Tuesday, March 24, 2009

TWD Mixed Berry Brown Butter Crumb Cake

Posted by BAKE-EN at 3:51 PM

Sihan of Befuddlement chose Blueberry Crumb Cake as our weekly recipe from Baking: From my home to yours.

Today is Joe and my anniversary, so I thought this would be a lovely way to start the day. The recipe is simple. First you make the crumb topping, then the cake. I decided to make a brown butter crumb topping because I love the combination of berries and brown butter. To make the topping, I simply followed Dorie's directions for the crumble except I browned the butter, poured it onto the dry ingredients and mixed it by hand.

Then I crumpled it up with my hands and laid the crumbs out on a plate which I put in the freezer. For the cake, the one thing I omitted was the lemon zest because Joe hates lemon zest. Usually I'll add lemon zest anyway because I love it so much, but since today is all about our love for each other; I decided to leave it out. I used the fancy berry mix from Trader Joe's instead of just blueberries. It contains blueberries, blackberries and raspberries. I find this brand of frozen berries to be consistantly good. One of my favorite ways to eat the mix is to microwave ½ cup of it in a bowl, then top it with Greek yogurt and a little maple syrup. It's heavenly.

Back to the cakes.

Originally I had grandios ideas of making a two tiered crumb cake as kind of a faux wedding cake. I divided the cake mix into one 4" round and a 6" round. After 55 minutes in the oven, I was glad I had made a 4" cake because it was done way earlier than the 6". I think the 6" cake ended up in the oven for at least an hour and 10 minutes. Joe and I are very impatient people. Especially when we've already had our coffee hours ago, and are staring at a very pretty 4" cake.

With cake aroma swirling around us, I decided to forgo the 2 tiered cake idea and dig into the little guy. We were glad we did because it was lovely warm.

Just another delicious recipe from Dorie Greenspan. I loved the contrast between the berries, the soft cake and the crumble. This is something I will make again.

10 comments on "TWD Mixed Berry Brown Butter Crumb Cake"

Audrey on March 24, 2009 at 6:54 PM said...

Happy anniversary! I'm so glad you enjoyed this...I think you're right that it's even better when it's warm. (Not that it's bad cold...) I love the round shape! Like the yogurt cake, I think I'll be making this a lot, with different shapes and different berries. And thanks for telling us about that TJ mix - I'm going to look for it the next time I go!

Anonymous said...

Brown butter is a fantastic idea! I'm sure it upped the flavor factor 10-fold. Your cake looks wonderful.

Engineer Baker on March 24, 2009 at 7:47 PM said...

Happy anniversary! I love the cute little 4 incher :) And brown butter? *swoon*

Jayne on March 24, 2009 at 9:06 PM said...

Happy Anniversary!

Your crumb cake sounds fabulous!!

TeaLady on March 24, 2009 at 11:28 PM said...

YAY!!! Another year together. Congrats on that. Little cakes look delicious.

Karen on March 25, 2009 at 11:01 AM said...

Happy Anniversary! What a cute idea to do a faux wedding cake. I don't think we could have waited either. :)

Karen on March 25, 2009 at 9:04 PM said...

Yes, my husband feels the same way about citrus flavor in stuff, and depending on how I'm feeling about him that day, I will leave it out or put it in.
This was really good, and I'm sure the brown butter in the topping was terrific!

Melissa on March 26, 2009 at 8:57 PM said...

I wouldn't have been patient enough to wait either! Looks fantastic!

Tracey on March 27, 2009 at 1:19 AM said...

Happy Anniversary! Your modifications sound so yummy. Glad you enjoyed the cake.

SiHaN on March 31, 2009 at 1:02 AM said...

and that looks like one hell of a tasty cake. the brown butter sounds divine too. Must have added that little nutty note to the cake. Wonderful!


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