Every month on the first I am greeted with Michael saying, "Happy Anniversary!" Our official anniversary of when we started seeing each other is February 1, 2003 but it doesn't matter if it is February, July or November....if it is the first of the month I get greeted Happy Anniversary, warm embrace and passionate kisses at the start of the day. We love each other and try to celebrate that love and life. The moment we first knew we were right for each other is brought up each month in his words and embrace.
So today being the first of July I decided to make Michael something special for breakfast. I checked out the book Bread for Breakfast by Beth Hensperger recently from library. The book has some delicious looking recipes in it. And it is a book I would like to have on my bookshelf because I know I would use it quite a bit. This morning I tried Vanilla and Cinnamon Crumb Cake from it. And it turned out so good! Michael doesn't like nuts so when I find recipes with a crumb top usually it has nuts in it. And I have substituted other things such as more flour or oatmeal at times but this one didn't have any nuts in it so I flagged it right away as one I wanted to try.
Makes one 10-inch round coffee cake
Crumb Top1 1/2 cups cake flour
2/3 cup sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
10 tablespoons cold unsalted butter - cut into small pieces (1 stick plus 2 tablespoons)
Cake Batter6 tablespoons unsalted butter - softened (3/4 stick so basically the rest of what was left after the crumb topping)
3/4 cup sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cake flour - unsifted
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (not fat reduced)
Preheat the oven to 350 degrees (325 degrees for a dark-finish pan). Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon. Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed. Pour into a small bowl and set aside. If not using immediately, refrigerate until needed.
To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds. The mixture will be loose. Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds. Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed. Do not overbeat.
Spread the batter evenly into the prepared springform pan. Sprinkle the top evenly with the crumb topping. Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay). Do not overbake, or the cake will be dry.
Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan. Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
Store at room temperature for up to 3 days.
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Of course I made a few modifications. I didn't have cake flour so used all-purpose - as I said turned out great. I add some cardamom as I just love the flavor and it sounded like a good add for this cake so just did a couple pinches of it in the cake batter. And last thing I changed was the springform pan. I didn't want to use my springform pan as I just didn't want fight with it leaking at all -- although I sure it would look prettier in it so might try that eventually. But today I just used a 9-inch square pan. Only problem that came with that is it seemed to need to bake longer. I baked 1 hour 10 minutes.
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