I created this recipe to use the ripe berries I had overflowing in my crisper drawer this week and as way to send-off summer, since tomorrow is the first day of September. While I cannot wait for fall and all of the amazing food it brings, it’s always a little bittersweet when summer comes to a close. This recipe is slightly sweet, fluffy and a perfect way to end a perfect summer.
Triple Berry Cake - 12 Month+
2 tbsp flour (I suggest a whole wheat, oat or amaranth but any will do)
1/4 cup organic brown sugar
2 tbsp butter or Earth Balance (but into small cubes)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup chopped pecans
1 1/2 cups flour (I suggest a whole wheat, oat or amaranth but any will do)
1/8 cup organic sugar
1/2 tsp baking soda
2 tsp baking powder
1/8 cup agave nectar
1 cup plain Greek yogurt
1 1/2 tsp pure vanilla extract
1/2 cup fresh strawberries (sliced)
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Preheat the oven or toaster oven to 350 degrees. Lightly grease a glass pie plate or cake pan with butter or Earth Balance. In a small bowl mix together the topping ingredients with your fingers until it is well mixed and clumpy, set aside. In a medium bowl combine flour, sugar, soda, powder and salt, mix with a spoon. In another medium bowl whisk together agave, yogurt, eggs and vanilla until well mixed. Fold in wet mixture to the dry just until combined. Fold in berries. Pour batter into prepared pie plate and sprinkle with topping. Bake for about 35 minutes. The top should be golden brown.
Hoping you all had an amazing summer and wishing you a fabulous fall!
This recipe is vegetarian.