May Daring Bakers Challenge - Prinsesstarta

Oh my gosh, it's the end of the month!

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

First let me tell you how happy I was to see the challenge posted. Not because of the topic, but because of the hostess. If you don't know Korena, you should. Go check out her blog. She is a truly wonderful person with mad kitchen skills.

 I was not familiar with what a Swedish Prinsesstarta was before seeing this challenge.  Prinsesstarta translates to "Princess cake," and this confection is truly worthy of royalty.  It is a domed cake consisting of layers of cake, custard, jam and whipped cream, all covered in marzipan and decorated with marzipan roses.

Wow.

I will be honest - beautiful and impressive as this cake looked, and as thoroughly as Korena laid out the whole recipe, I was scared.

For starters, half of the components of this cake are no-no's for little man, so I knew I'd be working on finding suitable substitutes. Secondly, while I am decent at baking, I have never claimed to have any skill whatsoever when it comes to decorating.

After a bit of searching, I decided on the following substitutions - instead of marzipan (which is made of almonds, and little man is allergic to nuts) I chose to make marshmallow fondant. Instead of the given custard recipe (dairy and eggs - two more allergies), I made a vegan custard using coconut milk and cornstarch.  And, finally, instead of regular whipped cream, I tried my hand at coconut milk whipped cream. Oh, and instead of shaping the rose decorations out of my fondant, since I don't like using food coloring, I cut strawberries into roses for the decoration.

It took me all month to work up the courage to tackle this one, and I had many challenges along the way, but I am proud to say that I did complete it, and that it tasted wonderful!

I don't have full step-by-step photos and narrative for this for two reasons. First, half of those components are sticky and messy to work with, and I couldn't stop to wash my hands to take photos at each step.  Second... well... I have to admit that I almost gave up part way through. Between tearing my cake layers, my fondant being too stick and my coconut milk whipped cream being way looser than I'd expected, I really thought I had a flop on my hands there for a little while. 

Oh, and because there are just so many recipes at the bottom that I didn't want this post to be so wordy that no one would read it.

Suffice it to say, though, that I am super glad that I was able to participate this month and, problems or not, I think this cake was beautiful and delicious. The whole family enjoyed it and it really was quite fun.

Korena, thank you so much for this truly challenging challenge. I never would have tried my hand at this without your guidance and encouragement!

To check out the other beautiful and truly impressive cakes baked up in the kitchen this month, check them out here.

The recipes I used:

Sponge Cake

(from the challenge)

Fine dry breadcrumbs for the pan (such as crushed panko)

4 large eggs, at room temperature

1 cup granulated white sugar

1/2 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/8 teaspoon salt

Preheat the oven to 350°F and place the rack in the lower third of the oven. Thoroughly butter a 9” round springform pan, then line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set the prepared pan aside.

Place the eggs and granulated white sugar in the bowl of your stand mixer with the whisk attachment fitted, and beat on medium-high speed until the eggs have tripled in volume and are very light colored and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating.

Sift the flour, cornstarch, baking powder and salt into a bowl, then sift the flour mixture over the whipped eggs. Using a whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.

Pour the batter into the prepared pan, spreading it out evenly, and bake in the lower third of the preheated moderate 350°F oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.

Invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.

Coconut Vanilla Custard

(from Wholesome Cook)

1/4 cup water

1 1/2 tablespoons sugar

1 cup coconut milk (I used coconut milk beverage)

3 tablespoons cornstarch

1 tsp vanilla extract

Place water and sugar in a small saucepan over medium heat. Allow the sugar to dissolve and boil the mixture for about 2 minutes.

In a medium bowl or right in your measuring cup, whisk together coconut milk, vanilla extract and cornstarch, making sure there are no lumps.

Remove suacepan from heat and gently pour in the coconut milk mixture. Place back on the heat and keep whisking slowly until the mixture thickens and just comes up to a boil.

Remove from heat and allow to cool a little before transferring to a bowl to cool completely. Cover the custard with plastic wrap, making sure the wrap touches the surface of the custard. Refrigerate until completely cool.

Coconut Whipped Cream

(I read about 20 near-identical recipes online and then just did it from memory... no one specific credit...)

2 large cans coconut milk (because I needed enough for this cake - ordinarily, I'd just use one 15-ounce can)

1-2 tablespoons sugar (or honey, or powdered sugar... I used sugar for this)

Chill the cans of coconut milk in the refrigerator overnight (at least).

