Crumbly salmonberry perfection - if you’re looking for a healthy recipe to use up your salmonberries…uhm…well, this probably isn’t it, BUT if you’ve been hiking around picking salmonberries, you definitely deserve to make and enjoy this treat!
::INGREDIENTS::
—FOR THE CAKE—
1 stick salted butter
2 Tbs honey
1/2 cup plain Greek yogurt
1/2 sourdough starter (or use another 1/2 yogurt if you don’t have sourdough starter)
1 egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
3/4 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 cups salmonberries (I had some blueberries in mine that I was too lazy to pick out)
—FOR THE STREUSEL TOPPING—
1 cup brown sugar
1/4 cup granulated sugar
1/2 tsp kosher salt (or vanilla bean sea salt from @alaskapureseasalt
2 sticks butter
2 1/4 cups all-purpose flour
::METHOD::
Preheat oven to 350 and grease a cake pan. Combine streusel ingredients and set aside.
In a medium bowl combine flour, baking soda, and baking powder. Add salt and sugar and combine and set aside. In a stand mixer with a paddle (or using a hand mixer and a separate bowl) mix melted butter, yogurt, sourdough starter, honey, and egg. Add dry ingredients to wet and combine, mixing until smooth and using a rubber spatula to scrape the bottom and sides and mixing again thoroughly for another minute.
Pour cake batter into prepared pan. Top with berries and then streusel. Bake for 50-60 min or until stick comes out clean in the center.
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