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Saturday, August 27, 2016

Huckleberry Cake

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1 cup buttermilk
  • 1 1/2 cups brown sugar
  • 1 1/2 cups huckleberries
  • 1/2 cup sliced almonds for garnish (optional)
  • 1 1/2 cups whipped cream for garnish (optional)
  • topping
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, melted

Recipe

    Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch pan. mix together the all-purpose flour, whole wheat flour, baking soda and salt. set aside.
  • combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. add the flour mixture and stir until combined. gently fold in the huckleberries. pour batter into prepared pan.
  • to make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. toss with 1 tablespoon melted butter. sprinkle the topping evenly over the cake batter.
  • bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. cool completely before serving. serve garnished with whipped cream and sliced almonds, if desired.

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