What’s better than the smell of a warm baked cake on a cold morning? I chose an easy cake for you that comes together in no time and will make your house smell amazing during the holidays. I hope you get to try it and enjoy this recipe.
Ingredients
Struesel topping
- 2 tbs brown sugar
- 1/4 cup slivered almonds
- 1/4 tsp cinnamon ground
Cake batter
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar
- 2/3 cup vegetable oil
- 1 egg lightly beaten room temperature
- 1 cup sour cream room temperature
- 1/2 teaspoons almond extract
- Zest of a small lemon
- 2 cups blueberries fresh or frozen
Instructions
- Non- stick spray or four and butter to dust the pan.
- 1-Preheat oven to 350 F and set rack in the middle of the oven.
- 2-grease and flour (or use a nonstick spray) 9 inch round cake pan and set aside.
- 3- in a small bowl mix the streusel topping and set aside.
- 4- in a medium bowl whisk 2 1/2 cups of flour, 1 teaspoon of baking powder and 1 teaspoon of baking soda.
- 5- in another bowl whisk together brown sugar, vegetable, sour cream, 1 lightly beaten egg, lemon zest and 1/2 teaspoon of almond extract.
- 6- add the wet ingredients to the dry ingredients and stir with a spatula until combined. Do not over mix.
- 7- add half of the batter into the pan and press evenly then sprinkle half of the streusel, top with half of the blueberries and press the blueberries gently into the batter. Next layer with the second half of the batter and spread evenly do not over press, next add the rest of the streusel and top with the blueberries and press gently into the batter I like to add extra slivered almonds to the top.
- 8- bake for 45-50 minutes until the top is golden and the toothpick test comes out clean.
- 9- let cool on a wire rack, my trick is to flip on a platter and then flip back again on a serving platter.
- 10- this cake is not overly sweet (you can sprinkle powder sugar if you like) and serve at room temperature.