Rhubarb & Blackberries with Maple Syrup Coffee Cake

Fall is coming, and it is a little sad to see most of the vegetables starting to wilt. The rhubarb still looks good, but the stalks are thinner than at the beginning of spring. This year, I did not pick as many blackberries as last year. However, I have plenty of them in the freezer. This recipe came to me as a way of using what is left for me before we enter the fall season. It is a very easy recipe to make for a quick, sweet treat. I use the fresh rhubarb but with frozen blackberries. Butter gives the best flavor and texture, and oil will make the cake moist. I use oil because it is quicker without having to wait for butter to melt and cool. Also, coconut oil can be used for most recipes that call for oil. Each one has a different taste. For most of my baking, I like to use either oil or coconut oil as a healthier choice. Oil and butter are interchangeable, so use either one to satisfy your own choice.

Ingredients:
2 cups all-purpose flour
1/8 tsp salt
1 tbs baking powder
2 eggs
1/2 cup sour cream
1/2 cup milk
1/3 cup coconut oil or melted and then cooled butter
1 tsp vanilla
1/2 cup white sugar
1/4 cup maple syrup
1 cup fresh rhubarb, thinly sliced
1 cup frozen blackberries

Directions:
Preheat oven to 350°.
Grease and flour a Bundt cake pan and set aside.

Combine sour cream and milk in a large cup. Mix well.
Sift flour, salt, and baking powder in bowl and set aside.

Beat eggs, sugar, and oil in a KitchenAid stand mixer for 5 minutes.

 Add vanilla.

Add flour alternately with the sour cream and the milk mixture, starting with the flour and ending with the flour.

Use a spatula to scrape down the sides of the stand mixer bowl from time to time. Stir in the rhubarb and blackberries.

Pour the batter into the Bundt cake pan.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely before removing from pan and serving.