Archive for October, 2010

Happy Birthday!

Tuesday, October 5th, 2010

Ok, fine, today’s not your birthday, but with over 950,000 birthdays today, it was my best chance at being right! October 5th is noted as the most popular birthday in the United States. I was having this discussion with our president, and he didn’t realize it. Then I said, “think about it. It’s nine months past new years eve.” :O) I would imagine that this WEEK has the most birthdays out of any too.

So to those who were born on this day: “Happy Birthday!” Enjoy your special day.

Crumb Cake Recipes

Monday, October 4th, 2010

Found at Rebel Without A Sauce….

When it rains, it pours. That line followed me around the entire time I was making blueberry muffins this past Wednesday, but let me start at the beginning. I had borrowed this wonderful book from the library and immediately, my mom pointed out a picture and barked at me to make it. Okay fine, there was no barking but there was definitely some form of unveiled “I’m your mother, do as I say” threat hanging in the air. No problem, I’ll take any opportunity to bake something new. Fast forward a couple of days and I was 5 minutes away from starting on the muffins when I realised that I had no baking powder. A frantic search online led me to a recipe for homemade baking powder (one part baking soda + two parts cream of tartar). Phew. When it was time for me to add the buttermilk, I realised that I forgot to make any. Vinegar+milk+10mins later and I still had a wide-eyed glimmer of hope. After filling in the muffin liners, despite me doubling the recipe so I would get 28 muffins, I only got 18. I’m not gonna sugar-coat it, I was pissed. The whole recipe had used up about 16oz of butter and all I got was 18 muffins and a hell of a lot of streusel leftover! And after all of that drama, I forgot to preheat the oven. OF COURSE! So after feeling like a complete and total ditz (like, oh my god, like), my muffins came out… ugly. As in “a face only a mother could love” kind of ugly. What’s the point of this long, lengthy story again? Oh right, I had plenty of streusel leftover from this bad experience.

And we all know that when life gives you crumbs, you bake a crumb cake of course!

Crumb Cake *adapted from here and here*
for cake
¾ cup flour
¼ cup castor sugar
1¼ tsp baking powder
¼ tsp salt
1 tbsp vegetable oil
½ egg (beat one large egg and use half of it)
¼ cup milk
1 tsp vanilla
for streusel
6-7 tbsp unsalted butter
1 cup AP flour
½ cup castor sugar
½ tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt

-make the streusel ahead by melting the butter and letting it cool down
-whisk the dry ingredients in a bowl
-pour the butter into the bowl and mix it in with a fork
- squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips
-let the streusel stand for 10-15mins before using

-preheat oven to 325°F/165°C
-whisk the vegetable oil, egg, milk and vanilla together
-sift the flour, sugar, baking powder and salt into the bowl and mix well
-pour into a greased 8×8″ pan
-top the entire cake with the streusel and bake for 20-25mins, rotating the pan halfway through

An important note; This is not a cake with a a little bit of crumb topping. This is a crumb topping with a little bit of cake underneath. So yes, after pouring the batter into the pan, it might look like there isn’t enough and yes, the streusel might seem a lot but trust me, use the entire portion. The first time I baked this, I made the mistake of thinking that, after topping the cake with half the streusel topping, that it was enough. I mean after all, it covered the whole cake already. Do not make the same mistake I did, that one haunted me for weeks and weeks.


See the tiny brown gaps there? If you don’t use up all of the streusel, there would be a lot more unsightly brown gaps all over the top of the cake!

I know I started off this post on a negative note but this cake?

This cake gives off nothing but positive vibes. Soft, sweet, crumbly and all things nice basically. It’s delicious and fancy, without being a show-off. And best of all?

No leftovers!