Huckleberry Cake recipe

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Ingredients

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

Nutrition Info

389.7 calories
carbohydrate: 62.5 g
cholesterol: 44.9 mg
fat: 14.4 g
fiber: 3 g
protein: 5.6 g
saturatedFat: 7 g
servingSize: -
sodium: 288.9 mg
sugar: 43.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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.

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