Coffee Cake With Blackberry Compote
Serving Size / Yield
- Coffee Cake:
- 1 ½ cup flour
- 1 /2 tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 1/3 cup shortening
- 1 egg
- ½ tsp. vanilla extract
- 2 tbsp. butter
- 2 tbsp. additional flour
- ½ tsp. cinnamon
- ½ cup water
- 1/3 cup sugar
- 1 ½ tbsp.. lemon juice
- 3 whole allspice
- 3 cups fresh blackberries
Preheat your oven to 450°F and grease a 9 inch pan with butter or nonstick cooking spray.
In a large bowl mix together flour, sugar, and slat.
Throw the shortening into the mix in small pea sized pieces.
Slowly blend in the egg then stir in milk and vanilla.
Pour batter into baking pan and drizzle with melted butter.
In a small bowl mix together the additional flour and cinnamon and sprinkle over your batter. Bake for 20 minutes.
While your cake bakes, begin to assemble your compote. In a large saucepan boil water, sugar lemon juice and allspice.
Stir until sugar is dissolved. Let mixture cool and remove allspice.
Blend 2 cups of blackberries with the syrup mixture.
Stir in your remaining cup of blackberries.
Remove your cake from oven and let cool.
Top with compote and serve.