spinning and marking time | summer berry crumb cake

summer berry cake 11-1.jpg

It's been a while. Where have I been? I ask myself that often. Away, I suppose. We had a full house, some warm weather. I was saying I'll get to it to a lot this year and I, well, finally got to it. Some things at least. That's how it goes in the summer - I scramble around for the first few weeks doing anything and everything then somewhere that fire just kind of ebbs. I'm one of those people who is used to having a life that's just way too full and doing nothing was like a nice act of rebellion. Against myself, of course. I started off going places to conquer the wilds of Norfolk and rack up mileage in my (now one year old) car, working on projects for the blog... it fizzled out. I took it. You get a flat bottle of club soda now and then. 

summer berry cake 10-1.jpg
summer berry cake 1-1.jpg

I suppose I'm just looking for a nutshell. To put summer in. You start by acting, then you get to thinking, but thinking is dangerous so you start acting again. Illustrated by the fact that most of the summer has passed and there are at least three books on my desk I want to read, and two half finished projects and a spotfiy playlist that really needs updating. But there were days when the sky was bluer than your Twitter feed and the water was instagrammable and the wind was blowing my hair in my face and I was walking on that stretch of promenade and watching freighters cruise the North Sea. There were wind turbines spinning and marking time and my dad was laughing as he loaded our panting dogs into the car and there was traffic all along the ocean front.  There was the tie rope strung up between the side of the house and the shed and my grandparents hanging the washing out to dry and the dogs' towels were flapping in the breeze. There was Layla sitting with two pints of berries on her lap in my car and we were singing to a mediocre song and there had been berry fields and bushes heavy with fruit so ripe they burst as you touched them to pull them from the vine, maybe a sign that they were happy enough as is . Happy enough as is. As I was, in a pair of Nike shorts with my hair in a pony tail, with a DVD box of NCIS on my bed and a half read spy novel of sorts open on the desk and a growing to do list and tabs open and cherry tomatoes and clothes piled up on a chair. 

And that is summer. It's sunshine and downpours. You do so much, but it feels like painfully little. And it flies. Away, quicker than jet trails in a clear evening sky, and you start thinking of the things you could have done, should have done, that you did. It's like sticking your hand into a crate of berries. Some are sweet, some are less so, but they're all color. Color and life and memories and two seconds of quiet complacency. 

"I have only to break into the tightness of a strawberry, and I see summer – its dust and lowering skies."
Toni Morrison

summer berry cake 13-1.jpg
summer berry cake 4-1.jpg
summer berry cake 12-1.jpg

I hope that you guys have all been enjoying the summer and the gorgeous produce that goes with it. I love peaches, I love tomatoes, I love plums but berries. Berries first. This cake is very simple to make but the crumble adds a little something and the tart berries are little bursts of summer. You can really use any mix of berries you like, and frozen if that's more convenient. 

Love you xx

summer berry cake 14-1.jpg

Summer berry crumb cake

makes 1 8 inch (20cm) round cake  // gluten free

1 cup (100g) oat flour
1/2 cup (60g) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 free range eggs
1/4 cup (60ml) oil (I used avocado*, melted coconut or olive oil would work great too)
2/3 cup (130g) coconut sugar
1/2 cup (120ml) plain yogurt
1 teaspoon pure vanilla extract
1 1/2 cups (225g) mixed summer berries of choice, fresh or frozen ( I used raspberries, blueberries & blackberries)

// streusel
1/3 cup (30g) rolled oats
1/4 cup (40g) chopped walnuts (or almonds)
1/4 cup (50g) turbinado sugar (or natural cane sugar)
1/2 teaspoon ground cinnamon
2 tablespoons (30ml) coconut oil (room temp/solid is fine)


Preheat the oven to 180'C, 350'F. Line an 8 inch (20cm) springform pan (with removable sides + base) with parchment paper and rub a little coconut oil on the sides.

Start by making the streusel-y topping. Whisk together all the dry ingredients in a small bowl, then add the coconut oil. With your fingers, crumble the dry mix through the oil so it becomes clumpy with a coarse sand texture. You can do this a day or so in advance and refrigerate if that helps. 

In a large bowl, whisk together the flours, baking powder & soda, salt. 

In another large bowl, beat together the sugar, oil and eggs until combined. Beat in the yogurt and vanilla until smooth.

Pour about half the berries (around 3/4 cup) into the dry bowl and toss gently to coat with flour. This should stop the berries from sinking.

Pour the wet mix into the dry and gently stir until just combined. Pour the batter into your prepared pan and smooth over the top with an offset spatula. Sprinkle over the remaining 3/4 berries, then over that, evenly drop the streusel topping and press it very gently into the batter so it sticks a bit.

Bake the cake for around 60-70 minutes, until a skewer inserted in the cake comes out clean. Allow the cake to cool for around half an hour in the tin before attempting to remove the sides and transferring the cake to a rack. Cool fully before slicing, the cake can be a little fragile.

*I think the avo oil and coconut sugar contributed to the caramel color of the cake. If you prefer something lighter coloured (the berry streaks will show up better) I think melted coconut oil would be best.


similiar recipes