Ingredients

The following ingredients have 10 Servings
  • FOR FILLING
  • 2 cup(s) fresh or frozen blackberries
  • 1 cup(s) white sugar
  • FOR CAKE
  • 1 cup(s) real butter, softened
  • 1 1/2 cup(s) white sugar
  • 8 - egg yolks
  • 3/4 cup(s) milk
  • 1/4 cup(s) heavy cream
  • 2-3 teaspoon(s) real vanilla extract
  • 2 cup(s) flour, self-rising
  • 3 tablespoon(s) cornstarch

Instruction

  • Mix 1 cup sugar in with blackberries and set aside while you prepare the cake batter. Grease and flour Bundt pan. Sift together flour and cornstarch and set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the vanilla.
  • Beat in the flour mixture alternately with the milk and cream mixing until incorporated.
  • Pour half of the batter into the Bundt pan. Spoon blackberries onto that batter.
  • Cover the blackberry layer in the Bundt pan with the remaining batter. Bake at 350 for approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.)
  • Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
  • Garnish the serving plate with a few blackberries and fill the hole of the cake with more blackberries, if desired. This cake was delicious without a glaze. However, I'm sure a simple glaze would be good with it, too.