My pastor and his family are going through a difficult time
right now, with a treasured family member in the hospital and not doing well.
They’ve got all their family here, of course, and my friend Kathy and I decided
to try to make things just a bit easier for them by providing meals. I
volunteered to make a coffee cake – easy to grab and munch and it feeds a lot
of people. This is a spicy crumb cake that is perfect with a hot cup of coffee.
I found this recipe in an American Profile weekly magazine
and didn’t have to change much of anything; I just tweaked it slightly. It was adapted with permission from Greg
Patent’s A Baker’s Odyssey.
Pennsylvania Dutch Crumb Cake
Crumb Base:
4 cups flour
½ t. salt
1 cup (2 sticks) chilled butter, cut into small pieces
1 cup granulated sugar
1 cup brown sugar
2 t. ground cinnamon
In a large bowl, mix together flour and salt. Cut in butter
with pastry blender or two knives until the consistency of fine meal. Add
sugars and cinnamon and mix well.
Topping and Cake:
6 T. butter, melted
1 t. pumpkin pie spice
½ t. nutmeg
1 t. baking soda
1 cup buttermilk
1 egg
2 t. vanilla extract
Place 4 cups of the crumb base in a medium sized bowl. Add
melted butter; stir just until blended.
Add remaining ingredients to the rest of the crumb base and
beat until smooth.
Grease a 13 x 9 inch pan (use the wrappers from the butter
or nonstick cooking spray). Spread cake batter in bottom of pan. Using your
fingers, crumble the topping over the top. Bake at 350 degrees for 40 – 45 minutes,
until a toothpick inserted in the middle comes out clean. Let cool. Dust top of
cake with powdered sugar, if desired.
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