This mix, pour and bake pudding cake recipe is simple, quick and contains 8 to 10 cups of...
1 teaspoon vanilla extract1 pound or 2 cups whole blackberries
In a large bowl, whisk together the all-purpose flour, cardamom, cinnamon, black pepper, baking powder and salt. Set aside. Lower the speed and add the vanilla extract and eggs one at a time, mixing thoroughly after each addition. Add the dry ingredients, alternating with the warm yogurt mixture, beginning, and ending with dry ingredients. Pour half the batter into the greased and sugared baking pan and scatter half the fruit on top. Spread the remaining batter on top of the fruit and scatter the remaining fruit over the batter. Bake for an hour, or a little longer depending on the fruit. The cake should feel firm when the center is tested. Rest the cake for at least a couple of hours before serving.
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