I promised my husband I’d cut out the baking but this cake looked so easy and it just called to me. So I baked it. And it was easy, and not so sweet, and something I could see myself easily baking with the kids.
And then I ate most of it. Including for breakfast.
And then, I made it again this time as a one bowl format.
You know, I don’t know if it’s the breastfeeding, the inside all-day-I-hate-winter-I’m-bored thing or I just can’t resist cake but I love something a little sweet in the afternoons (or for breakfast I guess.)
Make this cake and love it. It’s easy, and not so sweet and – hey! – it has some fruit.
It’s from the March 2015 edition of Bon Appetite Magazine and you can find the recipe here. I’ve re-written the ingredients in grams and re-written the instructions to make it even easier to prepare by using only one bowl. Note that I made it in an 8″ springform pan and just used a ‘mixed berry’ bag of frozen fruit which included raspberries, cherries, blueberries and strawberries. If you feel like being fancy, throw in some lemon zest. I think it would be just lovely.
Make this with the kids and eat it for a naughty breakfast.