Huckleberry Cake - cooking recipe

Ingredients
    1 cup all-purpose flour
    1 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon sea salt
    1 egg, lightly beaten
    1 teaspoon vanilla extract
    1/2 cup butter, melted
    1 cup buttermilk
    1 1/2 cups brown sugar
    1 1/2 cups huckleberries
    1/2 cup sliced almonds for garnish (optional)
    1 1/2 cups whipped cream for garnish (optional)
    TOPPING
    1/2 cup brown sugar
    1/4 cup white sugar
    1/4 cup rolled oats
    1 teaspoon ground cinnamon
    1 tablespoon butter, melted
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
    Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
    To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
    Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

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