Wednesday, September 25, 2013
It's very fitting that I give you this crumb cake today as John and I are going to be having our own adventures in breakfast making, french style! That's right, today we'll be making croissants with Cook'n with Class! Don't be sad. I am 100% sure we will be sharing them with you soon. And, if you want to follow along on our adventure, like me on Facebook where I'm sharing just about everything we see with my friends!
Anyway, when John was in London for 2 weeks it gave me a lot of time to plan for his big arrival home. I knew he would want something for dessert since he came in late. But I also knew the next morning I could make special as well. This is one of those cakes that screams special occasion to me. It's a crumb cake that's been dressed up for a big gala or something.
I know berry season is on it's tail-end in most places. But if you're like me, you have a few bagfuls of frozen berries you've been scurrying away like squirrels with acorns. Every time I hide berries in the freezer, I really do feel like a squirrel. Frozen berries would work great for this as long as you let them thaw and dry them well. It's like a pop of summer at a time you actually want to turn on your oven!here)
Serves: 9 (9x9 baking dish)
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon cinnamon
1/2 cup (8 tablespoons) butter, melted
1 3/4 cups cake flour
1 1/4 cup cake flour
1/2 cup sugar
1/4 teaspoon baking soda
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/3 cup buttermilk
1 cup raspberries
1 cup blackberries
Crumbs: In a large bowl, whisk sugar, brown sugar, and cinnamon. Add butter and stir until combined. Add flour and stir with a wooden spoon until mixture is a thick dough. Set aside to cool to room temperature while you make the cake.
Cake: Preheat the oven to 325 degrees F. Spray a 9-inch baking dish with cooking spray. Set aside.
In a medium bowl, beat flour, sugar, and baking soda on low speed until well-mixed. Let mixer continue to run and add butter one tablespoon at a time, beating well after each addition. After all the butter has been mixed, beat 1-2 more minutes until no butter remains visible and the mixture is crumbly. Add eggs, vanilla, and buttermilk. Beat an additional 2 minutes until light and fluffy.
Pour batter into prepared pan. Top with raspberries and blackberries. Carefully break apart the crumb topping into large pieces and spread in an even layer over the fruit. Bake for 45 - 50 minutes until a toothpick inserted into the center comes out clean and the dough around the berries is moist, but not raw.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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