When you are ready to make the whipped cream, carefully remove the cans from the fridge (don't shake them) and open them up. Spoon out the cold, mostly solid layer from the top of the can, leaving behind all of the liquid.  

Whip the coconut solids in a stand mixer until fluffy and whipped-creamy. Add sugar and continue to beat a few more minutes.

Marshmallow Fondant

(from candy.about.com)

8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)

1 pound powdered sugar (4 cups), plus extra for dusting

2 tbsp water

Dust your work surface with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

Stir the melty marshmallows with a rubber spatula until they are completely melted and smooth. If some unmelted marshmallow pieces remain, return the bowl to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes very difficult to stir anymore.

Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet. Dust your hands liberally with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth - too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. 

(You can color the fondant using food coloring, but I didn't.)

To assemble the Prinsesstarta

(as directed in the challenge)

You will need:

Baked and cooled cake

Prepared custard

1/3 cup jam (flavor of your choice, I used homemade strawberry)

Prepared whipped cream

Prepared fondant (you will only need half of it)

Powdered sugar (for rolling out the fondant)

"flower" decoration of your choice (challenge calls for making the flower out of marzipan/fondant - I trimmed strawberries into flowers)

With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer – this will become the top layer of the assembled cake as it is the most flexible and therefore easiest to bend into a dome over the whipped cream.

Place one of remaining layers on a cake board or serving platter and spread it evenly with jam. Spread or pipe half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it doesn't spill over the sides of the cake.

Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.

Reserve ½ cup of the stiffly whipped cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.

Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.

Gently spread the reserved ½ cup of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.

Dust your work surface with powdered sugar and press the fondant into a 6-inch disc (knead it a bit to warm it up first if you need to). Coat both sides with powdered sugar and roll it out into a 14” diameter circle less than 1/8” thick. Use plenty of powdered sugar to prevent it from sticking. 

Use the rolling pin to drape the rolled-out fondant sheet over the cake and smooth it around the cake gently with your hands.

If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other.

Trim the excess fondant from the bottom of the cake with a paring knife or spatula blade.

Decorate the top with your decorative flowers.

You can serve the cake immediately, but it cuts easier if you chill it in the refrigerator for at least an hour.

Enjoy!

Strawberry Buckle

Hooray for strawberry season!!

I love it when fresh fruit becomes more readily available. Each season has its own fruits (well, winter's tough, but you know what I mean...), but Summer is definitely my favorite.

And while the strange weather we've been experiencing this Spring has delayed the fresh fruit picking at our local orchard, it hasn't stopped the strawberries from pouring into the local grocery stores, and at great prices, too!

I am not at all embarrassed to tell you that in the last week I purchased six pounds of strawberries.

I made half of them into jam and started thinking about what I wanted to make with the rest. With so many delicious options, I wasn't sure which direction I wanted to go...

Then last night I had a brainstorm. I wanted to make a strawberry buckle. I know, blueberry is the most common "buckle," but I have strawberries. And fruit-y cake plus crumbly crumb topping shouldn't be restricted to one kind of berry.

And when I say last night, I mean I was already in bed.

So as not to forget this brainstorm, I grabbed my phone and did a quick Google search for "strawberry buckle."

And the first result that appeared brought me directly to the wonderful Lora over at Cake Duchess.  Score! I didn't even have to read the recipe to know it would be a winner.

So this afternoon we got started.

A buckle is a simple, fruited cake covered in a delicious sugary crumble topping.

The batter is pretty, thick, but it needs to be.

To hold up all those berries!

And while I worked on the cake, little miss worked on the streussel-like topping. Any opportunity to dive in with her hands!

Once we each finished with our respective steps, it was time to put it together...

...and bake!

And this is where we made our biggest mistake. We couldn't wait to dig in. So we cut it before it had cooled completely. Which made for some pretty sloppy looking pieces.

But oh. my. gosh. It was worth it. The cake, considering how thick the batter was, is perfect and the sweet topping is crisp and delicious.  I have been picking away at this cake all night long. It's a good thing I gave a good chunk of it to my brother and his wife to take home with them today or else I'd eat way too much of it.

This cake is such a delicious summery treat, I can't wait to try it again with all of the berries as they come into season. And with berries that we pick ourselves, too!



