Huckleberry Cake

I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 390 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• ½ cup butter, melted
• 1 cup buttermilk
• 1 tablespoon butter, melted
• 1 cup whole wheat flour
• 1 egg, lightly beaten
• ¼ cup rolled oats
• ½ cup brown sugar
• 1 ½ cups brown sugar
• ½ teaspoon sea salt
• 1 ½ cups whipped cream for garnish (Optional)
• 1 ½ cups huckleberries
• ½ cup sliced almonds for garnish (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.