Berry Breakfast Cake

Bree, Baked Bree

This recipe is one of my all-time favorites. It begins with a simple batter made with ingredients that you always have on hand. The cake base is buttery and scented with vanilla and almond. When you rub citrus zest into sugar, the oils release and perfume the sugar. This cake is so flavorful, and takes mere minutes to get into the oven.

I make this cake all the time in a million different ways. Think of this cake as a base to use for whatever you have in season or your fruit drawer. This particular version has orange zest running through it and is topped with raspberry and blackberries. I have made lemon and blueberry, cherry, peach, apple, and cranberry. Simply replace the zest and extracts to match your flavors. All are delicious and go perfectly with a cup of coffee or tea. I bake this in a 9-inch cast iron skillet, but a 9-inch cake pan is fine if you do not have one.

Berry Breakfast Cake
By Bree


1/2 cup melted butter, plus additional for buttering skillet
1 cup sugar
2 teaspoons orange zest
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup flour
1 1/2 cups raspberries and blackberries
1/4 cup slivered almonds
2 Tablespoons sanding sugar


Preheat oven to 350°F. Brush a 9-inch cast iron skillet with melted butter.

In a medium mixing bowl, add sugar and orange zest. Rub the zest into the sugar with your fingers. Whisk in eggs, one at a time. Add salt, vanilla and almond extract. Stir in flour and mix until just combined. Fold in 1/2 cup butter and mix until smooth.

Pour batter into skillet and top with berries and almonds. Sprinkle with sanding sugar. Bake for 25 to 30 minutes or until cake is golden brown and a toothpick comes out clean.

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