Mulberry Cake with Almonds

This mulberry cake combines tart berries with a sweet, moist crumb for a perfectly balanced dessert that's both rustic and elegant. The lemony batter complements the juicy mulberries while the crunchy almond topping adds wonderful texture.

I first made this cake when mulberry season arrived and my backyard tree was overflowing with fruit. My family now eagerly awaits mulberry season just so I can bake this cake weekly until the berries disappear.

Ingredients

• White sugar: Creates a tender crumb while highlighting the natural sweetness of the berries
• Olive oil: Delivers moisture and a subtle fruity note that pairs beautifully with the lemon
• Greek yogurt: Adds tanginess and helps create that perfect cake texture
• Lemon juice and zest: Brighten the entire cake and balance the sweetness
• Vanilla essence: Rounds out the flavors with warmth and depth
• Eggs: Provide structure and richness to the batter
• All purpose flour: Forms the foundation of our cake
• Baking powder and baking soda: Work together for the perfect rise
• Salt: Enhances all the flavors and balances sweetness
• Fresh mulberries: Bring juicy bursts of flavor in every bite—look for plump berries without stems
• Almond slices: Add a wonderful textural contrast and nutty flavor
• Turbinado sugar: Creates a delicious crunchy top crust

Step-by-Step Instructions

Prepare the Baking Pan:

Preheat your oven to 350°F. Line a 9-inch round cake pan with parchment paper and brush the sides generously with olive oil. This double protection ensures your cake will release perfectly after baking without any frustrating stuck spots.

Mix the Wet Ingredients:

Combine sugar, olive oil, eggs, yogurt, lemon juice, lemon zest, and vanilla in a large bowl. Whisk with purpose until the mixture becomes smooth and slightly thickened. The lemon zest should be evenly distributed throughout the mixture, which takes about 2 minutes of whisking by hand or 1 minute with an electric mixer on medium speed.

Incorporate Dry Ingredients:

Position a fine mesh sieve directly over your wet ingredients bowl. Add flour, baking powder, baking soda, and salt to the sieve, then gently tap to sift them directly into the wet mixture. This prevents lumps and ensures even distribution of leavening agents. Whisk everything together with gentle folding motions until you have a smooth consistent batter, being careful not to overmix, which could make your cake tough.

Assemble the Cake:

Pour the batter into your prepared pan, using a rubber spatula to get every last bit. Smooth the top with an offset spatula or the back of a spoon for an even surface. Distribute the mulberries across the top of the batter with gentle hands so they sit on the surface rather than sinking. Sprinkle the almond slices evenly around the entire cake, then finish with a light dusting of turbinado sugar, which will transform into a gorgeous crunchy topping.

Bake to Perfection:

Place the cake on the middle rack of your preheated oven and bake for 38 to 40 minutes. You will know it is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should also slightly pull away from the sides of the pan. Allow the cake to cool in the pan for at least 15 minutes before attempting to remove it.

Serve and Enjoy:

Once cooled, carefully remove the cake from the pan by running a butter knife around the edges, then inverting onto a cooling rack and flipping back onto a serving plate. Cut into 8 equal wedges and serve at room temperature for the best flavor and texture. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful accompaniment.

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You Must Know

This cake stays moist for days thanks to the olive oil. Perfectly balanced between sweet and tart, making it great for breakfast or dessert. Each slice provides antioxidants from the berries and healthy fats from the olive oil and almonds.

Serving Suggestions

This mulberry cake stands beautifully on its own but becomes truly special with thoughtful accompaniments. For breakfast, serve slightly warm with a dollop of Greek yogurt and a drizzle of honey. As a dessert, pair with vanilla bean ice cream or fresh whipped cream infused with a touch of lemon zest. For afternoon tea, a simple dusting of powdered sugar is all you need. I love serving this cake slightly warm, about 10 minutes after taking it out of the oven, when the berries are still juicy and the almond topping maintains its perfect crunch.

Tips for Perfect Mulberries

Mulberry season is fleeting, so knowing how to select and handle these delicate berries makes all the difference. Choose mulberries that are fully colored, deep purple to black, and plump. Avoid berries with any green or red sections, as they will be too tart. Handle the berries minimally as they bruise easily, which can make your cake soggy. If using frozen mulberries, do not thaw them first; add them frozen directly to the batter to prevent bleeding. Wild mulberries tend to have more intense flavor than cultivated varieties, so seek them out if possible—they make this cake truly exceptional.

The Secret to Moist Cake

The olive oil in this recipe is not just a healthy alternative to butter—it is the secret ingredient that gives this cake its remarkable texture. Use a good quality but not overly robust olive oil that will complement rather than overpower the delicate flavors. The oil coats the flour proteins, preventing them from developing too much gluten, which keeps the cake tender. Additionally, the combination of oil and yogurt creates the perfect moisture balance that helps this cake stay fresh longer than butter-based cakes. I discovered after many tests that room temperature ingredients make a significant difference in how evenly the oil incorporates, so take ingredients out of the refrigerator at least 30 minutes before baking.

Recipe FAQs

→ Can I use different berries in this mulberry cake?

Yes! If fresh mulberries aren't available, you can substitute with blackberries, blueberries, or chopped strawberries. Just be sure to pat them dry before adding to the batter to prevent excess moisture from affecting the cake's texture.

→ How can I store mulberry cake to keep it fresh?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or for 2-3 hours at room temperature.

→ What can I substitute for olive oil in this cake?

Any neutral-flavored oil works well as a substitute for olive oil, including vegetable oil, canola oil, or melted coconut oil. If using coconut oil, ensure all other ingredients are at room temperature to prevent solidification when mixing.

→ Can I make this cake without nuts?

Absolutely! You can omit the almond slices entirely for a nut-free version, or substitute with pumpkin seeds for a similar crunchy texture. The cake will still be delicious without any topping, though you might want to keep the turbinado sugar for a sweet crust.

→ How do I know when the mulberry cake is fully baked?

The cake should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs (but no wet batter). This typically takes 38-40 minutes at 350°F (175°C), but oven temperatures vary, so start checking at the 35-minute mark.

→ What makes this mulberry cake healthier than traditional cakes?

This cake uses olive oil instead of butter, incorporates Greek yogurt for moisture with less fat, and features fresh fruit. While still a treat, these substitutions create a more nutritionally balanced dessert with beneficial fats and less saturated fat than conventional cakes.