This is my favorite, go-to cake recipe. Why do I love it? Simple, easy ingredients that I always have on hand. After dinner as a dessert, or at a coffee-klatch in the morning with friends, it’s always a hit. My kids call it “breakfast dessert” and they love it, too. The best part is that you sprinkle cinnamon and sugar on the cake just before baking it. It makes the top a little crunchy and very tasty. I snapped this picture when I discovered my son packing it in his lunch. He recommends it in a lunch.
I’ve made this cake with fresh or frozen blueberries, strawberries, rhubarb, raspberries, and blackberries. With frozen berries, the cake needs to back a bit longer. In the fall, I baked the cake with apples but I sautéed the apples first. The apples were peeled, sliced, and sautéed with 1 T of butter and a splash of vanilla. Cook until tender.
The recipe is originally from the book “Eating Close to Home” and the author, Elin England, lives in Eugene, Oregon. She’s lovely to communicate with via e-mail but I’d much rather have her as my neighbor. Her book leads you through the year in different eating seasons, based on what is growing. Her recipes are simple, wholesome, and easy to prepare. I love to feed my family food cooked this way.
This recipe is adapted from Elin’s recipe in her book called, “Marijo’s Rhubarb Cake” and is delicious as printed in the book. (You can read my method for adapting recipes here.)
Delicious Everyday Cake with Fruit
This is my go-to cake recipe. Either fresh or frozen fruit works well but frozen fruit may need little longer bake time.
Preheat oven to 350 degrees.
- 1/4 cup butter
- 3/4 cup sugar
- 1/2 cup non-fat plain yogurt
- 1 egg
- 1 teaspoon vanilla
- 1 cup lowfat buttermilk
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 – 2 cups fruit, either fresh or frozen
- 2 spoonfuls cinnamon & sugar for topping before baking
- Cream butter and sugar in mixer.
- Add yogurt, egg, vanilla, and buttermilk.
- Mix until smooth.In separate bowl, mix flour and baking soda.
- Add flour mixture to wet mixture.
- Stir batter gently and add fruit.
- Place in greased (8×8 ) cake pan.
- Sprinkle with cinnamon & sugar mixture.
- Bake for about 45 minutes.
- These also make wonderful muffins. Follow same directions but place in muffin pan and bake about 20 minutes.
- If using frozen fruit, the cake may need to bake for longer. Check to see if it’s done first by using a tooth pick.
A PDF version of this recipe is here: Go Gingham: Delicious Every Day Cake with Fruit
What’s your favorite go-to cake recipe? Do you like to bake with fruit?
Go Gingham related links:
Frugal grocery shopping – without coupons!
Pantry basics for the home cook – what’s in my pantry
Refrigerator basics for the home cook – what’s in my refrigerator
Confessions of a leftover food lover - that would be me!