Summer is in the air, like 90 degrees in the air. I’d like to tell you this post is about me trying out creative recipes that don’t require baking in an oven. But, alas, I’m a sucker for freshly baked goodies. . . even in the hottest of summer months. . . in an apartment with no A/C. So with windows open, the whispers of a breeze flowing in, and the steady whir of fans in the background, I set out to bake this Blackberry Almond Cake.
I love this recipe for a couple of reasons:
- Incredibly approachable ingredients. This moist cake only calls for eleven items; the majority of which are are probably already in your kitchen.
- Prep time is a breeze. There’s no waiting, sifting, or rising involved with this cake; simply mix the ingredients, pour into a pan, and then pop it into the oven. What’s not to love about that?
- Berries. Berries. Berries. This cake will be amazing with any berry of your choosing; I opted for blackberries like the original recipe called for, but you can easily adjust depending on what’s in season or your personal preference. Strawberries, raspberries, blueberries, a berry medley …. need I go on?
The sweetness of this cake is subtle, which makes it perfect for breakfast (or really any time of day). The flavor ride starts with the spongy, moist cake slowly melting in your mouth and continues on to bursts of fresh, juicy berries, and gems of crystallized sugar. Finally, there’s the crunch of perfectly toasted almonds that adorn the top. My mouth is already watering…