Christmas is just a mere 18 days away. No doubt, most of you are busy planning out your social calendars or scrambling to finish up the last of your holiday shopping. These days, I find myself focusing more on what I will be baking this holiday, rather than what I will be wearing and buying. Who cares about presents when you have an awesome cake to eat Christmas morning? My thoughts exactly.
Over the next 3 weeks, I'll be posting updates about my baking adventures as well as sharing some of my favorite holiday recipes. Got family visiting? Need a cheap gift to give to your friends? Got the annual office Xmas party coming up? Never fear, I'll have all the recipes you need to get through the holidays.
This week, I'm tackling breakfast. What do you eat Christmas morning when you have your entire family coming over to open presents? Something fast, sweet and filling. I'm a huge proponent of breakfast breads and coffee cakes but I thought, this year, I would try something new- crumb cake. Crumb cake is a delicious hybrid of a cake and coffee cake. It's a moist, fluffy and buttery cake with a crunchy crumb topping, often sprinkled with powdered sugar or drizzled with frosting. Below, is a recipe I've modified from Ina Garten. I've switched out the blueberries for raspberries, added some vanilla yogurt and included a frosting that can be drizzled liberally over the top of your cake. Make this the day before and all you'll have to worry about Christmas morning is finding a large enough spatula to shovel out your family's slices.
(Adapted from Ina Garten)
Streusel-
- 1/4 cup Sugar
- 1/3 cup packed Brown sugar
- 1 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
- 1/2 cup unsalted butter
- 1 1/3 cups all-purpose Flour
- Cake-
- 6 Tbsp room-temp unsalted Butter
- 3/4 cup Sugar
- 2 room-temp Eggs
1 tsp Vanilla extract
- 1/3 cup Sour cream
- 1/3 cup Vanilla yogurt
- 1 1/4 cups Flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup fresh Raspberries
Drizzle-
1 cup Powdered Sugar
2 Tbsp room-temp Butter
Coconut Milk
Grease and flour a 9" cake pan. I suggest using a spring-form pan.
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- In a large bowl, cream the butter and sugar with an electric mixer on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, sour cream and yogurt.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the raspberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter.
Bake at 350 degrees for 40 to 45 minutes, until a cake tester comes out clean. Cool completely.
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