Strawberry Buckle
(only slightly adapted from Cake Duchess)

Cake Ingredients:
1/4 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 egg
3/4 cup milk (I used coconut milk beverage)
2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups strawberries, cut in pieces

Crumble Topping:
1/3 cup butter, softened
1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
pinch nutmeg

Preheat oven to 375 F. Butter and flour 9 inch square or round pan.
In a small bowl, add the flour, baking powder and salt and whisk together.
Using your stand mixer (or hand mixer, or lots of elbow grease), cream the butter and sugar until fluffy.
Add the milk and egg and mix well.
Add the flour mixture and mix well.
Fold the berries in by hand.
Set aside the batter and prepare the topping:
Mix together all of the topping ingredients wth your fingers until it is crumbly.
Spread the prepared cake batter in prepared pan then crumble the topping over the batter. Bake for 45-50 minutes or until toothpick comes out clean.
Allow the cake to cool before cutting.

Enjoy!

Roasted Asparagus

What? A non-challenge related post this month? Wow!

Sorry that it has been so long since I have had one of these. Things have been super busy.

But I made a veggie side dish yesterday that was so fresh and easy yet delicious that I just had to share.

Asparagus was on sale this week, so we picked some up.  Now, I usually either boil or steam my asparagus. A pat of butter on top and there you go. But I didn't want to do that this time. I wanted to try something new. Well, not that it's new, I'm sure people do this all over the place all the time. But I hadn't.  I wanted our asparagus roasted.

The preparation was simple - toss the asparagus with some olive oil, season as desired (I did a sprinkle of garlic powder and a pinch of salt) and spread out on a baking sheet.

Twenty minutes later (shaking the pan halfway through), and you're done!

I actually love this so much more than the old steamed or boiled asparagus. It was cooked beautifully, but so much more flavorful.  It made the perfect, fresh side to our dinner.

Roasted is totally the way to go for veggies!


Roasted Asparagus

1 bunch of asparagus (mine had about 15 spears)
Extra virgin olive oil (about 1-2 tablespoons)
Seasonings to taste

Preheat oven to 400 degrees and line a baking sheet with foil.
Wash the asparagus and trim the hard ends. Spread the cleaned spears on the prepared baking sheet.
Drizzle olive oil on the asparagus and sprinkle with seasonings of your choice. Toss (by hand) to coat evenly, redistributing the spears evenly on the pan.
Roast for 10 minutes, then give the pan a little shake/toss and roast for an additional 10 minutes, cooking for 20 minutes total.
Serve and enjoy!

May Sourdough Surprises - Browines

The time has come for another fun sourdough adventure with Sourdough Surprises!

Who doesn't love chocolate?

Okay, so I do know a few people.  But I think these brownies might even convince them. Or make them run away... one or the other...

These ooey, gooey brownies have so much chocolate packed into each bite, it's crazy. It starts with melted chocolate, then cocoa powder. And I actually used two different kinds - regular and dark.

And the best part was how easily these came together. The "hardest" part was melting the chocolate and butter together to get started, and that only took so long for me because I took both my chocolate and butter right out of the freezer when I started, rather than allowing them to thaw a bit first.

Once all of the chocolate is worked together, it's time to add the star ingredient - the sourdough starter!

Daddy captured this image and I love it. Shows some sourdough love through the process, right?? Pretty cool.

And then it was time to take them up a notch. As if double chocolate brownies aren't cool enough, I wanted to kick them up one more notch, inspired by one of my favorite desserts. You all know what it is by now.. s'mores!

Little miss and little man helped me thrown in a few tosses of chocolate chips and mini-marshmallows while I crushed some graham crackers over the batter.

Then into the oven to make the whole house smell amazing. No wonder little man refused to nap - who can sleep with that chocolatey goodness wafting through the house??

Once they cooled, it was time to dig in.

Holy ooey-gooey deliciousness. These are so rich that a little piece is a perfect treat. But it's hard to stop at just one!

So what did you make? Brownies? Blondies? Link up and share the yumminess!




