Adventures of a Cake Diva

A Blog About Adventures in Baking and Cake Decorating

An Exception to My “No Breakfast” Rule: Raspberry Crumb Cake 02/16/2012

Filed under: Recipes — acakediva @ 11:29 PM
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   I’m not a morning person.  I’ve learned that, when it comes to mornings, night owls tend to fall into one of two categories—we’re either grouchy or catatonic.  Count me among the catatonic.  My brain is cloudy, and even the simplest task seems to present a challenge.  I need some time to reconcile the fact that I’m awake and moving.  As a rule, I rarely eat breakfast.  I’m doing well to brew some coffee and find my way to the shower.  The idea of eating during the wee hours of dawn just doesn’t appeal to me.  This Raspberry Crumb Cake has created an exception to my fairly set rule. 

   As I blankly stared at my coffee pot this morning, I glanced over my kitchen counter to the coffee cake that I baked yesterday.  This lovely golden brown cake, which was adorned with a crumb topping, looked so inviting.  I knew that, beneath the surface, I would find delightful swirls of raspberry preserves amongst the buttery cake.  Then, I remembered how good my apartment smelled while it was baking.  I decided that it might be nice to have a slice as I sipped my coffee.  I was right.  The light buttery presence was balanced by the hints of sweetness from the swirled in preserves.  The slightly crunchy crumb topping added a nice texture, too.  This is a flavorful breakfast treat that it is really quite simple to make. 

 

   Set your oven to 375 degrees.  Use butter or a non-stick spray to coat a 9” cake pan or springform pan.  Sift together the flour, sugar, baking powder, and salt. 

 

   In a separate bowl, whisk the butter, milk, vanilla, and eggs, then add the flour mixture until combined.  Pour the cake batter into the pan. 

 

   Dollop the preserves on top of the batter, and using the back of a teaspoon, swirl the preserves and the batter.

 

   In a separate bowl, whisk together the butter, both sugars, cinnamon, and salt.  Stir in the flour, and blend with a fork until incorporated. 

 

   Sprinkle the mixture, in somewhat large clumps, over the cake.  Bake the cake for about 25-30 minutes, until an inserted toothpick comes out clean and the sides begin to pull away from the pan.  Cool the cake for 5-10 minutes before serving.

   See, wasn’t that easy?  Give it a try.  Even if you’re not a morning person.      

Raspberry Crumb Cake

Adapted from:  Gourmet,  December 2007

For the Cake:

1 cups all-purpose flour

1/2 cup sugar

1 3/4 teaspoons baking powder

¼ teaspoon salt

6 tablespoons unsalted butter (3/4 stick), melted

1/4 cup milk

1 large egg

1 teaspoon pure vanilla extract

1/2 cup raspberry preserves

For the Crumb Topping:

6 tablespoons unsalted butter (3/4 stick), melted

1/4 cup packed brown sugar

1/4 granulated sugar

1 teaspoon cinnamon

1/8 teaspoon salt

1 cup plus 2 tablespoons all-purpose flour

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6 Responses to “An Exception to My “No Breakfast” Rule: Raspberry Crumb Cake”

  1. Kristen Says:

    Yummy! I can smell it from here! (Bet it would be good with Diet Coke as well…. if I remember correctly, that used to be your breakfast of choice!)

  2. jane muller Says:

    that looks simply delicious. i can almost smell it baking just from your description! please come to my house and make me one!!!

  3. uncommonprincess Says:

    I must try this. Looks delicious Cake Diva!


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