It’s been a while since I last baked something I could consider as blog-worthy. It might have something to do with the fact that I’ve been battling against all odds to survive my Obs&Gynae posting. As much as I have tried to like the unit, I’ve finally concluded that there are things that are simply not meant to be; the great love story between me and Obs&Gynae was just not gonna happen.

I dunno if you’ve noticed but it’s grown cold over the past few days. Nothing like the freezing cold that’d sweep over you in theatre 2 on tuesday mornings but a slight chill that gets worse as the day wears off. It has not made me reach for scarves and pulls yet but definitely brings to mind all those comfort foods that’d keep me warm and cozy. Steaming soups, rich puddings and slabs of homemade cake & hot coffee rate highly on my list when it comes to my favourite winter foods.

The crumb cake below is one I baked last week to help me fight the subnormal room temperature as well as the melancholy of not being with my surgical team. Taken from VeganYumYum, this beautiful coffee cake bakes with the perfect crumb topping, leaving a heavenly aroma of sweet spices in your kitchen. Don’t let a lack of Quatre-Epices keep you from making this cake. While the blend of spices is, to a large extent, responsible for this cake’s greatness, but it’ll still beat your average cake if you replace it with a combination of freshly ground cinnamon, ginger, cloves and nutmeg.

CRUMB CAKE

Ingredients:

For The Crumb Topping

8 tbs margarine, melted

1/3 cup granulated sugar

1/3 cup brown sugar

3/4 tsp Quatre-Epices

Pinch of salt

1 3/4 cups all purpose or cake flour

For the Cake Base

1 1/4 cups flour

1/2 cup granulated sugar

1/2 tsp baking powder

1/4 tsp salt

1/3 cup oil or 6 tbs margarine, softened

1/3 cup soymilk + 1 tsp apple cider vinegar or lemon juice

1 tbs corn starch + 1/4 cup water

1-2 tsp vanilla extract

Powdered sugar, for dusting

Method:

  • Preheat the oven to 350 º F. Line an 8×8 pan with aluminum foil. Spray foil with vegetable oil.
  • Whisk the still-warm melted margarine with sugars, cinnamon and salt. Mix in the flour with a spoon, or your hands, until a thick dough forms, similar to the texture of cookie dough. Let sit to cool for about 10 minutes. 
  • Whisk together the flour, sugar, baking powder, and salt. Add oil, soymilk mixture, cornstarch mixture and vanilla extract.
  • Whisk until smooth, but do not overmix. Pour the batter into the lined pan.

 

  • Break crumb mixture into smaller, pea sized pieces. Cover the batter evenly with all the crumb mixture.
  • Bake for 40-50 minutes until the crumbs are slightly browned and a toothpick comes out clean from the centre. 
  • Grab the aluminum foil and gently lift the cake out to cool for 20-30 minutes on a cooling rack.
  • Give it a nice dusting of powdered sugar, slice and serve. Wrap up any leftovers in plastic wrap, if there are any leftovers!

Spice Infused Goodness in Each Crumb!

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