Description
A nostalgic homemade Mulberry Cake filled with fresh, vibrant flavors and a moist crumb, perfect for any occasion.
Ingredients
Scale
- 2 cups fresh mulberries
- 1 cup all-purpose flour
- 1 cup plain yogurt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch cake pan.
- Cream together the softened butter and sugar until light and fluffy—about 3-5 minutes.
- Add the eggs one at a time, ensuring each is fully combined.
- Mix in the yogurt and vanilla extract.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the fresh mulberries, being careful not to break them too much.
- Transfer the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Store the cake at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg