Friday, May 8, 2020

Let's Get Ready to Bake!

So on Friday night, I have something that I do that helps me unwind after a long week at work. Yes, I am still working. Thankfully Chris and I still have our jobs. But work is stressful. There is a constant air of uncertainty. But we will stay the course.

So Friday night I bake. I take my time and bake. I usually like to make something for breakfast and a cookie. Tonight I just did something for breakfast, the cookie will wait until tomorrow.

Tonight I made what is my all-time favorite breakfast cake. The Crumb Cake. Do you remember the Entenmann's Crumb Cake? This was as good if not, dare I say, better. I found a recipe online. Of course, I had to make a change...

Here is my version of the Crumb Cake, actually the same as the recipe in the link above. I just substituted sour cream for the buttermilk and left out the sugar topping at the end.

For the crumb topping:
⅓ cup granulated sugar (2 ⅔ oz)
⅓ cup dark brown sugar (2 ⅔ oz)
¾ tsp ground cinnamon
⅛ tsp table salt
8 tbsp unsalted butter (1 stick or 4 oz), melted and still warm
1 ¾ cups cake flour (7 oz)

For the cake:
1 ¼ cups cake flour (5 oz)
½ cup granulated sugar (3 ½ oz)
¼ tsp baking soda
¼ tsp table salt
6 tbsp unsalted butter (¾ stick or 3 oz), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
⅓ cup sour cream

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with a rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cake: Adjust oven rack to upper-middle position and heat oven to 325° F. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray an 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of the dish.

In the bowl of a standing mixer fitted with a paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With the mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and sour cream; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using a rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward the center.

Bake until crumbs are golden and wooden skewer inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove Dust with confectioners’ sugar just before serving.

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