The Perfect Bite :: Berry Brown Sugar Cake

Camille may be en route to Disney World (is anyone else the teeniest bit jealous?), but we’ve got a little magic of our own in the works with today’s Perfect Bite. Jess here, and this recipe is inspired by the fresh seasonal fruits popping up at the farmer’s market in recent weeks. Best of all, this vanilla cake with a crunchy berry and brown sugar topping is quite possibly one of the simplest cakes to put together, but deliciously impressive nonetheless.  Then again, if simplicity isn’t exactly your thing, a serving à la mode would turn this dessert up to a level of pure decadence. Get the super easy recipe after the jump!

Brown Sugar Cake with Berry Topping

  • 2 eggs
  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons dark brown sugar, reserved for topping
For berry topping 

  • 12 oz berries (I used blackberries, but raspberries or strawberries would work equally well)
  • 1/4 cup water
  • 1/4 cup honey
  1. Heat oven to 350 degrees. Butter and flour a springform pan; Set aside.
  2. In the bowl of a stand mixer, mix together canola oil and sugar until well blended.  Whisk in eggs and vanilla.
  3. In a separate bowl, sift the flour and baking powder.
  4. Fold into egg mixture by hand to form a thick batter.
  5. Pour the batter into the prepared pan.
  6. Sprinkle the brown sugar over the cake and berries.
  7. Bake 45 min to 1 hour, or until a toothpick comes out clean.
  8. While cake is baking, bring berries, water and honey to a bowl over medium heat and then turn down to low heat and simmer until desired thickness is reached (approximately 15-20 minutes).
  9. Pour over cooled, sliced cake and serve.

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16 Responses to “The Perfect Bite :: Berry Brown Sugar Cake”

  1. A Styled Fete

    This looks delicious! Definetely trying it this weekend!

    Reply
    • Jess

      Ohhh, wonderful! Excited to hear your thoughts. :)

      Reply
  2. Katie

    Super delicious! I’ll be trying this with gluten free flour this weekend…fingers crossed it’s as good as the original. Thanks for sharing!

    Reply
    • Jess

      Awesome, Katie! Please let me know how it turns out & which gf flour(s) you end up using!! xo

      Reply
    • Jess

      Thanks Ashley!! I hope you give it a try! xo

      Reply
  3. Catherine S.

    This looks amazing! Will be making it this weekend!

    Reply
    • Jess

      Let me know what you think of the results! Enjoy!! xo

      Reply
  4. Freya

    This looks so easy and elegant! I think I have all of the ingredients, too!

    Reply
  5. Melissa

    Hi Ashley, So excited to try this recipe! Going to take it with me for a day of wine tasting in Sonoma with my friends. A bit confused though, Step 6 says to sprinkle the sugar over the berries and the cake. Do the berries go ontop of the cake before baking to bake into the crust?

    Reply
  6. Morgan

    Hi- when you say a springform pan, do you just mean a standard 9″ circle size? Just making sure!

    Thanks!

    Reply
  7. Jenn

    Thanks so much for posting this recipe, I just tried it last night and it’s one of the few things that I’ve been able to successfully bake from scratch!! Also just wanted to mention so that no one makes the same mistake as me, do not try to substitute sweetener (I tried PC Sucrella) for granulated sugar, it doesn’t blend with the oil and instead makes this weird sticky paste. Have a good one!

    Reply
    • Camille Styles

      Great feedback – thanks Jenn!

      Reply

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