This one layer cake is rather muffin-like. It's not too sweet but a sprinkling of coarse sugar on top makes this cake perfect as an afternoon snack or a light dessert!
This cake is adapted from a muffin recipe in cooking light. I switched the berries used and made it more almond-y by adding more almond paste and mixing in slivered almonds.
Mulberry Almond Cake
½ cup sugar
½ cup packed brown sugar
3 tbsp almond paste
¼ cup butter, softened
2 eggs
½ cup buttermilk
1 tsp vanilla
½ tsp lemon juice
2 cups flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 cups mulberries
¼ cup sliced almonds
Coarse sugar for sprinkling, like turbinado sugar
1. Preheat the oven to 375°F, grease and set aside an 8x8in pan.
2. In a food processor blend both sugars and almond paste until combined. Add butter and pulse just until combined. Add eggs one at a time, pulsing a few times after each addition.
3. Add buttermilk, vanilla, and lemon juice. Process until combined.
4. In a large bowl whisk together flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet ingredients mixture. Stir the mixture just until all the ingredients are moistened.
5. Fold in the mulberries and slivered almonds. Let the batter stand for 5 minutes.
6. Turn the ingredients into the prepared pan, and level the top with a spatula. Sprinkle the top of the cake with coarse sugar.
7. Bake for 45-50 minutes or until a toothpick comes out clean. Cover the top with tin foil if the top starts to get too brown.
In the summer my baking life revolves around what berries are in season. Since mulberries are in full swing now I've been baking with mulberries, topping oatmeal, ice cream, and yogurt with them, and eating them as a snack. I've even frozen some to make and upside-down cake with! Don't get me wrong, I love berries but sometimes it can be a little overwhelming feeling like you have to use everything up. The addition of almonds to this cake almost make me forget that the cake is chalked full of mulberries (and that my fridge is also full of them...).
The cake is not too sweet so it makes a lovely snack and works well as a light dessert (especially if served with some whipped cream)! Blackberries, raspberries, blueberries, or any mix thereof would also work wonderfully in this cake. Since this recipe was adapted from a muffin recipe it would also make great muffins, just be sure to reduce the baking time to about 25 minutes.
I hope you enjoy this cake as much as I do, or are at least able to enjoy some cake. I wish you a summer full of berries and baking, or doing whatever it is that you love. Happy baking! :)
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