This cake could have been a muffin. But sometimes it’s nice to have a slice of moist cake in the morning. Or to slice off a bit for an afternoon snack. Or opt for coffee cake after dinner, as a moderately sweet dessert. I like the crunchy top too. There’s nothing I didn’t like about this cake, actually. Perhap you’ll feel similarly after trying it too.
Recipe for Berry Lemonade Brunch Cake
- 1 cup spelt flour or unbleached flour
- 1/4 cup yellow corn flour or oat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1/4 cup margarine, butter or oil
- 3/4 cup cane sugar
- 1 egg
- juice from 1/2 lemon
- 1/3 cup water
- 1 cup berries, such as blueberries, mulberries, Saskatoon berries, or raspberries
- 1/2 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- Preheat oven to 350 degrees F (180 C). In a small mixing bowl, stir together flours, baking powder, and ginger.
- In a separate bowl, cream together softened butter or margarine and cane sugar. Beat in egg until smooth. Add lemon juice and water and stir until well combined.
- Add dry ingredient mixture to wet mixture and stir to form an even batter. Fold in berries.
- Grease an 8-inch cake pan and line the bottom only with a round piece of baking parchment. Pour in batter. Mix together cinnamon and brown sugar and sprinkle this topping evenly over the batter in the pan.
- Bake for 25 to 30 minutes or until middle of cake tests done. Cool slightly, loosen cake edges with a knife and invert warm cake onto a plate before transferring to a serving platter. Serve warm or at room temperature.