13 hours ago
Saturday, June 18, 2011
Thought for the day:
Why does a "fat chance" and a "slim chance" mean the same thing, but a "wiseguy" and a "wise man" mean something completely different?
See, you thought this blog was only about food.
What man doesn't love a crumb cake on a Sunday morning?
It has never been my personal favorite, but it is my father's, brother's and husband's. Must be a guy thing.
Growing up, Sunday morning tradition was my dad going to the bakery and bringing home jelly donuts, almond horns and crumb cake for us kids while my mother slept.
Not much has changed. Now that I am an adult, Sunday a.m. tradition is my husband going to the bakery and buying jelly donuts and crumb cake on Sunday mornings while I sleep.
Hmmm, they usually say you marry your mother or father. That's another subject.
This weekend I decided to bake my own crumb cake. I used Smitten Kitchen's Big Crumb Cake recipe (sans the fruit) and it came out DELICIOUS!!!!!
The smell in the house while baking this cake was intoxicating.
Make this cake for father's day and watch the guys go nuts!
Crumb Cake (adapted from Smitten Kitchen):
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces
To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula.
I used a greased 10" springform round pan, because I have success with baking cakes in this type of pan, but feel free to use a traditional rectangle cake pan.
Spread the batter into the greased cake pan and using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size.
Sprinkle over cake. Bake cake at 325F until a toothpick inserted into center comes out clean of batter, 45 to 50 minutes. Cool completely before serving.
Dust with powdered sugar and enjoy!
and to all of my readers who are dads, have a happy Father's Day!