Mega Chocolate Sourdough-S'mores Brownies
(based off of The Gingered Whisk)

300 g bittersweet chocolate, chopped (I used semi-sweet chocolate chips)
226 grams unsalted butter, cut into pieces (that's 2 whole sticks)
200 grams sugar
6 grams (1 teaspoon) salt
8.4 grams (2 teaspoons) vanilla extract
3 whole eggs, room temperature (mine were large)
40 grams cocoa powder
220 grams mature 100% hydration sourdough starter
1 generous handfull of chocolate chips
1 generous handful of mini-marshmallows
2 graham crackers (8 squares), crushed

Preheat oven to 325 F
Line a  9"x13" baking pan with parchment paper or foil and coat the paper in butter or non-stick cooking spray (if you leave some hanging over the long 13" edges, it makes it much easier to lift the brownies out of the pan).
In a double boiler, saucepan, or the microwave (I used a double boiler - it takes longer but is the safest way to avoid burning), melt the chocolate and butter. Stir it often so it does not burn.
Pour the melted chocolate-butter mixture into a large bowl.
Whisk in the sugar, salt and vanilla.
Add the eggs one at a time, whisking well to combine after each addition.
Sift the cocoa powder over the liquid chocolate mixture and stir to combine.
Add the starter and stir gently until it is completely incorporated.
Gently fold in the extra chocolate chips, mini-marshmallows and crushed graham crackers.
Turn the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan 20 minutes then carefully lift the parchment paper/foil out and allow to cool the rest of the way on a wire rack.
You can cut the brownies once they've cooled completely.

Enjoy!

May Daring Cooks' Challenge - En Croute

This month's Daring Cooks' Challenge introduced me to something new. Well, kind of. It put a new name to something I was familiar with!

Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!

En Croute is a term for a food that has been wrapped in some kind of pastry dough and baked. Beef Wellington, as mentioned in the blog-check lines above, is the most well known, fancy en Croute dish, but there are tons of others, and our lovely hostess limited us only by the rules of wrapping something in some kind of dough and baking it. Fun!

I actually had all kinds of grand plans for this - I mean, the possibilities are endless, and deliciously so. But I wanted to make my own puff pastry dough to wrap... anything! And I kept running up against time for making it.

And then one evening, daddy wanted a fun treat with dinner. We had a package of mini-hot dogs in the fridge and he asked me if we had any kind of dough in which we could wrap them, making our own pigs-in-blankets.

Wait.

Wrapped in dough? Baked? Oh my goodness. Pigs in blankets are en Croute!

I whipped up a batch of my simple (yet delicious!) sourdough crescent dough and we got to work.

We rolled out the dough and cut it into strips.

Then we each started rolling.

We simply cut the dough as each mini-dog was wrapped and kept on rolling, soon filling two cookie sheets.

These cooked up beautifully. The dough doesn't puff like puff pastry does, but it browns and crisps and goes deliciously with the mini hot dogs.

Served with some mustard, they were a perfect treat.

(and, in case you were worried that that was all we had for dinner, we also had assorted leftovers and a healthy serving of broccoli to go with it - even with a fun dinner, we still need our veggies!)

So funny how putting a new name to something can totally fancy it up, right? These weren't pigs-in-blankets - they were mini sausages en Croute. In fact... every time I've ever made apple dumplings, I was actually making a fancy French dessert, right? Pommes en Croute? Awesome!

So, Monkey Queen, I can't wait to dive more fully into the world of en Croute - there are so many meals that would be completely amazing wrapped up in delicious pastry.

To see the challenge as prepared this month, with some mouthwateringly inspiring recipes, check it out here.

And to see the other amazing dishes wrapped and baked this month in the Daring Kitchen, you can check them out here.

Sourdough-Crescent-Wrapped Mini-Hot Dogs

(using this sourdough crescent dough recipe)

1 cup flour (I used all purpose, you can easily substitute whole wheat)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon sugar

4 tablespoons butter

2/3 (give or take) sourdough starter

1 package (about 40) mini-hot dogs

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.

Combine together the flour, baking powder, salt, baking soda and sugar.

Cut or rub in the butter.

Mix in the sourdough starter and stir together to make a soft dough.

Gently knead the dough for about one minute.

Divide dough in half, reserving one as you work with the other.

Roll the dough to about 1/8" thick. Cut the rolled dough into strips just shorter than the hot dogs are wide. Roll each hot dog, pressing to seal. Line the wrapped hot dogs on your prepared baking sheet.

Continue until all hot dogs are wrapped.

Bake for 12 minutes.

Enjoy!

Big Crumb Coffee Cake

The first thing I need to do is apologize for disappearing these past couple of weeks. Things have been pretty busy around here, between school and the warmer weather and a few special projects we've been working on.

