Friday, November 29, 2013
I'm really lucky that I have two wonderful sisters who turned into amazing women. I'm even more thankful that they became my friends. K&E are one of our favorite couples to hang out with. They are funny and fun and up for anything. So when E said he'd join us after the event, we got to go out to dinner and hang out with them. Just another memory in a long string the 4 of us have together because we're lucky enough to make each other a priority in our lives. I was thinking about that yesterday when we were giving thanks.
This year, I'm really thankful for the usual things - health, happiness, John, our family and friends. More than ever, I'm thankful for a job I love and, even though it's hard work, it's rewarding work at the same time. But none of that would mean anything if it wasn't for my sisters. The girls who were my constant playmates growing up, my annoying pests as a teen, my partners in crime as a young woman in Boston, and above all else, my true friends. Just because Thanksgiving is over doesn't mean the giving thanks has to be. I've extended it to this morning with this sweet brunch.
Serves: 12 (12 muffins)
8 tablespoons (1 stick) salted butter
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
1 3/4 cups cake flour
1 1/4 cups cake flour
1/2 cup sugar
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) butter, room temperature
3 tablespoons sour cream
1/3 cup milk
Crumb Topping: Place the butter in a large microwave safe bowl and heat until melted in the microwave. Add sugar, brown sugar, cinnamon and flour. Mix until a dough forms. Set aside.
Cake: Preheat the oven to 325 degrees F. Spray a 12-muffin cup tin with cooking spray. Set aside. In a large bowl, mix together flour, sugar, and baking soda until combined. Add butter in one tablespoon at a time and beat in until the butter is fully incorporated.
Add egg, sour cream, vanilla extract, and milk. Beat for about a minute until the dough becomes light and fluffy. Pour cake batter into the prepared muffin tins, pouring each cup about halfway full. Take small teaspoon scoops of crumb topping and drop them evenly over the batter. Bake for 18-20 minutes. Serve warm or let cool and store in an airtight container for up to 5 days.
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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