Quarter Cup Kitchen

So in my friend group, I have a self appointed duty to make everyone’s birthday cake and every year this recipe makes its way around. The beloved honey berry cake. Oh my goodness. It’s gone platinum in the friend group, right next to crack pie (which is reserved for the winter holidays).

So it was recently our friend’s birthday and in planning the party, I asked Bakarii what kind of cake he was in the mood for and with zero hesitation we both knew the answer.

Next things next, I was on my way to the story to grab everything and I saw these peaches that weren’t quite ripe but they’d be perfect for baking and I knew they’d be a flawless addition to the recipe. They were. Which really made me realize this cake can really translate with any soft fruit you like. Berries, stone fruit, apples, you name it. It works.

This cake is a perfect summer bake in my opinion because it’s a little lighter – I swap butter for olive oil and traditional frosting for a cardamom whipped cream. It’s also not super sweet because sugar is replaced with honey. I like to keep the really rich, dense desserts for the fall/winter. This one compliments a hot summer evening in all the right ways. Light, fluffy cake, juice, ripe fruit, a touch of cardamom for a soft spice, do we need to keep talking about it? Or do you just wanna try it yourself?

Recipe

Prep: 20 Min

Bake: 30-40 Min

Category: Desserts

Servings: 8-10

Ingredients

• 1/2 C Olive Oil
• 1/2 C Brown Sugar
• 1/2 C Honey
• 2 Eggs
• 1/2 C Milk
• 2 tsp Vanilla Extract
• 2 C Flour (plus a little more for dusting)
• 1 Tbsp Baking Powder
• 1/2 tsp Kosher Salt
• 1 tsp Cardamom
• 2 semi-ripe peaches, thinly sliced
• 1 C Blackberries, cut in half

Cardamom Whipped Cream

• 1 C Heavy Cream
• 1/4 C Honey
• 1/4 C Brown Sugar
• 1/2 tsp Cardamom
• 1/4 tsp Salt

Directions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine olive oil, brown sugar and honey until it looks kinda like sand underwater.
3. Add eggs, milk and vanilla. Mix on medium speed until incorporated.
4. Add flour, baking powder, cardamom, and salt. Mix well until a sticky, wet batter forms – be sure to scrape down the sides and bottom of the bowl as you go.
5. Set some peaches and black berries aside for garnish, about 1/4 of each.
6. Toss the remaining peaches and berries in a flour (about 2 Tbsp). This keeps the fruit from sinking to the bottom of the cake as it bakes.
7. Fold the fruit into the cake gently.
8. Pour batter into a lightly greased 9 inch round cake pan.
9. Bake 30-40 minutes, or until the top is golden brown and a toothpick comes out clean from the middle.
10. Remove from oven, set aside and let it cool down.
11. While the cake cools, make the whipped cream by adding heavy cream, brown sugar, honey, cardamom, and salt to an electric mixer with a whisk attachment. Whisk on high for 5-10 minutes or until medium firm peaks form. Keep refrigerated.
12. When the cake is cooled, you can either top the entire cake with whipped cream and your remaining fruit, if you’re going to eat it all right away – or dish it up with all the fixings piece by piece as you serve it.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