Huckleberry Cake

Huckleberry Cake

This huckleberry cake recipe is made with buttermilk, topped with a brown sugar-oat streusel, garnished with almonds, and served with whipped cream.

Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
390 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 2
Bake in the preheated oven until a toothpick inserted into cake comes out clean, 45 to 50 minutes. Cool completely. Garnished with whipped cream and sliced almonds.
Step 3
Combine all-purpose flour, whole wheat flour, baking soda, and salt in a medium bowl.
Step 4
Combine 1 ½ cups brown sugar, buttermilk, ½ cup melted butter, egg, and vanilla in a large bowl; stir in flour mixture until combined. Gently fold in huckleberries. Pour batter into the prepared pan. Set aside.
Step 5
Combine ½ cup brown sugar, white sugar, oats, and cinnamon; stir in 1 tablespoon melted butter. Sprinkle oat-cinnamon topping evenly over cake batter.

Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • 1 cup whole wheat flour
  • 1 egg, lightly beaten
  • 0.5 cup butter, melted
  • 0.25 cup white sugar
  • 1.5 cups brown sugar
  • 0.5 cup brown sugar
  • 0.5 teaspoon sea salt
  • 0.25 cup rolled oats
  • 1.5 cups huckleberries
  • 0.5 cup sliced almonds for garnish
  • 1.5 cups whipped cream for garnish

Categories

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