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
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- 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.
- 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.
- 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.