Mulberry Cake
A delightful and moist cake featuring fresh mulberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup fresh mulberries Make sure to wash and dry them gently
- 1.5 cups all-purpose flour For the fluffiest cake, opt for high-quality flour
- 1 cup granulated sugar Organic sugar can enhance the flavor
- 0.5 cup unsalted butter, softened Bring it to room temperature for easier mixing
- 2 each eggs Free-range if you can; they add richness!
- 1 cup yogurt Greek yogurt lends a great texture
- 1 tsp baking powder Ensure it's fresh for the best rise
- 0.5 tsp baking soda Works in tandem with the yogurt
- 0.25 tsp salt Balances the sweetness
- 1 tsp vanilla extract Always go for pure vanilla for a depth of flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream softened butter and sugar in a mixing bowl until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in the yogurt and vanilla extract, mixing until just combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Gently fold in the fresh mulberries using a spatula.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack.
Notes
Store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week. Can be made a day in advance.