Beautiful Berry Cake

Bountiful Berry Brunch Cake

  • Nov 23 2013

  • Posted by: Candice

Need a warm and cozy recipe to warm up to this holiday season? Opt for my Bountiful Berry Cake, full of organic berries and a crumb topping that’s half the fat and calories of your regular ol’ coffee cake! Eat real and #EatClean!

Ingredients:

  • For granola crumble topping:
  • 1 cup organic oats and honey granola
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 egg whites
  • 1 tablespoon butter, cut into small cubes
  • 1 tablespoon lemon zest
  • For the cake:
  • 2 cups frozen organic Cascadian Farm blueberries/raspberries
  • 2 1/2 cups all-purpose flour, divided
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 3 eggs
  • 2/3 cup sugar
  • 1 cup ripe mashed banana
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat buttermilk
  • 1 whole lemon, zested and juiced (reserve 1 tablespoon zest)

Directions:

1. To make topping, combine all ingredients in a small bowl, making sure to incorporate butter cubes evenly. Set aside.

 

2. Preheat oven to 325 degrees. Lightly grease an 8-by-8-inch baking pan and line it with parchment paper.
3, In a small bowl, toss together thawed frozen blueberries,raspberries, and 1/4 cup all-purpose flour (to prevent juice from bleeding). Set aside.
4. In a medium bowl, whisk together remaining 2 1/4 cups all-purpose flour, baking soda, baking powder, and sea salt.
5. In a large bowl, whisk eggs and sugar together until well blended and creamy.
6. In a separate bowl, blend mashed banana with melted butter. (For ease of mashing, microwave banana and butter mixture together for 10 to 15 seconds.) Whisk until light and fluffy, making sure no banana chunks remain. Mix into egg and sugar mixture. Add vanilla, buttermilk, lemon zest, and lemon juice. Gradually add flour mixture to wet ingredients, stirring to incorporate after each addition.

 

7. Gently fold in blueberries and raspberries. Pour batter into prepared pan. Bake for 35 to 45 minutes. Remove cake from oven and add crumble with remaining 1 tablespoon lemon zest, spreading topping evenly over cake. Bake for another 15 minutes until a toothpick inserted into center of cake comes out clean. Remove from oven and let cool slightly, then remove from pan and finish cooling on a rack. Enjoy! xx Candice


  • Tanya

    Whats the nutrition fact of this awesome cake??

    • CandiceKumai

      u00a0Ladies, this recipe wasn’t about calorie saving, it was about making a homemade delicious treat for yourself! All things in moderation right? Not everything in life has to be over the top healthy for ya!xx

      • Tanya

        you are right.. well i ask thatu00a0becauseu00a0a friend that really takes care of her self wanted to know! so yeah.. By the way.. my sis lili would like for u to answer her in a comment she wrote on you on the archive ofu00a0Novemberu00a0on the magazine of the truth about artificial sugar.. thanks

  • Tanya

    Whats the nutrition fact of this awesome cake??

    • CandiceKumai

       Ladies, this recipe wasn’t about calorie saving, it was about making a homemade delicious treat for yourself! All things in moderation right? Not everything in life has to be over the top healthy for ya!xx

      • Tanya

        you are right.. well i ask that because a friend that really takes care of her self wanted to know! so yeah.. By the way.. my sis lili would like for u to answer her in a comment she wrote on you on the archive of November on the magazine of the truth about artificial sugar.. thanks

  • Renee’

    This recipe looks really good! You just reminded me about the old school Betty Crocker Ice Cream Cake Pan my grandma gave to me – time to lug that thing out of storage and make a few ice cream cakes before summer’s over!

  • Renee’

    This recipe looks really good! You just reminded me about the old school Betty Crocker Ice Cream Cake Pan my grandma gave to me – time to lug that thing out of storage and make a few ice cream cakes before summer’s over!