But I'm super excited to share this post with you.

When I received my Secret Recipe Club assignment for this month, I was super excited. After last month's reveal, there were a few blogs that really caught my attention, one of them being Smells Like Brownies. Melissa's blog is deliciously inspiring, well written and, well, she has an adorable little baby boy. So imagine my excitement when her blog appeared in my inbox as my assignment!

There were so many recipes I wanted to try. The first one that spoke to me was for black bean burgers, but I worried that the kids might not like them. Kids can be weird that way. Then I thought that maybe I'd try this butternut squash galette - it looks amazingly delicious. Then again, so did all her other posts!  So what I wound up doing was opening many (many) tabs on my browser with the recipes that were speaking most loudly to me and letting daddy choose.

I wasn't overly shocked with his choice. He chose the big crumb coffee cake. Yay!

This cake was very straightforward to prepare, but did use quite a few dishes.st

For starters, the recipe calls for cake flour, which is one of the few flours I don't actually keep on hand. But only because there is a super simple substitute for it - for each half cup of cake flour called for, measure out a half cup of all purpose flour, then scoop out one tablespoon of the flour and replace it with one tablespoon of  cornstarch.

So to start, I needed one bowl to make my cake flour.

Next it was time to prepare the crumb topping mixture.  It starts with a mixture of sugars and spices...

...to which melted butter is mixed in.

Then mix in some of the pastry flour (or have a little helper do it for you...)...

...and set it aside.

The next bowl is for the wet ingredients for the cake batter.  I did make one change here - the recipe calls for sour cream, which I didn't have on hand, so I substituted Greek-style coconut-milk yogurt.

Then, in the bowl of my stand mixer, I combined the dry ingredients, to which softened butter was mixed in, along with a bit of the pre-mixed wet ingredients.

The actual mixing here is very quick - the prepared wet ingredients are added in three stages, then mixed for 20-30 seconds at a time, and that is it!  The resulting batter is very thick and lovely.

Once the batter is spread in the pan, it's time to add the crumbles.  The prepared crumb mixture, as it site, actually hardens a little bit, which makes it easy to, literally, crumble on top of the batter.

And then the whole thing bakes. And smells heavenly. And make everyone very, very hungry.

And then it comes out of the oven and looks beautiful and makes everyone even more hungry.

Not to mention annoyed when I tell them that they have to wait until breakfast the next morning to taste it.

But it was worth the wait. The topping was crunchy and very sweet, but the cake was moist and delicious and it was a very decadent breakfast. And a super tasty treat later on in the day, too.

Oh, and I am totally bookmarking this pumpkin caramel layer cake to make this fall.

Melissa, thanks so much for having such an awesome, yummy and inspiring blog! I know I will be visiting very often!


Big Crumb Coffee Cake
(only slightly adapted from Smells Like Brownies)

Crumb Ingredients:
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup butter, melted
1 1/2 cups cake flour

Cake Ingredients:
1/3 cup low-fat sour cream (I used plain, Greek style coconut milk yogurt)
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons butter, softened, cut into cubes


Preheat oven to 325°. Grease an 8″ square baking dish.

To prepare the crumb mixture, whisk together the sugars and spices in a large bowl.
Whisk in melted butter until the mixture is smooth.
Add flour and stir carefully, pressing together with a spatula. It will be a wet, sticky dough, but it will dry and stiffen quickly. Leave it pressed together in the bottom of the bowl and set aside.

To prepare the cake batter, stir together sour cream (or yogurt), egg, egg yolk and vanilla in a small bowl and set aside.
In the bowl of your stand mixer, stir together flour, sugar, baking soda and baking powder.
Add softened butter and one spoonful of the sour cream (yogurt) mixture and mix on medium speed until flour is moistened.
Increase speed and beat the mixture for 30 seconds.
Add half of the remaining sour cream mixture and beat for 20 seconds, then repeat.
Scrape the sides of bowl and make sure everything is combined.
Spoon batter into the prepared dish.
Crumble the crumb mixture over the cake in big, ½″ crumbs. They do not have to be uniform - having some smaller crumbles will make the cake easier to cut when it’s baked.
Bake for 40–50 minutes, or until cake passes a toothpick test (mine took 43 minutes). Cool completely before serving.

Enjoy with coffee!