Blackberry Pumpkin Bundt Cake
Time:1 hour 15 minutes
Prep Time:
15 minutes
Cook Time:
1 hour
Serves:
10 to 12
Ingredients
Cake
- 1 1/2 sticks unsalted butter (12 tablespoons), at room temperature, plus more for pan
- 2 1/2 Cups all-purpose flour, plus more for pan
- 1 1/2 Teaspoons baking soda
- 3/4 Tsp. ground cinnamon
- 3/4 Tsp. ground cloves
- 3/4 Tsp. salt
- 1/2 Tsp. baking powder
- 1 Cup granulated sugar
- 1 Cup light brown sugar
- 3/4 Cup plus 1/3 cup coarsely chopped pecans, divided
- 2 Packages (6 ounces) Driscoll's Blackberries
- 3 large eggs, beaten, at room temperature
- 1 can (15-ounces) solid pack pumpkin (1 3/4 cups)
Icing
- 1 Cup confectioners' sugar
- 1/2 Tsp. vanilla extract
- 1-2 Tbsp. whole milk
Directions
Cake
- PREHEAT oven to 350°F.
- BUTTER the inside of a 12-cup fluted tube cake pan (preferably nonstick) with generous amounts of butter.
- SPRINKLE flour evenly around inside of cake pan until evenly coated.
- TAP OUT excess flour.
- PLACE 2 ½ cups flour into a medium bowl.
- ADD1 ½ teaspoons baking soda, 3/4 teaspoon cinnamon, 3/4 teaspoon cloves, 3/4 teaspoon salt, and 1/2 teaspoon baking powder.
- SIFT to combine ingredients and SET ASIDE flour mixture.
- PLACE 1 ½ sticks butter into bowl of an electric mixer.
- BEAT on high speed for 1 minute or until creamy.
- ADD 1 cup granulated sugar and 1 cup brown sugar.
- BEAT until light in color and texture, about 3 minutes.
- SCRAPE DOWN sides of bowl.
- BEAT IN 3 eggs, one at a time, with mixer on low.
- SCRAPE DOWN sides of bowl.
- BEAT INSCRAPE DOWN sides of bowl.
- BEAT IN one-half of pumpkin and SCRAPE DOWN sides of bowl.
- BEAT IN half of remaining flour mixture and SCRAPE DOWN sides of bowl.
- BEAT IN remaining pumpkin and SCRAPE DOWN sides of bowl.
- BEAT IN remaining flour mixture and FOLD IN 3/4 cup pecans.
- SPREAD one-third of batter evenly into pan.
- DROP one package of blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
- SPREAD half of remaining batter evenly over blackberries in pan.
- DROP half of remaining blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
- SPREAD remaining batter evenly into pan.
- TAP bottom of pan gently on countertop to remove air bubbles.
- BAKE about 1 hour or until cracks in top of cake look dry and a long bamboo skewer inserted into cake comes out clean.
- COOL 10 minutes on a wire rack.
- INVERT cake onto rack and UNMOLD.
- ALLOw cake to cool completely.
Icing
- SIFT 1 cup confectioners' sugar into a small bowl.
- STIR IN 1/2 teaspoon vanilla extract.
- STIR IN just enough milk to make a pourable icing.
- MASH remaining blackberries with a fork and STIR into icing (alternatively, use remaining whole blackberries to garnish cake).
- PLACE cake onto a rack over a rimmed baking sheet.
- DRIZZLE icing over cake and ALLOW excess icing to drip down sides.
- SPRINKLE with remaining pecans.
- ALLOW icing to set, about 30 minutes.
- SERVE immediately or COVER with plastic wrap and STORE at room temperature for up to 2 days.
