Make Ahead

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
  • 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
  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...

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Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!