Wednesday, July 04, 2012

Berry Crumbled. berry, berry crumbled...

It started with this box of fresh currants. My mom picked them up at a friend's farm and then passed them off to me for experimenting.

This was my first box of fresh currants, and I wasn't sure what to do with them. Add them to a salad? Bake them into some scones? Turn them into a tiny batch of jam? But then Smitten Kitchen posted a recipe for a Triple Berry Summer Buttermilk Bundt {say that three times fast}. Her recipe used blueberries, raspberries, and blackberries. I used the fresh currents, some sweet cherries and blueberries for mine. And then, in a feat of baking magic, I turned that bundt cake into a berry, berry crumbled cake.

The cake was baked on Thursday and traveled with us to Philly for the weekend where it was reduced to a smidgen of its former self. I guess we can all conclude that what it lacked in form it made up for in taste! It really was delicious. I think the lemon's worth of tart zest mixing with the sweet berries is what really made the cake. And the colors were perfect for our little pre-forth jaunt.

Happy Forth of July! I hope you find a pool to swim in and a watermelon to spoon.

1 comment:

Lynn said...

Looks scrumptious - crumbs and all! happy 4th to you!