2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
1½ cups packed light brown sugar
3 eggs, separated
1 cup sour cream
2 cups blackberries
1 cup raspberries
¼ cup sugar
12 ounces cream cheese, room temperature
¾ cup (1½ sticks) unsalted butter, softened
5 cups powdered sugar (about 1¼ pounds)
2 Tablespoons sour cream
1 teaspoon pure vanilla extract
1 cup blackberries, for topping
Cake: Preheat the oven to 350 F. Butter and flour a 9-inch springform pan with 2¾-inch sides. Sift the first 7 ingredients into a small bowl; set aside. In a large bowl, beat the butter until fluffy using an electric mixer. Add the brown sugar and beat until well blended. Beat in the egg yolks. Beat in the flour mixture alternating with the sour cream. In a separate bowl, using clean, dry beaters, beat the egg whites until stiff but not dry; fold into the batter in 2 additions. Transfer the batter to the prepared pan and bake until the top is golden and a tester inserted into the center comes out clean, about 45 minutes. Allow the cake to cool for 10 minutes. Gently run a knife around the edge of the cake and release the sides of the pan. Allow the cake to cool completely on a wire rack.
Filling: Mix the berries and sugar in a bowl. Mash the fruit coarsely with a fork and let stand 20 minutes or up to 1 hour.
Frosting: Beat the cream cheese and butter together in a large bowl until fluffy. Beat in the sugar, then the sour cream and vanilla. Cut the cake horizontally into 3 equal layers. Place the bottom layer, cut side up, on a platter. Leaving a ¼ -inch border around the outer edge, spread 1 cup of the frosting over the top, followed by half of the filling (about ¾ cup). Next, add the second cake layer and spread with another 1 cup of frosting, then top with the remaining filling. Finally, add the third cake layer, cut side down. Spread the remaining frosting over the top and sides of the cake. Refrigerate the cake until the frosting sets, about 1 hour. Loosely cover the cake and keep it chilled until 1 hour before serving. Top the cake with the blackberries. Serves 10 to 12.