Whoa! Can you believe it’s April already? Sometimes I wish I could stop time! There are so many things I want to do this year. I feel like time is flying bye. I celebrated my birthday this past weekend and was planning an epic white birthday cake for this post but as you can see, this berry crumble cake looks nothing like white cake ;). Before I dive into telling you what happened to that “epic” cake :), I want to talk about some personal improvements I want to work on.
I don’t do new years resolutions since most of the time I never follow thru. But this year I decided to make some promises to myself for my birthday:
1. Be more true to myself.
2. Learn to say “no” when I don’t want to do something.
3. Simplify & organize my life.
4. Enjoy every moment.
5. Stop being the “Jack of all trades”. I realized I have too many interests but I don’t excel in any of them (the way I want to at least). Food blogging is what I enjoy the most and I will do my best to improve every aspect of it.
6. Improve my food photography and build a food portfolio.
7. Blog consistently.
Anyway………..For about two weeks I dreamed about making a beautiful cake to celebrate my birthday. It’s been a while since I blogged about a cake (a Carrot Cake that is). I have tons of cake recipes in my pinterest board for cakes but I settled for one from a book I have at home. What happened to the cake? Well, it came out awful! And I mean ugly looking! The cake itself was good but not good enough to try to rescue. The frosting tasted sooo good but it was too runny. I think I should’ve cooled it longer before trying to frost the cake with it. I was laughing (and crying at the same time) when the cake started to lean until it completely fell over. If you follow me on instagram you probably saw the picture of said ugly and funny cake!
I obviously need to work on my cake skills! I will conquer it one of these days 🙂
Moving on after that disaster, I looked into Ina Garten’s recipes. I really like the simplicity of her cooking. She’s the Julia Child to me. I love watching her cooking shows and the way she talks….she actually relaxes me! Everything that I’ve tried from her recipes comes out amazing! So I knew I had to turn to one of her recipes to heal me from my bad cake experience 🙂 This cake is so moist and has just a hint of lemon that goes perfectly with the berries. So easy to make that I could even make it 🙂 You can’t go wrong with this cake when you want something simple, and delicious.
Recipe slightly adapted from Ina Garten’s Blueberry Crumb Cake The original recipe calls for just blueberries but I used a medley of berries instead. It also used sour cream and I replaced it with non fat plain Greek yogurt. This reduced the fat content and increased the protein ratio.Print
- For the streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- For the cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup non fat plain Greek yogurt
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh mixed berries (or your favorite type berry)
- Confectioners’ sugar for sprinkling
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- To make the topping, in a medium bowl, combine the sugars, cinnamon and nutmeg. Add the melted butter then the flour. Mix until it resembles coarse crumbs.
- For the cake:
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
- Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and yogurt.
- With the mixer on low speed, add the flour mixture to the batter until just combined.
- Fold in the berries and stir with a spatula to be sure the batter is completely mixed.
- Add the batter into the prepared pan and spread it out with a knife.
- Using your fingers, crumble the topping evenly over the batter.
- Bake for 40 to 50 minutes, until a cake tester comes out clean (mine cooked in 50 minutes).
- Cool completely. Top with fresh berries and sprinkle confectioners’ sugar.