Crummy Coffee Cake

"Can I come in?"

Is this NOT the cutest most un-innocent puppy face you've ever seen?! Meet our Australian Shepherd, Pax. That was her when she was a pup.

Then she grew up...

She is a year old and spunky as all get out.

We recently acquired our other puppy, a purebred Husky, Ash.

Now you know. The Pax and Ash is named after my two wonderful puppies. I love these little monsters even if they do chew up everything!

Now! Onto the Crummy Coffee Cake!

I enjoy coffee cake! The light texture, the crumbly topping, and the dippability in warm drinks. YUM. (Yes. Dippability is a word. I say so!) I haven't made a coffee cake that I can remember and I was caked out. I've been making so many cakes lately I needed a small diversion and coffee cake seemed to do the trick. As I type this, I smell the nutmeg and cinnamon blending together in my warm kitchen! The yeasty bread dough smell breaks through every now and again, but the strong scent of cinnamon lingers. I only have another five minutes before it's done baking! Whoopeee!

Crummy Coffee Cake

adapted from epicurious.com

1 pkg yeast

1 C warm whole milk (105-115F)

1/2 C plus 1 tbsp sugar

1 tbsp fresh lemon juice (lime works great too!)

3 3/4 C plus 2 tbsp flour

1 1/2 tsp salt

2 large eggs at room temp. for 30 minutes

1 1/2 tsp vanilla

1 1/2 sticks (3/4C) butter cut into small chunks and kinda soft

Bear with me--- the instructions are a bit flappy.

Mix the yeast, 1/4 C of the milk, and the 1 tbsp of sugar together. I recommend whisking it real quick to incorporate the ingredients. Let bubble up.

Mix the other 3/4 C milk with the fresh lemon juice. It will curdle. GOOD. Let it. You'll use it all later.

Pour the yeast mixture into your mixer. Slowly add the flour (save the 2 tbsp), the rest of the sugar, the salt, and vanilla. Add in the eggs as well. I found that the dough was very dry at this point, so I slowly bounced between adding the flour and the milk at this point. Scrape the sides of the bowl and don't let the dough rise up on your beaters! Add in the butter bit by bit. This will help the dough to calm down and smooth out.

Once it's done mixing and seems incorporated, take the beaters out and sprinkle the 2 tbsp of flour over the top (aren't you glad you saved that 2 tbsp back like I told you?!) Let it rise...rise....RISE until doubled! It should take about an hour or two.

Once it has risen, gently pat it down to release some of the air.

Lightly grease your pan/pans. As you can see, I used three loaf pans. I figured it'd be better to make small loaves so I can give them away easier! Generosity wins again. Pour the batter in the pan, and gently pat it down to the bottom in an even layer. I switched my pans in the picture, but the pouring/patting goes from right to left...

mn... dough...

Here comes the fun part.

Sweet and Crummy Topping

1 1/2 C flour

3/4 C sugar

1 1/2 tsp cinnamon

1 1/2 sticks (3/4 C) butter, not hard, but not gooey soft. It needs to be hard enough to make big crumbs.

(you can add nutmeg/allspice/ginger if you like!)

Mix together in a food processor (or if you're poor-- I mean, FRUGAL like me and own only a hand mixer, use that.) Mix until big crumbs form. You want a good variety of sizes! Chill in the fridge until ready to use.

At this point in the game...use it! Crumble it over the top of your dough. Be generous!

(The recipe doesn't specify white or brown sugar. I used white sugar for the crumbles and later on used brown sugar to fill in the gaps. )

Never skimp on crummy goodness.

At this point, set the pan(s) in a warm place to rise...rise...RISE again! (an hour?)

After it has risen, preheat oven to 350F. Slap some brown sugar on top of the crumbles to fill in the gaps and add a bit of sugary pizazz.

Bake.

My three loaf pans took about 35-40 minutes. I draped foil over the top of all three towards the end of baking when I noticed the top was getting a bit crispy but the dough wasn't done (didn't spring back when touched). My glass pan on the right was a bit more shallow than the other pans *insert valley girl accent here* and it kinda spilled over. I put a pan in the oven when I noticed it might spill over. It did...glad I put it under the pan!

Holy cow! Enjoy! Your home will be filled with the intertwined scents of cinnamon and yeasty bread. How wonderful! How glorious!

Let cool a bit (or not, and burn your tongue!) and ENJOY.

I cut a sliver to give to my husband and asked for his opinion. He thought it was good. Light in texture and not too sweet. I'd totally make this recipe again, but I think I'd add some spices to the dough as well. I'd also make more crumb topping.

One can never have a crummy enough coffee cake.

White Cake that tastes like banana or cornbread?

In hot pursuit of a deadly delicious white cake.

Today is white cake day. Already tried a yellow cake. Moving on to greener pastures--- or whiter batter... Little did I know that the cake batter would come out tasting like banana bread. Seriously!

Let's be honest here--- only good bakers test the batter. We test the batter to make sure the cake is complete and doesn't need a hint more vanilla or a dash more of salt. After I initially mixed the batter, it was undersweet. I didn't mind. After baking a very rich chocolate cake with very sweet frosting I was ready for a mild cake. I added a bit of vanilla syrup and a dash more sugar. After whipping for a while, I covered it and let it rest for half an hour.

Upon my return I tested the batter one more time before I baked. Holy cow. This batter tasted like banana bread. It was the weirdest thing. I didn't mind-- I like banana bread! I was perplexed, however, how my white cake batter came out tasting like banana bread. It was neither here nor there, for it was time to bake that sucker!

White Cake

2 C white sugar

1 C butter

4 eggs (2 whole eggs, 2 whites only)

3 C flour

3 1/2 tsp baking powder

1 C milk

I first grease with shortening and flour my three cake pans. Here's a handy trick that my LOVELY MOTHER taught me! -- Instead of scooping shortening out with a spoon or spatula, use a baggie. Dig in with your fingers to get the right amount and you can more readily smooth the shortening down onto the pan. No mess! Just turn the baggie inside out when you're done. Throw away. Voila!

In a big mixer, cream the butter for at least ten minutes.

Add sugar a little bit at a time, remembering to scrape down the sides. Let this cream again for another 8 minutes. *Yes, this is important. Don't skip it.*

Add in the eggs one at a time.

Let mix while you sift the flour and powder together.

Pour the flour in at 1/4 cup intervals. Don't just dump it all in there. If you do, not only will you get a big cloud of flour dust, but you will also miss out on the chance to fully incorporate all the flour into the batter properly.

It will get to the point where the batter will be looking a bit thirsty. At this point, start adding in a bit of milk at a time just to return the batter to liquid, and then add more flour. Alternate adding milk and flour until they are all gone.

Pour batter evenly between the three pans. As you can see, I overfilled my two and left none for the third pan. Sad third pan.

Place in oven and bake at 350.

*my two pans took about 20 minutes, but three pans will take less!*

Enjoy!

I'll be completely honest in my appraisal of this cake. I tried a piece while it was still hot and it tasted a bit cornbready to me. I know. From banana batter to cornbread cake. It's a bit dense in texture but tastes great! I was hoping for a lighter cake. The original recipe I varied mine from called for four whole eggs (people complained it to be too eggy tasting) and 1 Cup of butter (I used half butter, half shortening). It just...has a bit of a cornbread tasting flair. I honestly don't know what would cause this. I'll be sure to let you know how it tastes once I frost it.

My wonderful husband just came through the door and I asked him to taste test my cake.

I cut a piece as long and wide as a deck of cards.

He had a bite...thought for ten seconds.

"Is it good?" I asked.

"Better try another bite..." said he.

I gave him another piece.

"What do you think? I asked again.

He thought for another ten seconds.

"I need another bite to make sure..." he said with a smile.

I figured this could go on until my cake was gone...so I gave him another piece and screamed
"It TASTES like CORNBREAD!"

He shook his head and calmly said "It tastes more like a sugar cookie!"

So. There you have it. Unbiased, intellectual, and ed-jew-muh-kay-tid opinions on this new white cake recipe. I really think it will be great after I frost it! I can see this cake being a good base for a banana filling or even apples.

Buttery Buttercream and Yellow Cake Goodness

I have NO recipe for white cake or yellow cake. In fact, I have no red velvet recipe or german chocolate cake recipe. I have only carrot cake or chocolate cake recipes. I was overdue for a new cake trial run.

I was on a search for a great moist yellow or white cake recipe. Thanks to bakerella.com (a great baking blog!) I found a yellow cake recipe I was willing to try.

Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract

Beat butter until fluffy.

Slowly add in sugar. Beat for about 7 minutes.

Add in eggs one at a time

Add flour and milk alternatively, beginning and ending with flour

Mix in extract until just mixed.

Pour batter evenly into three greased/floured baking pans.

Bake for between 20-30 minutes, depending on oven.

After five minutes of cooling, remove from pan. If you greased your pan properly, it will come out with no sticking.

I let the cakes cool and freeze for a day. When I was bold enough to try a buttercream recipe for the first time, I decided to snag them from the icy clutches of my freezer and warm them up with a bit of strawberry sauce and buttery buttercream.

Extremely Buttery Buttercream

1/2C egg whites

1 C sugar

dash of salt

2 sticks + 6tbsp butter (cold but not hard)

1 tsp vanilla

On a double boiler, whisk egg whites and salt.

Keep whisking eggs while slowly adding sugar at fourth cup intervals until incorporated.

Keep eggs on double boil until the eggs no longer feel grainy when touched.

Transfer egg mixture to a mixer.

Mix eggs until the bowl is no longer hot (long time!) Scrape down sides of the bowl!

Slowly add in butter bits at a time until all is incorporated.

Whip until it is wonderful creamy frosting. Mine took about 10 minutes.

*note-- For my double boiler, I use a saucepan halfway full of water that has been boiling for a minute or two. I then add a smaller saucepan on top/inside of the saucepan that will sit on the edge of the bigger saucepan as to not touch the water or fall in. That, is a double boiler!

Strawberry Filling

pkg strawberries de-stemmed and cut

half-1 C sugar

Bring both ingredients to a boil and let it thicken. If you let it cook long enough, it will thicken.

"Layer Cake--- ASSEMBLE!!!!!"

One of my three layer cakes broke in half due to my lack of pan greasing skills, so this cake is only a two layer cake.

One layer went on my cardboard round, then I slathered the strawberry sauce *cooled* on top, leaving a little gap around the edge so the strawberries would not seep out into the white buttery buttercream frosting.

I put the second layer on top of the strawberries and dumped my buttercream on top! I smoothed it down and decided to fluff the top with a knife.

The cake overall was good! My husband said it was light and didn't feel full after one slice. That's fantastic news! He also critiqued my buttery buttercream as being too--- you guessed it--- buttery tasting. I would agree with him. I added some banana flavor to it to offset some of the butter and it still cut through like a bad splinter. Lesson learned! If you love butter, use no other recipe than this one!

Due to the snow I could not go out and get more powdered sugar or marshmallows for my fondant. I'll do it when the snow melts and after I find yet another great recipe, hopefully this time for a white cake. Dare I venture into the realm of pies next?