugar; add eggs. Fold in sour cream and vanilla. Add dry ingredients. Fold in blackberries. Grease and flour a bundt pan. Pour 1/3 batter in pan. Combine brown sugar, cinnamon and nuts for filling. Sprinkle first third of batter with half of filling, then add 1/3 more batter, remaining filling and remaining batter. Swirl gently with spatula. Bake at 350 degrees for 55 to 60 minutes. Cool in pan. Remove from pan and sift powdered sugar over top. Serves 12 to 16.