Blackberry Patch Coffee Cake

INGREDIENTS

As needed, Crisco Professional® Pan Release Spray

3 cups Flour, all-purpose

4 tsp. Baking powder

3/4 tsp Kosher salt

1 1/2 cups PET® Evaporated Milk

1 tbsp. Lemon juice, fresh

1 tbsp. Lemon zest, fresh

6 oz. Butter, cubed, room temperature

1 1/2 cups Sugar

3 Eggs, large, room temperature

1 1/2 cups Blackberries, frozen

1/2 cup Dickinson's® Blackberry Preserves

1 tbsp. Turbinado sugar

6 tbsp. Eagle Brand® Sweetened Condensed Milk

DIRECTIONS

Preheat conventional oven to 350°F. Spray bundt cake pan with Crisco Professional® Pan Release Spray.
Sift together flour, baking powder, and salt.
Combine PET® Evaporated Milk, lemon juice and lemon zest.
Cream butter and sugar until fluffy. Add eggs, one at a time, incorporating with each addition.
Add reserved wet and dry ingredients, alternating in 3 additions until combined. Fold in frozen blackberries.
Pour half of batter into cake pan, swirl in 1/4 cup Dickinson's® Marion Blackberry Preserves. Top with remaining batter, swirl in remaining 1/4 cup preserves.
Bake for 60 minutes or until a toothpick inserted into the cake comes out clean. Immediately top with sugar; let cool 10 to 15 minutes. Remove from pan and drizzle with Eagle Brand® Sweetened Condensed Milk. Cut into 12 equal slices.
To assemble single serving: Serve 1 slice.

Nutrition Facts

Serving Size : 5.2 oz. slice

Servings Per Recipes : 12

Amount Per Serving
Calories 450 Calories From Fat 140

Vitamin A	10%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4