Sverige 2015

Sverige 2015

Monday, January 17, 2011

New York-Style Crumb Cake

Hello dears,

Last week, some of my in-laws came to our home for a Bible study and time of prayer. A firm believer in bonding through the breaking of bread, I wanted to serve a bite to eat. I decided to try my hand at Bon Apetit's New York-Style Crumb Cake. I am not going to lie, it was kind of fun baking something without using dietary substitutions or worrying about fat content. This cake is definitely not a health food item.

Although the recipe calls for 1 hour in the oven, I had to keep my cake in longer. Be sure to test it before pulling it out of the oven, to ensure that it is no longer doughy. The finished product was (according to me) not my finest culinary accomplishment, but it was a hit with my fantastic brothers and sisters-in-law, so I must have done something right. Thank you, Bon Apetit, for providing me with yet another fun dessert idea.

New York-Style Crumb Cake
From Bon Apetit Magazine

1 cup packed dark brown sugar
1/2 cup sugar
1 1/2 Tbsp ground cinnamon
1/2 tsp salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour

2 1/2 cups all purpose flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 tsp vanilla extract

Mix both sugars, cinnamon, and salt in a medium bowl and whisk to blend. Add warm, melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
Position rack in center of oven and preheat to 350 degrees F. Butter 13x9x2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in a large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat until just blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick). 
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.
Cut cake into squares and serve slightly warm or at room temperature.
Do ahead:
Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.

Serve and savor. Happy baking!

Monday, January 10, 2011

Knotting Some Garlic

Hello my darlings,

Yesterday, to my husbands delight, I craved the smell of freshly baked bread (yes, I crave smells). I decided to try a recipe for garlic knots that I found back in October. This bread was not that difficult to make, and the finished product was well worth the labor. I used to be afraid of working with dry yeast, because in Sweden our yeast is quite different; it usually comes in a wet paste type form. When using dry yeast, I'm never quite sure how warm to make the liquid activating the yeast. However, the more bread recipes I try, the more confident I become in my attempts at reproducing this delicious international staple. And really... who doesn't love the smell of baking bread? I should bottle it and make it into a perfume.

I want to refer you to the website where I found this garlic knot recipe. One of my dear friends shared this website with me, and I want to pass it on to you. It is not only aesthetically magnificent in that the photography makes your mouth water, but the recipes are tried and true...truly delicious.

The website:
The recipe:

(Above: my garlic knots, fresh out of the oven)