MERRY, MERRY – HOLLY JOLLY!
On the menu this morning: My Crabmeat Frittata, Crepes with Fresh Fruit and this cake.
While I am going to get into big trouble for using all the raspberries which I forgot were for the Crepes, I am hoping everyone will be happy with this offering today. I really didn’t want to make Pillsbury Cinnamon Rolls!
THE RASPBERRY-CINNAMON STREUSEL COFFEE CAKE- adapted from Saveur
Topping: 8 tblsp unsalted butter melted 1/4 cup sugar 6 tblsp brown sugar 2 tblsp ground cinnamon 1/2 tsp salt 1 1/2 cups flour
Filling: 2 containers fresh raspberries 1 1/2 tsp brown sugar 2 tsp sugar 1/2 tsp ground cinnamon
Cake:
8 tblsp unsalted butter, melted and cooled
2/1/4 cups all purpose flour
1 cup sugar
1 tsp salt
2 1/2 tsp baking powder
1 cup milk
6 tblsp sour cream
2 1/4 tsp vanilla extract
2 tsp almond extract
2 eggs
Preheat oven to 325F. Butter and lightly flour an 8″ springform pan. Set aside.
Make topping: In a small bowl, combine 1 stick melted butter, sugar, brown sugar, cinnamon and salt. Add flour and mix with a fork until it forms crumbles. Chill.
Filling: In a small bowl, mix together brown sugar, sugar and cinnamon. Set aside.
Make cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, sour cream, vanilla and almond extracts and remaining 8 tblsp melted butter. Blend well. Pour wet ingredients into dry and mix well with a wooden spoon. Pour half the batter into the prepared pan. Smooth with an offset spatula. Sprinkle raspberries over all. Top with filling mixture. Pour over remaining batter. Smooth with an offset spatula. Top with the crumble mixture. Bake for 1 hour-1 1/4 hours or until a toothpick inserted into center comes out clean. Remove from oven and cool. Run a knife around edge of pan and remove springform pan. Serve.
ENJOY! and Merry Christmas to all !
Crabmeat Frittata – recipe 5/9/2012
Merry Christmas from Callie!
We had a crabmeat strata on Christmas morning!