Introduction
This delightful Berry Almond Cake combines the light, tender crumb of a traditional cake with the bright, juicy bursts of seasonal berries and the subtle crunch of almond flakes. Ready to mix and in the oven in just 15 minutes, this versatile recipe is perfect for last-minute entertaining, weekend brunches, or a sweet afternoon treat with tea or coffee. The combination of tart berries and sweet, vanilla-scented batter creates a perfect balance of flavors, while the powdered sugar dusting adds a touch of elegance to this simple yet impressive dessert. Whether you use fresh berries in summer or frozen varieties in winter, this cake delivers wonderful results every time.
Ingredients
For the Cake Batter:
- 3 large eggs, at room temperature
- 120g (½ cup + 1 tablespoon) granulated sugar
- Vanilla extract or vanilla sugar, to taste
- ⅓ teaspoon salt
- 100g (⅓ cup + 1 tablespoon) milk
- 80g (⅓ cup) neutral vegetable oil (such as sunflower or canola)
- 200g (1⅔ cups) all-purpose wheat flour
- 1 teaspoon baking powder
For the Filling and Topping:
- 120g (1 cup) berries (frozen cherries and currants used in the image, but any berries work)
- 1 teaspoon cornstarch (or potato starch)
- Handful of almond flakes (optional)
- Powdered sugar for dusting (optional)
Instructions
Preparing the Batter:
- Preheat your oven to 180°C (356°F). Grease and line a baking dish (approximately 23×17 cm or 9×7 inches) with parchment paper.
- In a large mixing bowl, crack the 3 eggs and add about half of the sugar (60g). Beat until the mixture becomes pale and slightly thickened.
- Add the vanilla extract or vanilla sugar and salt to the egg mixture.
- Pour in the milk and vegetable oil, and stir until combined.
- Gradually add about half of the flour (100g) to the wet ingredients, stirring slowly and carefully to avoid lumps.
- Add the remaining sugar (60g) and stir to incorporate.
- Mix the baking powder with the remaining flour (100g), then gradually add this mixture to the batter, stirring gently until just combined. Be careful not to overmix – a few small lumps are fine.
Preparing the Berries:
- If using frozen berries, do not thaw them completely – partially thawed or still frozen berries work best as they won’t bleed too much color into the batter.
- In a small bowl, toss the berries with 1 teaspoon of cornstarch. This helps absorb excess moisture from the berries during baking.
Assembling and Baking the Cake:
- Pour about two-thirds of the batter into the prepared baking dish, spreading it evenly.
- Scatter most of the prepared berries over the batter.
- Pour the remaining batter over the berries, trying to cover them as much as possible.
- Distribute the remaining berries on top of the batter and sprinkle with almond flakes.
- Place the baking dish in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
- The cake should be golden brown on top and slightly pulled away from the edges of the pan.
- Remove from the oven and allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
- Slice and serve at room temperature.
Nutritional Information and Timing
Preparation Time: 15 minutes
Baking Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 9-12 slices
Per Serving (1/12 of cake):
- Calories: Approximately 180 kcal
- Protein: 4g
- Carbohydrates: 27g
- Fiber: 1g
- Fat: 7g
- Sugar: 13g
- Sodium: 100mg
Cooking Tips and Tricks
- Room Temperature Ingredients: For the best texture, ensure your eggs are at room temperature before starting. Cold eggs won’t incorporate as much air when beaten with sugar.
- Berry Selection: This recipe works with virtually any berries – blueberries, raspberries, blackberries, strawberries (chopped), or a mix. Each will lend its unique flavor profile to the cake.
- Frozen vs. Fresh: While fresh berries are wonderful in season, frozen berries actually hold their shape better during baking. If using fresh berries, consider freezing them for 30 minutes before adding to the batter.
- Oil Choice: Use a neutral-tasting oil to let the vanilla and berry flavors shine. Coconut oil (melted) can be used for a subtle coconut undertone that pairs beautifully with berries.
- Testing Doneness: The toothpick test can be tricky with berry cakes as berry juice might make the toothpick look wet. Insert it in an area between berries for the most accurate test.
- Preventing Sink: Tossing berries in cornstarch not only prevents excess moisture but also helps keep them from sinking to the bottom of the cake.
- Storage Tip: This cake actually improves in flavor after a day, as the moisture from the berries permeates the cake more thoroughly.
Variations and Substitutions
- Lemon-Berry Version: Add the zest of one lemon to the batter for a bright, citrusy note that complements the berries beautifully.
- Almond Flour Boost: Replace 50g of the wheat flour with almond flour for a more pronounced almond flavor and slightly denser, moister texture.
- Dairy-Free Option: Substitute the milk with almond milk, oat milk, or any plant-based alternative you prefer.
- Gluten-Free Adaptation: Replace the wheat flour with a gluten-free all-purpose flour blend. Add ¼ teaspoon xanthan gum if your blend doesn’t already include it.
- Spice Infusion: Add ½ teaspoon of cinnamon or cardamom to the batter for a warm, spiced variation that works especially well with cherries or blackberries.
- Yogurt Substitution: Replace half the milk with plain yogurt or sour cream for a slightly tangier flavor and even more tender crumb.
- Nut Variations: Substitute the almond flakes with chopped pistachios, walnuts, or pecans for different flavor profiles and textures.
Common FAQs
Can I make this cake ahead of time?
Yes, this cake actually tastes even better the day after baking as the flavors have time to meld. Store it covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Why did my berries sink to the bottom of the cake?
Berries can sink if they’re too heavy for the batter. Make sure to coat them in cornstarch, which helps absorb excess moisture and creates a slight barrier. Also, using a portion of the batter first, then adding berries, followed by more batter, helps prevent sinking.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil, or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature before serving.
My cake cracked on top. Did I do something wrong?
A cracked top is completely normal for this type of cake and adds to its rustic charm! It happens when the outside of the cake sets before the inside is fully baked. The crack allows steam to escape and is often a sign of a moist, tender interior.
Can I double the recipe for a larger crowd?
Yes, you can double the recipe and bake it in a larger pan (approximately 13×9 inches). The baking time will need to be adjusted—start checking for doneness at the 40-minute mark and continue checking every 5 minutes until a toothpick comes out clean.
Storage and Make-Ahead Tips
- Room Temperature Storage: The cake can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
- Freezing Instructions: Wrap individual slices or the entire cake (uncut) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: To refresh slightly stale cake, warm individual slices in the microwave for 10-15 seconds, or place the entire cake in a 300°F (150°C) oven for 5-10 minutes.
- Make-Ahead Components: The dry ingredients can be mixed ahead of time and stored in an airtight container at room temperature for up to a month. Just add the wet ingredients when you’re ready to bake.
- Serving Suggestion: For a special dessert, serve slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
- Gift Giving: This cake travels well, making it perfect for gifting. Wrap cooled cake in parchment paper and then aluminum foil, or place in a decorative tin.
This Berry Almond Cake is the perfect balance of simplicity and elegance. With its quick preparation time and wonderful adaptability to different berries and flavors, it’s sure to become a staple in your baking repertoire. Whether enjoyed as a casual snack with coffee, served as a dessert at a dinner party, or brought along to potlucks and picnics, this versatile cake is guaranteed to please crowds and satisfy sweet cravings with its tender crumb and fruity bursts of flavor.
