| Cuisine: American | Type: Breakfast | Serves: 12 |
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Source:
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relish magazine online |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Crumb base: Cooking spray 4 cups all-purpose flour 1/2 tsp. salt 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 1 cup granulated sugar 1 cup firmly packed brown sugar 2 tsp. ground cinnamon Topping and Cake: 6 tbs. butter, melted 1/2 tsp. ground ginger 1/2 tsp. freshly grated nutmeg 1/4 tsp. ground cloves 1 tsp. baking soda 1 cup buttermilk 1 egg 2 tsp. vanilla extract Powdered sugar (optional) |
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Instructions:
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1. Preheat oven to 350F. Coat a 12 x 8-inch baking dish with cooking spray. 2. To prepare crumb base, stir together flour and salt. Add butter and cut into flour with a pastry blender or two knives until the consistency of medium-fine meal. Add granulated sugar, brown sugar and cinnamon; stir well. 3. To prepare topping, transfer 4 cups crumb base to a medium bowl. Add melted butter; stir only until blended. Fluff mixture with fingers to make coarse, buttery crumbs. 4. Add ginger, nutmeg, cloves and baking soda to remaining crumb base; stir well. Add buttermilk, egg and vanilla; beat to make a smooth, thick batter. 5. Spread batter evenly in prepared pan. Sprinkle topping evenly over batter. 6. Bake 40 to 45 minutes, until topping is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan on a wire rack. 7. Dust top of cake with powdered sugar, if using. Serve warm or at room temperature. Serves 12. Recipe adapted with permission from Greg Patent’s A Baker’s Odyssey (John Wiley & Sons, Inc., 2007). "The Fabulous Baker Boy," November 2008. Nutritional Information Per serving: 440 calories, 21g fat, 75mg chol., 5g prot., 59g carbs., 1g fiber, 230mg sodium. |
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Related recipes:
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None |
2009-12-21