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.