🍰 Berry Almond Cake

(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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