(Golden, cracked, imperfect — every bite bursts with berry and warmth.)
This isn’t a polished bakery cake. It’s a homemade one. With juicy berries that sink into the batter, slivered almonds toasted on top, and a cracked golden crust that says “I made this by hand.” No frosting, no filters — just real flavor and crumb.
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📝 Ingredients (makes one rustic 8-inch cake): • 1 cup all-purpose flour • ½ cup almond flour • 1 ½ tsp baking powder • ¼ tsp salt • 2 large eggs • ½ cup plain yogurt or sour cream • ½ cup brown sugar • ¼ cup olive oil or melted butter • 1 tsp vanilla extract • 1 cup fresh or frozen berries (blueberries, raspberries, strawberries) • ¼ cup sliced almonds
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🔥 Instructions: 1. Preheat oven to 350°F (175°C). Line a round cake pan with parchment. 2. Mix dry ingredients: Combine flour, almond flour, baking powder, and salt. 3. Whisk wet ingredients: In another bowl, whisk eggs, sugar, yogurt, oil, and vanilla until smooth. 4. Combine & fold: Mix wet and dry gently. Fold in most of the berries. Don’t overmix. 5. Bake rustic: Pour into pan. Scatter remaining berries and almonds on top. Bake for 35–45 min or until golden, cracked, and a toothpick comes out clean (but moist). 6. Cool & serve real: Let cool. Slice unevenly. Let crumbs fall. No icing, no styling — just eat.
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