Last night, upon hearing that we’re going to get socked with about a foot of snow in 24 hours, I decided it was the best time to bake something. Plus, all this talk about kitchen gadgets has got me to hard-crack phase.
And of course, as all chefs know, you need to be dressed appropriately for the job.
(cowelneckedwaffledknitted sweater, yoga pants and the apron I got for Christmas)
I decided that the victim would be CRUMB CAKE
4 cups all purpose flour, divided into 1.5cups and 2.5 cups
1 cup white sugar
2.5 tsp baking powder
.5 tsp salt
1 large egg
.5 cup milk
.5 cup brown sugar
2 tsp vanilla
1 cup butter- melted
2 tbls veggie oil (though, in the directions, it said canola, while the ingredient list said vegetable)
Oven to 375
At this point, I felt it was necessary to show my functional butter-melting microwave.
Also at this point, I was trying to line up the focus grid and realized that the butter had not only melted, it was boiling- as shown here:
After that’s made a mess, mix the remaining 2.5 cups of flour with the brown sugar and cinnamon. Pour the butter over the mix and stir with a spatula (or flatula, depending what you prefer) until large crumbs are formed; a couple minutes.
Bake for however long it takes your oven to ruin things (mine took about 30 minutes because the sides were cooked at 23 minutes, but the center was still all jiggley… must be the silicone)
Stick a cake tester (a.k.a. “toothpick”) into the cake and remove. Your cake is done when nothing sticks to the extracted pick.