Blackberry Cinnamon Roll Cake


INGREDIENTS



  • For Batter:
  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 4 tsp active dry or rapid rise yeast
  • 2/3 cup warm milk (100-110F; low fat is fine)
  • 3 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 1 large egg
For Filling/Topping:
  • 3 tbsp butter, room temperature
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 4 tablespoon blackberries, lightly mashed (**Optional: About another 6-7 halved for pushing down into the batter)
For Icing:
  • 1 cup powdered sugar
  • 1-2 tbsp milk or cream
  • **Optional1 or 2 blackberries mashed and swirled into icing


HOW-TO



Preparation: Cover an 8×2 cake pan with bake spray.

1. Place  flour, sugar and salt in a large bowl and whisk to combine. Dissolve the yeast in a measuring cup filled with the warmed milk. Combine and whisk vegetable oil, vanilla extract and egg into yeast mixture. Pour wet mixture into flour and whisk until very smooth. Pour into prepared pan. Set aside an  let rest for 15 minutes.
2. Combine butter, brown sugar and cinnamon  in a small bowl and using a fork mix until crumbly. Sprinkle evenly on top of rested dough and  swirl it into the dough. Spoon mashed blackberries on top and swirl it into dough.
3. Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

 Recipe adapted from bakingbites.com

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