Langley, WA , Eagles Nest Inn Favorite Recipes: Wild Blackberry Coffee Cake

delicious looking strudel dessert set on white plate

Wild Blackberries are a nature provided treat here in the late summer months in the Northwest. Here at the Inn they provide us with a wonderful signature coffee cake and make garnishes and additions to everything from muffins to pancakes. One taste of blackberry and you can see why the berries are also a favorite food for the animals and birds of the forest. Enjoy this cake as we steel a little food from nature.

Ingredients for Cake
2 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon gr. nutmeg
2 cups fresh wild blackberries or frozen (do not thaw)
1/3 cup brown sugar
1/3 cup walnuts
1/3 cup coconut
1/4 cup melted butter
1 cup of milk
1 large egg
1/2 teaspoon almond extract

Ingredients for Glaze
1/2 cup confectioners sugar
2 teaspoons milk or light cream

Preheat oven to 375 degrees F. Grease a 9-inch fluted tart pan with removable bottom. Set aside. Combine in a bowl the flour, sugar, salt, nutmeg and baking powder. Mix together and add the melted butter, egg, milk, almond extract and beat until smooth. Spread 2/3 of a the mixture in the bottom of the pan, top with coconut and scatter 1 cup of blackberries over the top of the coconut and push the berries slightly into the batter. Put the remaining batter over the top and smooth toward the outside edges. Note: There will not be enough batter to cover the whole cake. Scatter remaining berries over the top of the cake. Sactter with brown sugar, top with chopped walnuts. Bake on the center rack of the oven for 40 to 45 minutes or until cake tests done with a toothpick. Cool.

Mix glaze and drizzle over the cake in a spiral swirl starting from the center of the cake and working out to the edge. Garnish with berry leaves.

Serves 8-10