Last Minute Blackberry & Anise Holiday Cake

Blackberry & Anise Coffee Cake l Scarletta Bakes

Let’s have some last minute fun, shall we? Of the delicious variety. Because, actually, it’s not big holiday meals that strike fear into my heart, but rather the stuff around the edges that terrifies me.

I mean, it’s not like your house guests/children/friends/spouse are going to show up, require one meal, and then not eat or drink a thing for the seven remaining days that they’re spending with you.

I guess it’s possible, but…  that doesn’t sound very festive.

Blackberries l Scarletta Bakes

Which means that you should probably have edible options hanging around. Edible options just like this cake.

Because sweet, berry-packed, streusel-topped breakfast cake is festive, don’t you think? And the lovely flavor of anise combined with fresh blackberries is, in my experience, generally quite well-received.

Measuring Morena Sugar l Scarletta Bakes

I used Zulka brand Morena sugar in this cake. Why? Because one of my objectives for the coming new year is to try and use more minimally or non-processed foods in my kitchen. It just makes sense. And, in the case of this particular sugar, the lesser degree of processing actually yields a deeper brand of sweetness. You can find Zulka’s store locator here.

Measuring Anise l Scarletta Bakes

But back on this cake…  it’s still making you feel festive, isn’t it? Guess what:  it’s making those house guests/children/friends/spouses feel pretty festive, too. Not festive enough to get you out of making that huge meal, but festive.

Baked Cake l Scarletta Bakes

So enjoy!

And from me to, from my kitchen to yours, from the very bottom of my little southwestern heart, I wish you a happy, happy, happy holiday!

Blackberry & Anise Coffee Cake
Serves: approximately 10 servings
adapted from [i][url href=”″ target=”_blank” title=”The Can’t Cook Book”]The Can’t Cook Book[/url][/i]
  • For the topping:
  • 1/2 c. all-purpose flour
  • 1/2 c. light brown sugar, tightly packed
  • 1 tsp. anise seed
  • 5 tbsp. unsalted butter, chilled, cubed
  • For the cake:
  • 8 tbsp. unsalted butter, softened
  • 1 c. granulated sugar (As I mentioned above, I used Zulka brand Morena sugar here, but white granulated sugar may be substituted.)
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. whole milk
  • 3/4 c. blackberries, whole
  1. Preheat oven to 350°.
  2. To prepare the topping, combine the flour, brown sugar, anise seed and butter together in a small bowl and mix together with your fingertips to form large, moist crumbs. Set aside.
  3. Meanwhile, to prepare the cake, line a 9″ springform pan with parchment paper and set aside. Cream the butter and sugar together until light and fluffy, approximately 2 to 3 minutes. Gradually beat in the eggs, vanilla extract, flour, baking powder, salt and finally the milk, mixing just until you have a uniform batter. Pour the batter into the prepared pan and spread lightly to even. Top with the whole berries and then the topping mixture, and bake until a cake tester inserted into the center of the cake comes out clean, approximately 40 minutes. Remove baked cake and immediately run a sharp knife around the edge of the cake to release from the pan. Unmold, slice, and serve.

This post was sponsored by Zulka. While I was not compensated for this post I did receive free product for review purposes. All opinions included here are my own. As always, I only write about food, products and brands that I personally truly love.


  1. 9


    What a lovely blog! I found you via Kim at Cravings of a Lunatic. I’m looking forward to reading all of your delicious recipes!

  2. 6

    Dalila G. says

    What a very tasty looking treat! Berries of any kind are always welcomed in my kitchen. This will be on my list of must-bake-soon. Christmas blessings!

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