Monday, October 09, 2006

Honey Almond Crumb Cake

From: The Culinary Institute of America Breakfasts & Brunches

Top this sweet fragrant cake with 2 cups of berries (strawberries, blueberries, blackberries, raspberries, or a combination) instead of the streusel, if you prefer.

3 1/3 C all-purpose or cake flour
1 tsp salt
1/2 tsp baking powder
3/4 C sour cream
1/2 C canola oil
3 Tbsp honey
1 Tbsp vanilla extract
1/2 C almond paste
6 large eggs, beaten, divided use
1 1/4 C butter, softened
1 1/4 C sugar
2 C Oatmeal Streusel (recipe follows)

Preheat the oven to 350. Prepare an 11x17" jelly roll pan by spraying it lightly with cooking spray. Dust the pan lightly with flour, shaking out any excess.
Sift the flour, salt, and baking powder together. Set aside.
Blend the sour cream, oil, honey and vanilla in a small bowl. Set aside.
Cream the almond paste with 2 tablespoons of the beaten eggs in an electric mixer using the paddle attachment on medium speed until smooth and light, about 2-3 minutes. Scrape down the bowl to blend evenly. Add the butter and sugar and continue to beat until very smooth and light.
Add the remaining beaten eggs in three additions, mixing until smooth and scraping down the bowl between each addition.
Stir the flour mixture into the creamed butter mixture. Mix the batter until it is evenly blended, scraping down the bowl as needed. Fold in the sour cream mixture until just combined.
Spread the batter in an even layer in the prepared jelly roll pan. Sprinkle the streusel evenly over the top of the cake. Bake until a skewer inserted into center of the cake comes out clean and the edges are golden brown, about 30 minutes.
Cool the cake in the pan on a cooling rack before slicing and serving or wrapping to store. Hold the cake at room temperature for up to 3 days or freeze up to 6 weeks.

Oatmeal Streusel:
3/4 C all-purpose or cake flour
2/3 C rolled oats
6 Tbsp sugar
1 tsp ground cinnamon
1/4 tsp salt
3 Tbsp butter, room temperature

Combine the flour, oats, sugar, cinnamon and salt in a mixing bowl and stir until evenly blended. Add the butter and mix by hand or in a mixer with the paddle attachment until crumbly, about 5 minutes.

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