Recipes & Ideas

When adding batter to the cake, layering the blackberries with the batter keeps them intact. (If they are folded into this thick batter, they could break.) Each slice will showcase a the deep flavor of pumpkin studded with the contrast of fresh blackberries.

INGREDIENTS

Cake

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoons ground cinnamon
3/4 teaspoons ground cloves
3/4 teaspoons salt
1/2 teaspoons baking powder
1 cup granulated sugar
1 cup light brown sugar
3 large eggs, beaten, at room temperature
1 can (15-ounces) solid pack pumpkin (1 3/4 cups)
3/4 cups plus 1/3 cup coarsely chopped pecans, divided
1 package (6 ounces or 1 1/3 cups) Driscoll's Blackberries

Icing

1 cup confectioners' sugar
1/2 teaspoons vanilla extract
2 tablespoons whole milk, as needed

Instructions

Cake

Preheat oven to 350°F. Generously butter a 12-cup fluted tube cake pan (preferably nonstick).
Sift flour, baking soda, cinnamon, cloves, salt and baking powder together in a medium bowl. Beat butter in a large bowl with an electric mixer set at high speed for 1 minute or until creamy. Add granulated sugar and brown sugar and beat until light in color and texture, about 3 minutes. Scrape sides of bowl and gradually beat in eggs. Reduce mixer speed to low. Beat in flour mixture, in thirds, alternating with two equal additions of pumpkin, scraping sides of bowl as needed. Mix just until smooth. Carefully fold in ¾ cup pecans.
Spread one-third batter into pan. Arrange half of berries in the batter, being sure that they do not touch the pan. Spoon and spread half of remaining batter over erries, and repeat with remaining berries. Spread remaining batter on top
Bake until cracks in top of cake look dry and a long bamboo skewer inserted into the cake comes out clean, about 1 hour. Cool 10 minutes on a wire rack. Invert cake onto rack, unmold, and cool completely.

Icing

Sift confectioners' sugar into a small bowl. Gradually stir in vanilla and just enough milk to make a pourable icing.
Place cake on a rack over a rimmed baking sheet. Drizzle icing over cake, letting excess drip down sides. Sprinkle with remaining pecans. Let icing set, about 30 minutes. Slice and serve. (The cake can be covered with plastic wrap and stored at room temperature for up to 2 days.)