![]() ![]() Add the vanilla and almond extracts and beat to blend.Stop the mixer and scrape down the bottom and sides of the bowl from time to time. Beat on medium low speed just to blend, then on high for 5 minutes. Add the butter and both sugars to the bowl of an electric mixer fitted with the paddle attachment.Add the flour, cornstarch, salt, and nutmeg to a bowl and stir with a wire whisk to blend.Prepare a 9-inch square baking pan by greasing the inside with butter or shortening then shaking flour around inside the pan until the bottom and sides are completely coated. Cover the bowl with a piece of plastic wrap and set aside. Pour in the butter and stir until all the dry ingredients are throughly moistened. Add all the crumb topping ingredients except the melted butter to a bowl and stir to mix.If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. ![]() More morning pastry recipes you might like: But, if it means cake for breakfast, I'm in. Why these types of cakes? I have no idea. The names are just markers for the kind of cake we feel justified in eating first thing in the morning. Rather than just eat cake for breakfast, we've created categories of breakfast cakes that we call "coffee cake" and "muffins". ![]() We - you, me, everyone - love cake for breakfast. So, I'd take a good piece of crumb cake any time of day, but this is the kind of cake that just begs to be eaten for breakfast. You won't think that ¼ cup of cream, whipped to soft peaks, will do all that much. That technique works so well in this cake. At the beginning of the book, Shirley explains that when folded gently into the batter right before baking, whipped cream adds additional air, giving cakes a soft, silky texture. One of my favorite baking books of all time is BakeWise by Shirley O’Corriher.
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