Barley Berry Dream Cake with Caramelized Oat Topping
This distinctive Scandinavian-style cake combines a tender, berry-studded sponge with a rich caramelized barley and oat topping. The base features sweet woodruff for subtle vanilla notes, while fresh currants or berries add bursts of tartness throughout. The crowning glory is a bubbling caramel mixture of brown sugar, butter, and barley flakes that creates a delightfully chewy, nutty contrast to the soft cake below. Perfect for afternoon coffee or special gatherings, this cake offers an elegant twist on traditional berry desserts with its unique grain-forward topping that sets beautifully as it cools.
Ingredients
- 2 ¼ cups flour, try old wheat varieties like Øland wheat or spelt
- 3 tsp baking powder
- 2 tsp dried sweet woodruff, or use vanilla instead(optional)vanilla extract1:1medium
Use vanilla for more accessible flavor
- 3 large eggs
- 1 ½ cups sugar
- 6 ½ tbsp butter, melted
- 14 tbsp light cream or whole milkwhole milk1:1high
Slightly less rich but works well
- 6 oz fresh or frozen black currants, red currants, lingonberries or blueberries
- 14 tbsp butter
- 5 tbsp light cream or whole milkwhole milk1:1high
Slightly less rich but works well
- 2 cups brown sugar
- 6 oz barley flakes, or rolled oatsrolled oats1:1highgluten-free
Creates similar texture and nutty flavor
- 3 tsp dark malt flour(optional)
Instructions
- 1
Heat oven to 185 degrees
- 2
Sieve flour, baking powder and sweet woodruff into a bowl
- 3
Whisk eggs and sugar until pale and fluffy for approximately 12 minutes
- 4
Sieve flour mixture again into whisked eggs and fold together
- 5
Add melted butter and cream, stir carefully until fully combined
- 6
Fold in berries and transfer batter to baking tin
- 7
Bake sponge for 30 minutes until firm
- 8
Mix all topping ingredients in pot and melt until slightly bubbling
- 9
Remove pot from heat and pour caramel over pre-baked sponge
- 10
Return cake to oven and bake for 5-7 minutes at 225 degrees
- 11
Cool slightly for topping to set before cutting
Tips
Whisk eggs and sugar for the full 12 minutes to achieve proper volume and pale color for a light sponge texture.
Pour the caramel topping while the cake is still warm so it spreads evenly and bonds well with the sponge.
Let the cake cool completely before cutting to allow the caramel topping to set properly and prevent it from running.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 5 days.
Cake can be made 1 day ahead - the flavors actually improve overnight as they meld together.
Serve at room temperature with coffee or tea, or slightly warm with vanilla ice cream.
Common Mistakes
Don't skip the double sieving of flour to avoid lumps in the batter.
Don't overbake the initial sponge or it will be dry when you add the topping.
Don't cut the cake too soon or the caramel topping will run and not hold its shape.
Substitutions
Gluten-Free Swaps
General Alternatives
Any single berry works perfectly
FAQ
Can I use frozen berries instead of fresh?
Yes, frozen berries work perfectly. Don't thaw them first - fold them in while still frozen to prevent excessive bleeding into the batter.
What if I can't find sweet woodruff?
Replace with 1 teaspoon vanilla extract or leave it out entirely. The cake will still be delicious with just the berry and caramel flavors.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for 5 days. The texture actually improves after the first day.