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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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.
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.
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.
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