Blackberry Spice Cake
2 large eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cups whole grain pastry flour
1 1/2 tablespoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blackberries
Preheat the oven to 350 degrees. Lightly oil a 9-inch cake pan.
In a medium bowl, combine eggs, oil, and yogurt. Stir in the brown sugar.
In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda, and salt. Form a well in the center and add the yogurt mixture, stirring just until blended. Fold in the blackberries.
Pour the batter in the prepared pan and bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes. Run a knife around the inside of the pan and tap it on all sides to loosen the cake. Invert onto a serving plate.
Serve warm with vanilla ice cream or slightly sweetened whipped cream.
You can substitute frozen berries for fresh ones. Instead of mixing them into the batter, scatter them on the bottom of the pan before baking. When you invert the pan, the juices will act like a glaze.