This is a recipe I found about 5 years ago. It was in the back of a book by Sheila Roberts. I honestly don’t remember which book it came out of, because she had a couple of books with recipes in the back that she’d mentioned in the books. I think she’s a fabulous romance author, and this recipe is out of this world.
I adjusted it just a little, mostly because I didn’t have her exact ingredients the first time I made it. I don’t think her recipe called for buttermilk, but it tasted so good, I’ve made it this way every time since then. Also, I had fresh-picked raspberries, since I was in Alaska. A week later I picked a bunch of blueberries and made it with those. FABULOUS! Her recipe was for huckleberries, I believe.
I made two pans of this in Alaska. One blueberry, one raspberry, and took them to a family gathering at my brother’s cabin. It was supposed to be shared with breakfast. My brothers wouldn’t let the kids have any, because they wanted all for themselves. I figured I had a winner with that!
- Enjoy this. It’s super yummy!
- 3 cup flour
- 1 cup sugar
- 1 tblsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla or almond flavor
- 1 cup butter or margarine, softened
- 2 eggs slightly beaten
- 1 cup buttermilk
- 2/3 cup sugar
- ¼ cup cornstarch
- 2 cups fresh or frozen berries or fruit
- ¾ cup water or fruit juice
- ¼ cup butter
- ½ cup sugar
- ½ cup flour
- ¼ cup slivered almonds
- For filling, combine everything, cook over med heat until thick and clear. Set aside to cool
- Cake: Sift dry ingredients except sugar. Add sugar. Cut in butter to form crumbs. Add liquids and stir til blended. Spread ½ batter bottom of 9×13 pan or 2- 8×8 pans, or 2 round pans. Spread filling on bottom layer. Blop rest of batter on top of filling.
- Topping: cut butter into flour and sugar then stir in nuts. Spread on top of cake
- Bake 350 degrees 40-45 min. Toothpick test. Top golden brown.