Or simply enjoy with a cup of afternoon tea or add to a nice brunch or breakfast spread. It is definitely a cake with which to celebrate the last days of summer. The crumb topping is chewy and thick, as crumb toppings should be. Nothing too crazy, but just noticeable enough to catch your attention. This crumb cake has a very delicate and light lemon flavor. I am also obsessed with lemon and add it to pretty much everything I eat/drink, so this one was a given. And that is exactly what attracted me to this recipe from the get-go. Obviously, I couldn’t stay away from the baked goods this week….Ĭrumb cakes are obviously pretty established at this point, but lemon crumb cakes are sort of a new thing. Dishes that, until now, I’ve set aside almost immediately and deemed not seasonally appropriate. To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Set aside 1/2 cup of this mixture to use as topping. Use a fork to cut butter in until mixture resembles coarse crumbs. Lightly grease a 7x11 inch baking pan or casserole dish. However, with that said, I’m very excited for the coming months! Because with that comes opportunities to make all sorts of braises, stews, and soups. Preheat oven to 350 degrees F (175 degrees C). It’s taking every once of self-control that I have not to make all.of.them. What these magazines lack in health food and light fare, they make up for with baked goods. Obviously, a few have stood out, but somehow a simple bulgur salad doesn’t sound all that exciting to make.Įspecially when you turn the page and see a massive three layer coconut-lemon cake. I haven’t been incredibly gravitated towards most the savory, lighter (summer-y) fare in these magazines. I’m not going to lie, it’s been a bit harder than I initially anticipated. At least, that’s my vague plan going into it all. One healthier dish and one that is a bit more decadent. Funny how that works.Įvery week when I sit down to decide what to make and share with you all, I try to make a recipe that balances whatever other dish I’ve shared earlier in the week. 58 Caramelized bits of pineapple and candied ginger infuse. It feels like it has been forever since my last Throwback post, but in reality, it has only been just two weeks (last week’s version was a bit different). This Recipe Tries to Find Out Melissa Clark argues the secret is in a base layer of cake that’s delicious enough to eat on its own. This crumb cake has a very delicate and light lemon flavor, chewy and thick crumb topping, and is a wonderful spring or summer twist on a classic baked good!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |