As a baker, this makes me happy.
Today, the skies were cloudy and my car was covered by a faint mist. But the air was still warm enough to beckon me outside after I drank my cup of coffee and finished my peanut butter toast.
In order to walk to my fancy grocery store, I have to pass through a park. Two lakes are filled with reeds and ducks that float across the surface. On warmer days, children throw bread into the water and wait, delighted, for the ducks to snatch up a mid-morning snack.
But because of the rain, my journey through the park was quiet. The bustle of morning runners and laughing children was noticeably absent. Instead, I walked and thought about my trip to Colorado...how much I miss my family. I thought about being alone...about needing those that you love.
But instead of sadness at our separation, I felt enveloped by their presence. Be it the squirrels that ran up and down the trees--their bushy tails reminding me of my dad's spunk and hairstyle. Be it the graceful birds that swooped down to catch a morning snack--their wings reminding me of the grace my mom so effortlessly inhabits. Be it the ducks on the pond, who plodded and played--their carefree spirits reminding me of my niece and nephews. All of these creatures made me feel as if I was surrounded by those I love.
As you might expect, baking cures many ills for me. The day after I came home from Colorado, I made this wonderful New York Crumb Cake. We shared it with two of our Austin friends, and I felt a little bit more at home in the great state of Texas.
For those of you who are looking for a traditional, crumbs-as-big-as-the-sky coffee cake, look no further. This recipe is composed of a moist, vanilla batter and a GENEROUS heaping of crumb topping. This cake can be made in a 13 x9 inch baking pan, or two 9-inch cake pans. I found the latter choice preferable because it allowed me to enjoy one cake and give the other to a deserving friend.
For those of you who are missing home or a loved one, take a walk, make a cake and remember that their presence is all around you.
*Adapted from Baked Explorations
For the topping:
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 tsp salt
1 1/2 TBSP cinnamon
2 sticks unsalted butter, melted and warm
2 1/2 cups all-purpose flour
For the cake:
2 1/2 cups all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 TBSP unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cup sour cream
1 tsp vanilla extract
1. Preheat your oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan or two 9 inch cake pans. (You could also line your pans with aluminum foil which allows easy removal...just be sure to grease the aluminum).
2. To make the crumb topping: In a bowl, combine the sugar, salt and cinnamon. Pour the melted butter over top and stir until combined. Add the flour and stir until absorbed. Set aside.
3. To make the cake: Whisk together the flour, powder, soda, and salt. Set aside. Using a standing mixer, cream the butter until completely smooth. Scrape down the bowl, add the sugar and beat until fluffy.
4. Add the eggs, one at a time. Mix for 30 seconds. Add the sour cream and vanilla and beat until just incorporated. Add the dry ingredients in three parts, beating only until just incorporated.
5. Pour cake batter into prepared pan(s). Use your hands to scoop up a handful of the topping and make a fist. Break off chunks of topping and drop them over the cake. Repeat. Repeat. Repeat. You will have a lot of topping. This is a good thing.
6. Bake for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean. Rotate once during the baking process. Allow to cool on a wire rack for 30 minutes before serving.
This cake keeps well for several days.
Always,
Monet
Anecdotes and Apple Cores