August 12, 2010

Breakfast Treat

Please do not proceed in reading this recipe if you have any objections to using an entire POUND of butter in one dish.  This recipe comes from Martha Stewart's Baking Handbook.

Classic Crumb Cake
For the cake:
1 1/4 sticks unsalted room temperature butter (10 tablespoons)
2 1/2 c. all purpose flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 c. granulated sugar
3 large eggs
1 t. vanilla
1 1/4c. sour cream

Preheat the oven to 350 and butter a 13x9 inch baking pan.  Combine the flour, baking soda, baking powder, and salt in a bowl and set aside.  In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about four minutes.  Add the eggs one at a time beating after each addition until well combined.  Mix in the vanilla, flour mixture and sour cream.  Beat just until combined.  Spoon the batter into the pan and spread out evenly.

For the crumb topping:
3 c. all purpose flour
1 c. packed light brown sugar
1 T. ground cinnamon
1 1/2 t. salt
3 1/2 sticks unsalted room temperature butter (hehe)

In a medium bowl, whisk the flour, sugar, cinnamon and salt together.  Cut the butter into pieces and add a few at a time.  Once large clumps form in the crumb topping, you are ready to add it to the cake.  Add the crumb topping in an even layer over the top of the cake.  Bake for 40-50 minutes rotating the cake half way through.

OK so I lied.  If you do the math, it's actually more than a pound of butter.  And so so so tasty.  The cake melts in your mouth and the sour cream in the cake keeps everything nice and moist.  As you can see, Stud and I are down to the last little corner and I will be sad to see it go.  And if you really wanted to be a professional, you could dust the top with some confectioners sugar.  I was too hungry for that.

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