Cinnamon Roll Cake with Blackberries

INGREDIENTS (for a 18-20cm diameter round mold)

For the cake:

  • 1 and half cups of flour
  • 7 Tablespoons of sugar
  • 1/4 teaspoon of salt
  • 3 teaspoons of dry baker’s yeast
  • 180 ml of warm milk
  • 3 tablespoons of olive oil
  • 1/2 teaspoon vanilla extract
  • 1 egg

For the cinnamon filling:

  • 4 Tablespoons of butter, at room temperature
  • 14 Tablespoons brown sugar
  • 1 teaspoon cinnamon powder
  • 1 cup of blackberries

For the icing:

  • 1 cup of icing sugar
  • 1 or 2 tablespoons of milk
  • 2 blackberries, mashed


For the cake:

  1. Cover the base of a round cake tin with greaseproof paper, butter and set aside.
  2. Mix the flour, sugar and salt in a large bowl.
  3. On the other hand, dissolve the yeast in the milk and leave it for a few minutes. Add the oil, vanilla and egg to this mixture and mix well.
  4. Pour this mixture over the dry ingredients and beat until you get a smooth cream. Fill the mould and let it rest for about 15 minutes.

For the cinnamon filling:

  1. In a small bowl, mix the butter, the brown sugar and the cinnamon with a fork. Sprinkle on the cake mixture and, with the help of a knife or the handle of a wooden spoon, spread the cinnamon mixture.
  2. Grind the blackberries (try to keep 6 or 7 whole ones). We add the mashed blackberries and we distribute with the handle of a spoon, as we did previously with the mixture of cinnamon. Finally, we dip the whole blackberries into the dough.
  3. Bake in a 180ºC oven (not preheated) for 30 minutes or until a skewer stick is inserted and it comes out clean.

For the icing:

  1. Mix the powdered sugar with the milk.
  2. Add the crushed blackberries and, after the cake has cooled down for at least half an hour, cover it with this icing.

I hope you like it!

1 Comment

  1. Deb

    Recipes look great

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page