PREP/COOK TIME: 1 Hour 25 Minutes
Makes 10 – 12 Servings

INGREDIENTS 

2 ½ Cups – All Purpose Flour

1 Cup – Granulated Sugar

½ Cup – Light Brown Sugar, Packed

1 Tsp – Baking Powder

1 Tsp – Baking Soda

1 Tsp – Granulated, or Table, Salt

2 Tsp – Ground Cinnamon

½ Tsp – Ground Nutmeg

½ Cup – Libby’s 100% Pure Pumpkin

1 Cup – Buttermilk

1 Cup – Vegetable Oil

1 Tsp – Pure Vanilla Extract

1 Tsp – Distilled White Vinegar

2 – Large Whole Eggs

2 Cups – Frozen Blackberries, Coated with 2 Tbs

Flour and 1 Tbs Granulated Sugar

BROWN SUGAR WHIPPED CREAM

1 ½ Cups – Heavy Whipping Cream

1 Tbs – Light Brown Sugar

½ Tsp – Ground Cinnamon

½ Tsp – Pure Vanilla Extract

THE NITTY GRITTY

BROWN SUGAR WHIPPED CREAM – In a medium mixing bowl, combine cream, sugar, cinnamon and vanilla; using a hand-mixer, or a whisk, mix ingredients to soft peaks and serve. Cover and chill.

CAKE – Preheat oven at 350 degrees. Lightly oil and flour a 10 Cup (9.6" x 3.6") Bundt pan; shake out any floury excess.

In a large mixing bowl, sift together flour, sugars, baking powder, baking soda, salt and spices; whisk to combine.

In the same bowl, add in pumpkin, buttermilk, oil, vanilla, vinegar and eggs. Using a hand-mixer, or whisk, combine wet and dry ingredients till blended and a smooth, velvety batter forms.

Spoon half of batter into mold; place 1 cup of berries evenly atop batter. Spoon in remaining batter; top with last cup of berries.

Place pan in middle rack of oven and bake for 1 hour, or until a toothpick (preferably a long wooden skewer) inserted into cake comes out clean. On a wire rack, cool cake in pan for 1 hour; transfer from pan to rack and let cool completely for another 2 hours.

Serve with Brown Sugar Whipped Cream.

NOVEMBER 20, 2018