Transform your morning routine with this incredibly moist and delicate berry-studded breakfast cake. This easy-to-make treat combines the tartness of fresh berries with a tender, vanilla-scented crumb, all topped with crispy almond flakes for an extra touch of elegance. Perfect for busy mornings or weekend brunches, this cake comes together in just 15 minutes of prep time.
Ingredients
For the Cake:
- 3 large eggs
- 120g (½ cup + 1 tablespoon) sugar
- 1 teaspoon vanilla extract or vanilla sugar
- 80g (⅓ cup) neutral vegetable oil
- 100g (⅓ cup + 1 tablespoon) milk
- ⅓ teaspoon salt
- 200g (1⅔ cups) all-purpose flour
- 1 teaspoon baking powder
For the Filling:
- 120g (1 cup) mixed berries (frozen cherries and currants)
- 1 teaspoon cornstarch
- Handful of sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 180°C (356°F). Grease and line a 23x17cm (9×7 inch) baking pan with parchment paper.
- In a large bowl, whisk together eggs and sugar until light and fluffy, about 2-3 minutes.
- Add vanilla extract, vegetable oil, and milk. Whisk until well combined.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Toss frozen berries with cornstarch to prevent them from sinking.
- Pour half the batter into the prepared pan.
- Scatter half of the berries over the batter.
- Add remaining batter and top with remaining berries.
- Sprinkle sliced almonds over the top.
- Bake for 35 minutes, or until a skewer inserted comes out clean.
- Let cool for 10 minutes before dusting with powdered sugar.
Nutritional Information
(Per slice, based on 8 servings)
- Calories: 285
- Protein: 5g
- Carbohydrates: 38g
- Fat: 13g
- Fiber: 1g
- Preparation time: 15 minutes
- Baking time: 35 minutes
- Total time: 50 minutes
Tips and Tricks
- Don’t overmix the batter – this ensures a tender crumb
- Room temperature ingredients blend better
- Test doneness with a skewer in the center
- If using frozen berries, don’t thaw them first
- Rotate the pan halfway through baking for even browning
Variations and Substitutions
- Replace mixed berries with blueberries, raspberries, or blackberries
- Swap almond flakes for chopped walnuts or pecans
- Use almond milk for a dairy-free version
- Add lemon or orange zest for citrus notes
- Replace vanilla with almond extract for different flavor
Common FAQs
Q: Can I use fresh berries instead of frozen?
A: Yes, fresh berries work perfectly. No need to coat them in cornstarch.
Q: How do I know when the cake is done?
A: A skewer inserted into the center should come out clean, and the top should spring back when lightly pressed.
Q: Can I make this ahead of time?
A: Yes, it keeps well for up to 2 days at room temperature.
Q: Why did my berries sink to the bottom?
A: Coating frozen berries in cornstarch helps prevent sinking. Also, ensure your batter isn’t too thin.
Storage and Make-Ahead Tips
- Store at room temperature, covered, for up to 2 days
- Refrigerate for up to 5 days
- Freeze slices wrapped individually for up to 3 months
- Warm slightly before serving for best texture
- Can be made one day ahead for breakfast
This delightful breakfast cake is perfect for both casual mornings and special occasions. Its versatility makes it an excellent choice for brunch gatherings or a sweet afternoon treat with tea or coffee.