Double Berry Cinnamon Swirl Sleepover Cake

It’s the morning after my girl’s 13th birthday party. The house is so still and quiet. Two of the girls had to get up early to go to church. It was a challenge rousing the first one. The second one got up with only one “wakeup call”, and a third came upstairs shortly after that, stealing up the stairs like a mouse behind me. Suddenly she was standing there next to me … that girl is stealthy …

She and I made some more rainbow fruit kebabs, then she had a slice of this cake I made this morning for the girls for breakfast. She said it was amazing. I asked her what we should name it and we thought “sleepover cake” was the best name. We potted flowers in the flowerpot that she painted last night. I gave her a taste of my chai tea. She told me about her lake cabin and how she climbs the tree there and goes swimming and swings in her tire swing and she has a whole shelf of movies and a lake cat that sometimes steals fish and then eats everything but the head. Now she is out exploring the forest … and I am avoiding finishing my taxes, so I thought I’d share the sleepover cake recipe with you.

This is Crunchy’s recipe. I saw it last week and knew I wanted to make it for the girls for “the morning after”. I threw in some berries, just for fun. It bakes up nicely in a cast iron skillet.

Ah, now the rest of them are up. One by one they emerged from their beds, hungry.

Double Berry Cinnamon Swirl Sleepover Cake

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Wet ingredients:

• 1/4 cup vegetable oil
• 3/4 cups sugar
• 1 cup buttermilk
• 1 egg

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 1/2 cup sugar
• 1/2 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup blueberries
• 3/4 cup chopped strawberries, plus a few sliced strawberries for garnish
• 2 tablespoons chopped walnuts (I left out the nuts cuz my daughter doesn’t like nuts but personally I think it would be just heavenly with nuts)

Directions:

1. Preheat the oven to 350 degrees. If you are using a cast iron skillet, place a 10-inch one in the oven to preheat.  If you are using a loaf pan, grease it well and set it aside.
2. In a large bowl, mix the wet ingredients, then stir in the flours, baking soda and salt.
3. In a small bowl combine the remaining 1/2 cup sugar, cinnamon and nutmeg together. Add the berries and nuts and stir gently to coat them in the cinnamon sugar mixture.
4. If you are using the cast iron skillet, remove it from the oven and spray with cooking spray (or melt a little butter in the bottom).
5. Pour half the batter into either the cast iron skillet or the loaf pan.  Pour half the berry / sugar mixture on top.  Pour on the remaining batter and then the remaining sugared berries. Gently drag a knife back and forth to swirl, taking care not to squish the berries.
6. Bake for 45-55 minutes if using the loaf pan. Bake for 20-35 minutes if using the cast iron skillet or until a toothpick inserted in center comes out clean.

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This recipe was also shared at Crazy Sweet Tuesdays and Thursday’s Treasures.