Mixed Berry Breakfast Cake
Ingredients
The cake
-
1¾
cups
gluten-free flour blend
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
a pinch
salt
-
¾
cup
siggi’s plain whole milk yogurt
-
2
eggs
-
½
cup
cane sugar
-
¼
cup
milk of choice
-
2
teaspoons
almond extract
-
2
cups
fresh or frozen mixed berries
The streusel topping
-
2
tablespoons
cold or room temperature butter
-
2
tablespoons
chopped whole or sliced almonds
-
2
tablespoons
gluten-free flour blend
-
¼
cup
brown sugar
Instructions
- Preheat the oven to 375°F and prepare an 8-inch square baking dish.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the yogurt, eggs, sugar, milk, and almond extract, and stir well.
- Fold in the berries and spread the batter evenly in the prepared pan.
- Cover loosely with foil and bake for 15 minutes.
- Meanwhile, make the streusel topping by combining butter, chopped almonds, flour, and brown sugar until crumbly.
- After 15 minutes, uncover the cake and sprinkle the streusel topping on top.
- Return to the oven uncovered for an additional 20 minutes.
- Remove from the oven and let cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
8 servings
Calories
245
Total fat
6g
Total carbohydrates
40g
Total protein
7g
Sodium
275mg
Cholesterol
54mg
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