Ingredients
- For the Topping
- 2 Tbsp. sugar
- 1/8 tsp. ground mace
- 1 Tbsp. unsalted butter, softened
- For the Berry Mixture
- 2 cups fresh raspberries or blueberries, or a mixture
- 1/2 cup sugar, or to taste
- 1 Tbsp. all purpose flour
- 1/8 ground mace
- 2 Tbsp. unsalted butter
- For the Cake
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. ground mace
- Pinch of salt
- 6 Tbsp. unsalted butter, at room temperature
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2/3 cup plain lowfat yogurt
Preparation
Step 1
Place an oven rack in the center of the oven and preheat to 350 degrees F. Butter a 2-quart baking or soufflé dish.
To make the topping: Mash the sugar, mace, and butter together with a fork in a small bowl. Set aside.
To make the berry mixture: Stir together the berries, sugar, flour, mace, and butter in a medium bowl. Pour into the prepared baking dish.
To make the cake: Combine the flour, baking powder, baking soda, mace, and salt in a small bowl. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, vanilla, and yogurt. Add the dry ingredients and mix until just incorporated.
Pour the batter over the berries and crumble the topping over the batter. Bake for 50 to 60 minutes, until the top is golden brown. Remove from the oven and cool on a rack for 30 minutes before serving. This can be made several hours ahead and served at room temperature.