WHAT is with the weather we've had this week?! it literally feels like mid fall. which a part of me secretly loves because fall is my favourite season & i'm ready to bust out a pumpkin, but the other part of me knows it won't last long.. so summer, let's get on with it already! here i am making all these delicious summer berry desserts while begging my parents to let me turn the fireplace on. okay, maybe i am going a little overboard. anyways, back to those summer berry desserts i've been whipping up! this mixed berry crumb cake is one of my favourite ways to use up fresh or frozen berries. it was adapted from the ina garten aka. the barefoot contessa (do i need to ramble on about how much i love her again errr.. no). i changed the recipe a bit & use raw sugar in both the cake + crumble. i also use only egg whites & organic plain yogurt to keep it moist. the mixed berries featured in this recipe are from wyman's of maine! they make the highest quality frozen fruits & berries. i love having the mix blend in my freezer at all times, i mean why choose between blueberries, strawberries, blackberries or raspberries when you can have ALL the berries. perfect for a last minute pie, crumble or morning smoothie. lastly, i promise this cake delivers on the crumble side. you know me, i usually double the crisp or crumble in a recipe but the ratio here passes the modest marce standard;)
ingredients
for the crumble
- 1/2 cup raw sugar
- 1 1/4 cup flour
- 1/4 teaspoon nutmeg
- 1 pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, cold & cubed
for the cake
- 1/2 cup unsalted butter, room temperature
- 3/4 cup raw sugar
- 4 egg whites
- 1 teaspoon pure vanilla extract
- 2/3 cup organic plain yogurt
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup wyman's of maine frozen mixed berries
directions
for the crumble
- in a large mixing bowl add sugar, flour, nutmeg, salt & vanilla extract. stir.
- add in cubed butter & using your hands work it into a crumb like consistency.
- set aside until ready to top cake.
for the cake
- preheat over to 350 degrees.
- in the bowl of a stand mixer cream butter & raw sugar. add the egg whites, vanilla extract & yogurt & scrape down the sides of the bowl.
- in a separate mixing bowl sift flour, baking powder, baking soda, salt & nutmeg.
- add flour mixture to the stand mixer & mix until batter is smooth.
- fold in frozen mixed berries & scoop into a greased baking dish, round or square.
- sprinkle crumble evenly over the cake batter & bake for 30-35 minutes or until the crumble is golden brown.
this post was created in partnership with wyman's of maine: the frozen fruit experts! thank you for supporting the sponsors that keep hey modest marce up & running. xo
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