This Mulberry Almond Cake is an easy one bowl crumbly cake. It’s a great teatime cake that you can top with some frosting of your choice, enjoy it plain or spread mulberry crushed whipped cream like how I did here.
Occasionally I like to bake a tea cake, either with fresh herbs, nuts or seasonal fruits. It’s always a fuss free cake, whisked everything in one bowl and prepared with oil instead of butter.
This Mulberry Almond Cake is very similar to my apple almond cake, with the beautiful delicate crumbs and fresh mulberries studded in between.
I tasted mulberries after several years, and the very first bite took me back to my childhood days at my Aunt's house. She had a mulberry bush. It was so sweet, but definitely not as big as the one I ate this year.
It was though my photography work that I discovered the farm Very Mulberry and if you are in the Bay Area, make sure you get a taste of their mulberries.
Apart from this cake, I have also used the mulberries to make a compote and topped it on mini pavlova.
Ingredients for the Mulberry Almond Cake
Eggs - I have not made this recipe without eggs. I have however baked regular flour cake without eggs by substituting it with yogurt. But since there is almond flour here, I am not sure if yogurt substitute will work equally good. You can however try.
Flour - The cake has a mix of almond flour and all purpose flour. It has more of almond flour and a little bit of all purpose flour.
Oil - Instead of butter, I prefer using oil for the batter. The oil helps to keep the texture of the cake very light.
Baking powder and Baking Soda - Both baking powder and baking soda is added in the batter, which helps to rise the cake.
Sugar - I used white granulated sugar, but you can use any other variety too. If you use brown sugar, keep in mind that it will alter the color of the cake a little bit.
Almond extract or Vanilla Extract - You can use either vanilla or almond extract for flavor.
Steps to prepare the cake
It’s a simple one – bowl cake.
- Whisk the egg with sugar and oil until smooth.
- Then add the dry ingredients. I prefer sifting just so the baking soda and baking powder gets uniformly distributed.
- Mix everything to a smooth batter.
- Mix little flour to the fresh mulberries. If the mulberries are long, like the ones I used, chop into half.
- Fold the fresh berries to the batter
- The batter is ready to be poured in a 9-inch round cake pan and bake at 350 F for about 50 minutes.
It’s a 9-inch round cake, but the same measurement can even fit perfectly on a loaf cake pan.
No! I used ¾ cup almond flour and ¼ cup all- purpose flour. If you prepare the cake using only almond flour, please do let me know how it turned out.
YES! I prepared this exact same cake with apple, pears, summer stone fruits and variety of berries. Depending on what fruit I was adding, I would choose brown sugar or white granulated sugar.
Make sure you let the cake cool down completely before you add any frosting, or even before you slice.
I used whipped cream along with some mashed mulberries to decorate the cake. It was simple and not overly sweet.
After preparing the mulberry cheery compote for the mini pavlovas, I was still left with a couple boxes of fresh mulberries. While we were munching those nonstop, the idea of a tea cake was hovering on my head. And I had to go with the flow. The cake was delicious, lovely gentle crumbs and not overly sweet. Perfect with a cup of tea or coffee.
More cake recipes to try:
Mulberry Almond Cake
- 3 eggs
- ¾ cup white granulated sugar
- ¾ cup vegetable oil
- ¼ cup all-purpose flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract or almond exact (optional)
- 1 cup fresh mulberries. If it’s long then cut in half.
- 2 tablespoon all-purpose flour to mix with the berries
- Preheat the oven to 350 F
- Prepare a 9-inch round cake pan by greasing with oil and layering a round parchment paper at the bottom of the pan. For a flat cake top,
you will need to use a cake baking strip or wrap the outside of the pan with aluminum foil
- In a mixing bowl, crack the eggs and whisk it with sugar until it’s all incorporated. Then pour the oil and whisk again to mix everything.
- Place a sifter on the bowl and to that add the all-purpose flour, almond flour, baking powder, baking soda and salt. Sift and then mix everything to a smooth batter.
- In a bowl add the extra all-purpose flour along with the mulberries and fold it around to coat the mulberries with the flour. Add it to the batter and fold it around to distribute the berries all around.
- Pour the batter to the prepared cake pan and bake in the preheated oven for 50 to 55 minutes. Use a knife or a toothpick to poke in the center of the cake. If it comes out clean, it is done.
- Wait for 5 minutes and then release the side of the cake using a knife, then remove the cake from the pan. Place the warm cake on a cookie wire rack and let it cool completely before you slice or before you add any frosting.