CAKE: mulberry vanilla cake with mulberry buttercream

CAKE BATTER: 

3 eggs

1 cup white granulated sugar

1 cup vegetable oil

1/2 cup all-purpose flour

1 cup almond flour

2 teaspoon baking powder

1/4 tsp kosher salt

1 teaspoon vanilla extract or almond exact (optional)

1 cup fresh mulberries + 2 TB flour to mix into the berries

MAKE: 

Preheat the oven to 350 F

Bundt cake pan with oil a piece parchment paper for the bottom of the pan. 

In a bowl, add eggs and sugar whisk till smooth and ribbon like. 

Add oil and whisk again to mix to combine.

In a bowl, add the ap flour, almond flour, baking powder, and salt. 

Stir to combine the dry ingredients. 

Mix the dry ingredients with the wet and stir  but do not over mix.

Toss the mulberries with the flour, make sure they are coated - this helps the berry's not fall to the bottom. 

Fold the berries into the batter. 

Pour the batter to the cake pan and bake in the preheated oven for 50 to 55 minutes. 

Use a knife or a skewer to poke in the cake, if it comes out clean, it is done.

Wait for 5 minutes and then release the side of the cake using a knife, then remove the cake from the pan.

Place the cake on a cooling wire rack and let it cool completely frosting.