Blackberry Coffeecake
purchased from Tibbenham Estate in Anna, Texas
in 1997. This one is marked as a family favorite. The notation on
the ledger indicates this came from an old Metropolitan Cookbook in
the 1940's.
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup sugar
1 egg
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
2 cups fresh blackberries
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon
Cream butter and cream cheese together and gradually add 1 cup sugar. Beat
with an electric mixer at medium speed until well blended. Add the egg and
beat well. Combine the flour, baking powder and salt and stir into butter
cream cheese mixture. Stir in the almond extract and fold in blackberries.
Pour the batter into a 9-inch round greased and floured cake pan.
Combine 2 tablespoons of sugar and the cinnamon and sprinkle over the
batter. Bake in 350 oven for 1 hour and let cool before serving.
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