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Obviously, with cake, there are no real rules. You can and should eat this whenever you want. And if not the afternoon, do the morning. I just want to advocate for eating cake at all hours of the day, and not just for dessert, after dinner or for special events. Normalize cake eating any time, any day, for any reason. This one is really easy and if berries and cherries aren’t in season, use frozen ones! All it will do is extend your bake time, but the flavor will be just fine. 

2 ⅔ cup flour 

1 cup brown sugar 

½ cup white sugar 

1 TB baking powder

1 tsp vanilla bean paste 

½ tsp salt 

3 eggs 

1 ¼ cup milk 

¾ cup canola oil 

1 cup cherries - pitted, chopped 

1 cup raspberries 

1 cup blackberries 

Preheat your oven to 350 degrees. Whisk together the dry ingredients. Make a well in the middle and add in your eggs, milk and canola oil. Whisk to combine and then fold into the dry. Whisk to make sure there are no clumps. Fold in the berries. 

Pour into a greased 9” cake tin. Bake for 45-60 minutes, until the center is tall, does not sink + bounces back and the cake is golden. 


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