My Baby and I love and adore our combined brood, but every
second weekend when they’re all away it’s just all about us being into each
other. We do stuff together and kinda
bliss out and have many a smug moment about how lucky we are. Oh, it’s pathetic.
So anyway. Last
weekend after we’d blissed out and blissed out some more, I announced, “I feel
like making cake!” The cake I was
thinking of making was one I hadn’t made for many years, but daydreamed about
on a regular basis (also pathetic), and this was the day. But that’s not what’s important. Take note:
the fact that this is the cake I wanted to make on a day when I was
blissing out tells you pretty much all you need to know about this cake.
The essential accompaniment to this cake, other than bliss,
or even just a bit of a knockabout mood, is not tea or coffee but a glass of
milk or a cup of excellent, thick hot chocolate made with actual chocolate and
not some dubious powder out of a packet.
In fact, the traditional, Mexican way of eating this cake is to dunk it
with your fingers into aforementioned cup of excellent hot chocolate. Heck – if you weren’t blissing out before you
made the cake you’d have to be after that.
MEXICAN CINNAMON CRUMB CAKE
Take care: there’s a few steps involving dividing ingredients
or setting ingredients aside. But it’s
still simple and so worth it.
(1 large cake or 2 regular cakes)
(1 large cake or 2 regular cakes)
Ingredients:
560g. flour
375g. sugar
1/4 tsp. salt
245g. butter
2 tsp. cinnamon
4 tsp. brown sugar
2 1/2 tsp. baking powder
2 eggs, lightly beaten
1 cup milk
What you do:
1. Grease and flour
two square cake pans or one slab pan.
Preheat oven to 190oC.
2. First, make the
crumb mixture. In a large bowl, mix
together 375g. of the flour, the sugar, and the salt. Rub in 185g. of the butter. To make the topping, take 1 cup of the crumb
mixture and add cinnamon, brown sugar, and remaining flour. Rub in remaining butter. Set aside.
3. Add baking powder, eggs and milk to remaining
crumb mixture, and beat well. Turn
mixture into prepared pan/s, and sprinkle over the topping. Bake 25-30 min, until cooked when
tested. Cool in pan on a wire rack. Serve cut into thick squares.
Yumbo McGillicutty! |
Bake it! Eat it! Love it!
ReplyDeleteOoooh, look at that piece. I love me a good piece of cinnamon-type cake. I've never heard it called "bliss out" before. ;)
ReplyDeleteHee hee. We use it all the time. Told you we're smug. :)
ReplyDeleteI actually have a recipe for something called "Bliss Cake" somewhere... But it's not this. Just the aroma of cinnamon alone makes me bliss out. Perfect!
ReplyDeleteOh, now them's provocative words, Claudia! You know you're going to have to share that recipe now, don't you?
ReplyDelete