GF Greek Yoghurt Berry Breakfast Cake

Steps to make

1. 1

   Make topping

   2 min
   

   In a small bowl, whisk together ⅓ cup of sugar, ¼ cup of gluten free flour, ¼ cup of finely chopped walnuts and ½ teaspoon of ground cinnamon until well combined.

2. 2

   Add butter

   2 min
   

   Add 3 tablespoons of cold butter and work it into the dry ingredients with your fingers. Once the ingredients start to form pea sized clumps, set to one side.

4. 3

   Heat oven and prepare a pan

   5 min
   

   Preheat the oven to 350 °F. Lightly grease with butter and line a 9-inch cake pan or springform pan with parchment paper.

5. 4

   Mix dry ingredients

   2 min
   

   Whisk 1½ cups of flour, 1 cup of sugar, 2 teaspoons of baking powder and ¾ teaspoon of salt together in a large bowl.

6. 5

   Combine wet ingredients

   2 min
   

   Whisk 3 large eggs, 1½ cups of Greek yoghurt, 1 teaspoon of lemon zest and ½ a teaspoon of vanilla extract together in a separate medium bowl.

7. 6

   Combine wet and dry ingredients

   2 min
   

   Once smooth, fold the wet ingredients into the bowl with the dry ingredients until just blended.

8. 7

   Add butter and berries

   2 min
   

   Gently fold in butter and add ¾ cup of berries. Be careful not to crush berries while you mix them.

9. 8

   Transfer batter to baking pan

   2 min
   

   Scrape the cake batter into the prepared pan. Scatter the remaining ¼ cup of berries over the top and sprinkle the crumble mixture evenly over the batter.

10. 9

    Bake

    50 min
    

    Bake the cake for 50–60 minutes in the preheated oven until golden brown on top. A toothpick inserted into the center should come out clean.

11. 10

    Cool

    20 min
    

    Leave the cake to cool for at least 20 minutes before removing from the pan.

12. 11

    Serve

    

    Serve with whipped cream and fresh berries.