When I decided that I wanted to make Easter brunch for my family with Tim I knew that I wanted to stick to breakfast foods. I also knew that I wanted to find a simple dessert to balance all the intense, rich flavors of the other dishes. What I decided to make was crumb cake. If anyone has every working with crumb cake before you know it's unlike anything else. It's a thick, dough-like batter that is difficult to spread and work with. Having never had experience making it before I got frustrated and left most of the spreading, crumb making and cake baking to Tim, but the recipe is mine!
Ingredients:
- 2 tablespoons canola oil, plus more for 9x12 pan
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup of milk
- 2 teaspoons pure vanilla extract
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter
- Confectioners' sugar for dusting
- 2 tablespoons sour cream
Directions:
- Preheat oven and spray baking pan with canola oil, set aside
- Mix together 1 1/2 cups flour, sugar, baking powder and salt
- In a second bowl, whisk together egg, sour cream, milk, canola oil and vanilla
- Mix dry and wet ingredients together gradually
- Spread batter into prepared pan and set aside
- In another bowl, mix together remaining 2 1/2 cups flour, brown sugar and cinnamon. Pour melted butter over mixture and toss until crumbs form. Sprinkle over batter
- Bake in oven for 10-20 minutes or until a fork comes out clean
- When cooled, dust with confectioners' sugar
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