Cinnamon Almond Cake with Wild Texas Blackberries

April 27, 2011


Author Notes: I don't really have a specialty, but everyone always wants to know what kind of cake I'm bringing to whatever function we're having. I bake for every occasion and no occasion. Sometimes you can cheer up a friend, bribe a co-worker or apologize with a cake. It works every time. I make cakes first thing in the morning before work. Then I bring them to the office and everyone is amazed that it's still warm and they think I'm a little weird that I like to do this. This cake came about because we picked blackberries on Saturday at our place out in the country. Despite thorny hands and the risk of a snake bite we have fun picking them. nannydeb

Serves: 12 - 15

Ingredients

For the streusel:

  • 1 cup brown sugar
  • 4 tablespoons unsalted butter, diced
  • 1 cup sliced almonds
  • 1 teaspoon ground cinnamon

For the cake:

  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1/4 cup Amaretto di Sarrono
  • 1 1/2 cups plain Greek yogurt
  • 1 1/2 cups fresh blackberries
  • powedered sugar for dusting
In This Recipe

Directions

  1. Preheat the oven to 350 degrees. Butter and flour a 10 cup bundt pan. Set aside.
  2. Mix the steusel together with your fingers to get a crumbly mixture. Set aside.
  3. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  4. In a large mixing bowl, cream together butter and sugar on low speed. Add eggs one at a time.
  5. Add vanilla and Amaretto di Sarrono.
  6. Alternately add the flour mixture with the Greek yogurt, scraping the sides of the bowl occasionally.
  7. By hand, mix in the blackberries (with a spoon, that is)
  8. Sprinkle about 1/3 of the streusel into the prepared pan. Spoon in half of the cake batter then sprinkle the rest of the streusel over top. Add the rest of the cake batter and smooth it around.
  9. Bake for 50-55 minutes or until tester comes out clean. Cool in the pan for at least 10 minutes. Invert the cake onto the serving plate to cool completely. Sprinkle with powdered sugar and serve. p.s. Don't freak out if some of the streusel gets stuck in the pan. Just spoon it back over the top cuz you'll want every bit. Plus, you're topping it with powdered sugar so it won't show...

More Great Recipes:
Cake|Fruit|Almond|Amaretto|Blackberry|Cinnamon|Make Ahead|Vegetarian|Breakfast|Dessert

Reviews (14) Questions (1)

14 Reviews

Sagegreen May 3, 2011
Yum!
 
gingerroot April 30, 2011
This sounds SO good, nannydeb!
 
Oui, C. April 28, 2011
I'm open to bribes, especially ones as delicious sounding as this. - S
 
hardlikearmour April 28, 2011
I just need to echo everyone on this one. YUM!
 
fiveandspice April 28, 2011
Oh yum! Being the wonderful giving person who bakes up and brings warm cakes to work or friends is definitely a legacy worth having!
 
lapadia April 28, 2011
I love blackberries and I love your recipe, we won't have blackberries until the end of summer and I am looking forward to it! Oh, and I love your "cake" legacy...I am sure you will be remembered for that!
 
wssmom April 27, 2011
Wow! Yum! I don't bake a lot but this could make me a lot of new friends in the office!!!
 
drbabs April 27, 2011
yum... and sexy...I agree with sexy.
 
Midge April 27, 2011
You've got some super lucky friends and colleagues. This looks scrumptious!
 
mrslarkin April 27, 2011
Yum! Cake gone wild! I love it!
 
EmilyNunn April 27, 2011
Beautiful, mouthwatering: sexy!<br />
 
Author Comment
nannydeb April 27, 2011
Wow, sexy? Thanks!
 
aargersi April 27, 2011
Your cake looks fantastic and great headnote too. Nice easy directions that even I could follow!! You are very brave for facing the snakes and stickers in search of blackberries.
 
Author Comment
nannydeb April 27, 2011
thanks Ab!