Happy Birthday to my blog, happy birthday to my blog, happy birthday dear blooogg, happy birthday to my blog!! And many moooore.
Just be happy you didn’t have to hear me sing that. My blog turned 3 this week! Does that mean my blog is a toddler? At least it’s out of diapers and ready to take on the world (minus the temper tantrums, I promise). 🙂 For my little blog’s birthday, I baked it a cake. And it was delicious. And healthy. Bonus! Thank you to all my readers for, well, being my readers. You all are the best! I wish I could slide you a piece of cake through the computer screen to thank you. Maybe next year we’ll have the technology…these pictures will have to do for now!
Summer Berry Crumble Cake Printer-Friendly Recipe
Adapted Slightly From: Rosanna’s Kitchen
Ingredients
For the berry compote
2 Cups Mixed Berries (Blueberries, Blackberries, Strawberries, or whatever else you’d like)
1 Tablespoon Maple Syrup
For the crumble topping
1 Cup of Oats
1 Tablespoon Maple Syrup
1 Tablespoon of Coconut Oil (or butter)
For the cake base
1 Cup Oats
1/4 Cup All-Purpose Flour
1 Teaspoon Baking Powder
4 Eggs
2 Tablespoons Maple Syrup
1 Teaspoon Vanilla Extract
1 Cup Apple Sauce
Directions
For the berry compote
Add the berries and 1 tablespoon maple syrup to a small saucepan. Heat to a boil, gently crushing the berries with a potato masher or fork. Simmer for 10 minutes to let the fruit reduce and thicken. Remove from heat and cool.
For the crumble topping
Melt the coconut oil together with the maple syrup, about 30 seconds in a microwave. Toss together with 1 cup of oats, coating the oats evenly. Set aside.
For the cake base
Preheat oven to 320°F. Grease a 7-inch round baking pan or spring form pan. Set aside.
In the bowl of a stand mixer, beat the eggs until light in color, about 3 minutes. Mix in the apple sauce, vanilla extract, and maple syrup. Mix until combined. Add in the flour, oats, and baking powder. Gently fold until combined. Pour the batter into your prepared baking dish. Carefully spread the fruit compote over the top of the batter. Top with the crumble.
Bake for 40-45 minutes, or until the oat topping is starting to turn a light golden brown and the cake springs back when touched. Remove from the oven and let cool in the pan for 10 minutes. Remove from pan and let the cake cool completely on a wire rack. If desired, top with fresh berries. Slice and enjoy!
Add berries and maple syrup to a saucepan.
Heat to a boil, gently mashing.
After simmering for 10 minutes, remove from heat, and let the compote cool.
Melt the coconut oil and syrup together.
Toss together with the oats. Set your crumble topping aside.
Beat four eggs together until light in color.
Mix in vanilla, syrup, and apple sauce until combined.
Add the flour, oats, and baking powder.
Gently fold.
Pour the mixture into your prepared baking pan. I used a well-greased spring form pan.
Pour the compote on top of the batter.
Gently spread over the top with the back of a spatula or spoon.
Top with the crumble.
Bake for about 40 minutes. The cake should feel springy to the touch.
After cooling in the pan for 10 minutes, remove from pan and cool on a wire rack.
Top with fresh berries. Eat up and enjoy!
