Blackberry Spice Cake
serves 8
You can substitute frozen berries for fresh; instead of mixing them into the batter, scatter them on the bottom of the pan before baking. When you invert the pan, the juice will act like a glaze. Serve the cake warm with vanilla ice cream or slightly sweetened whipped cream.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.
2 large eggs
1/3 cup vegetable oil, plus more for greasing pan
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cups whole grain pastry flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blackberries
prep: 10 minutes
total: 1 hour 5 minutes
9-inch cake pan
medium bowl
large bowl
baking rack
1. Preheat oven to 350F. Lightly oil cake pan. In a medium bowl, combine the eggs, oil and yogurt. Stir in the brown sugar.
2. In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda and salt. Form a well in the center and add the yogurt mixture, stirring just until blended. Fold in the blackberries.
3. Pour the batter into the prepared pan and bake, 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on rack for 5 minutes. Run a knife around the inside of the pan and tap it on all sides to loosen the cake. Invert onto a serving plate.
