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The Heartstone Inn’s Berry Breakfast Cake


1 pound butter (4 sticks), at room temperature
6 eggs
½ cup sour cream
½ cup milk
1 ½ teaspoon almond extract
1 Tablespoon baking powder
2 cups sugar
1 mashed banana
4 cups flour
1 cup fresh raspberries, blueberries or blackberries

Preheat oven to 375 degrees. Butter and flour a Bundt pan. Beat butter, eggs, sour cream, milk, almond extract, baking powder, sugar and banana until smooth consistency is reached. Add flour and beat until well mixed; do not overbeat.
Pour half the mixture into prepared pan. Add layer of berries. Cover with remaining batter. Bake for 1 ¼ hours or until tester shows done. Cool and serve.



Check back as we put up a new recipe each month!
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Click here for Tropical French Toast
Click here for Apple Pumpkin Muffins
Click here for Artichoke Potato Quiche
click here for Potato Gratins
click here for Apple Cheddar Bake

click here for Peach Muffins Imperial
click here for Eggs Hollandaise


Be sure to get your own copy of...
The Heartstone Inn Bed and Breakfast’s Bigger, Better Breakfast & Brunch Cookbook features more than 300 mouth-watering recipes that are as easy to make as they are delicious. With over 11,000 copies sold you’re sure to find scrumptious dishes that will delight your friends and family. It makes a great gift too. You’ll find the recipes for the Heartstone Inn B&B’s savory quiches and casseroles; sweet main dishes such as crepes, French toasts, pancakes and waffles; yummy muffins, quick breads and coffeecakes. Plus we’ve added fabulous side dishes and accompaniments to make any meal a delight. Rest assured they’ve been served and taste-tested many times at the Heartstone Inn Bed & Breakfast in Eureka Springs, AR!

ORDER OUR COOKBOOK online today
Available by mail for $15.00 US - plus shipping

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The Heartstone Inn -
35 Kingshighway Eureka Springs, AR 72632
Phone: (479) 253-8916 Phone: (800) 494-4921 Email: info@heartstoneinn.com