Red, White & Blue Quick Cake

Jun 2019

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
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Summer is officially upon us and with that comes boundless fresh seasonal fruits, veggies and herbs! Along with most of the country, we’ve been grilling out, roasting our garden veggies and having lots of salads. So obviously, I should be sharing a favorite recipe from my stash of summer marinades, fresh herb vinaigrettes or salads. But I have a fresh berry quick cake that I’ve fallen in love with! It’s so easy and delicious and makes perfect use of ripe summer berries.

This quick cake is super versatile and can utilize 2 cups of any combination of seasonal fresh fruit – like plums, peaches, cherries, nectarines, apricots, blackberries or raspberries. For this recipe, I went with the 4th of July theme and used blueberries and strawberries.

The streusel topping is what makes this quick cake extra special — and eliminates any need for frosting!

To prepare this Red White and Blue Quick Cake, you’ll need to prepare your baking dish by spraying with non-stick spray and preheat your oven to 350°.

I used a 10” x 3” round baking dish, but a 9” x 13” with work great too.

Here’s what makes this cake “quick” — it’s assembled and in the oven in less than 10 minutes. No mixer, no combing wet ingredients then dry ingredients, no creaming the oil and sugar together, no separating the whites and yolks. It’s a simple dump, stir and bake! I love recipes that just use one bowl and can be mixed by hand, don’t you?!

So here’s what you’ll need :: in a large mixing bowl combine the following ingredients :

  • flour
  • sugar
  • baking powder
  • sea salt
  • plain yogurt
  • oil
  • water
  • eggs
  • sliced fresh strawberries
  • fresh blueberries

Stir until smooth and pour into the prepared baking dish.

In a small mixing bowl combine streusel ingredients and sprinkle over the top of the quick cake batter.

Bake at 350° for 50-60 minutes (depending on the size of your baking dish). You’ll know baking is complete when the center is set and the top is medium golden brown in color (the center of the cake shouldn’t jiggle when the baking rack is moved).

Allow the cake to cool for 10 minutes before serving.

While baking, the most fantastic thing happens – the kitchen fills with the most glorious ‘doughnut shop’ aroma. And the flavor – is like the very best, warm blueberry cake doughnut you’ve ever tasted.

The crisp, buttery streusel topping is the perfect compliment to this moist and flavorful cake with little bursts of sweet and tart berries. Whether enjoying as a dessert or even as part of your breakfast, this recipe is sure to become a favorite with your first bite!

Red White and Blue Quick Cake

2 1/2 c flour

1 1/2 c sugar

2 1/2 t baking powder

1 t sea salt

1 c plain yogurt

1/2 c oil

1/2 c water

2 eggs

1 c sliced fresh strawberries

1 c blueberries

Streusel
1/2 c flour

1/2 c sugar

1/2 c softened butter

Pinch salt

Preheat oven to 350°. In a large mixing bowl, combine cake ingredients. Stir until smooth and pour into the prepare (either 10” x 3” round or 9” x 13” oblong) baking dish.

In a small mixing bowl combine streusel ingredients and sprinkle over the top of the quick cake batter.

Bake at 350° for 50-60 minutes (depending on the size of your baking dish). You’ll know baking is complete (the center of the cake doesn’t jiggle when the baking rack is moved) when the center is set and the top is medium golden brown in color.

Allow the cake to cool for 10 minutes before serving.