![]() It will look and feel like a solid dough. Then, add flour with a spatula or wooden spoon. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Simply adjust the sugar level accordingly–most of these will need far less than rhubarb does to make them palatable.ġ/2 cup (4 ounces or 113 grams) butter, meltedġ 3/4 cups (225 grams) cake flour (I was out and used all-purpose and it worked great)ġ cup (130 grams) cake flour (ditto on the all-purpose flour–worked just fine)Ħ tablespoons (85 grams) softened butter, cut into 8 pieces.ġ. I think this cake would be amazing with a blueberry, raspberry, sour cherry or any other tangy fruit filling you can think of. I had Melissa Clark’s Rhubarb Big Crumb Coffee Cake in front of me in a matter of hours, and even though it is gone–foisted on coworkers and friends and anyone who promised to get it out of my arms reach–I can still smell it. Then last week I saw some at the store–not even great-looking ones, mind you–and I snapped. I pondered alternative fillings, ones I think you will enjoy as well, but I really wanted rhubarb. Before I knew it, the rhubarb were gone from the store last summer and I was stuck waiting until this year’s rhubarb season, which is still months away. Oh, and rhubarb–or the reason it took me eight months to make this. I don’t even want their thin, small and barely-adhered crumbs near my Big Crumb Coffee Cake, lest their mediocrity smudge its splendor: a tangy, impossibly moist, vanilla-flavored cake base ceilinged with hefty crumbs that will make all streusels that came before pale in contrast. I haven’t found an acceptable substitution since, and please do not even waste my time with these so-called excuses for crumb coffee cakes from the Seinfeld-hoarding Drakes to Entenmann’s. The proportions were perfect every time: one-third cake to two-thirds of the kind of rubble that were impossible to walk by without pulling off a piece of crater-leaving telltale sign. It dates back to the bakery where I worked in high school that used to fill a sheet tray with gorgeous, cinnamon and brown-sugar clustered buttery crumbs, spread a thin layer of cake doughnut batter over it and, once baked, flip it out onto a tray where it was showered with an avalanche of powdered sugar. This is the Big Crumb Coffee Cake of my dreams, and oh, I have dreamed about this for a very long time–like, 15 years, I’m afraid to say. Let this serve as a warning–it doesn’t have to happen to you. ![]() ![]() It took less than two seconds to regret waiting that long. It took me almost eight months to make this recipe.
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