Blackberry Spice Cake

2 large eggs
1/3 cup vegetable oil
1 cup vanilla yogurt
1 cup packed brown sugar
1 1/2 cup whole grain pastry flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
3/4 tsp ground allspice
1/2 tsp freshly ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
2 cups blackberries

1. Preheat the oven to 350.  Lightly oil a 9 inch cake pan.
2. In a medium bowl, combine the eggs, oil, and yogurt.  Stir in the brown sugar.
3. 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.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean.  Cool on a rack for 5 minutes.  Run a knife around the inside of the pan and tap it on all sides to loosen.  Invert onto a serving plate.  Serve warm with vanilla ice cream or slightly sweetened whipped cream.

Note: You can substitute frozen berries for the 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 glaze.

Source: Your Organic Kitchen, Jesse Ziff Cool