Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

This year around the farmland where I live we harvested over 20 pounds of wild elderberries. You can only make so many jars of jelly and so many pies, so I whipped this up one day and I thought I would share. Enjoy!

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Recipe Summary

cook:
35 mins
total:
55 mins
prep:
20 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Beat 1/2 cup plus 6 tablespoons butter, 3/4 cup brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in eggs, honey, lemon juice, and vanilla extract until smooth.

  • Sift 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl; beat into butter and sugar mixture until incorporated. Beat in milk until smooth batter forms. Fold in elderberries and peaches just until combined. Spread batter evenly into prepared baking dish.

  • Whisk 1 cup brown sugar and 1/2 cup flour together in a separate bowl. Cut in 1/4 cup butter until mixture resembles coarse crumbs; sprinkle over batter.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts

494 calories; protein 5.6g; carbohydrates 77.5g; fat 18.8g; cholesterol 77.6mg; sodium 339.8mg. Full Nutrition
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