Fresh muffins in the morning sun...
I wasn't familiar with cardamom.
So I gave it a shot.
It had a very nice, warm flavor. Similar to cinnamon. The crumb cake was very good. Next time I might add nectarines and lavender... now we're talkin'!
This recipe was also an experiment with parchment paper. I've been wanting to make muffins wrapped in parchment for forever, I think they're so pretty that way!
Just cut 5 inch squares of parchment paper. Then press each into the muffin pan. Press a crease into the paper wherever it seems to naturally want to fold. Filling them with batter will keep them down in the pan. It couldn't be easier, I love it!
Tie a bow around them and they are a perfect little gift.
This particular morning was a little slice of heaven. Bella and I found ourselves alone at home on a cozy, rainy, thundery Saturday morning. I turned on some classical music, we opened the door, and enjoyed new crayons.
Does this make you want to grab a coloring book or what?!
New markers too!
So long for now!
Cardamom Crumb Cake- Everyday Food
Ingredients- Serves 9
nonstick cooking spray
3 cups all-purpose flour (spooned and leveled)
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
2/3 cup milk
2 large eggs, lightly beaten
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon ground cardamom
1 teaspoon finely grated lemon zest
2 cups fresh berries, for serving
Directions-
1.Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. With a fork or dough cutter, cut in butter until crumbs form. Reserve 1 cup crumb mixture.
2.Whisk milk, eggs, sour cream, vanilla, cardamom, and lemon zest into remaining crumb mixture until combined. Pour batter into pan and sprinkle reserved crumb mixture on top. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 45 minutes. Let cool in pan on a wire rack, 30 minutes. Serve cake warm or at room temperature with fresh berries. (Store cooled cake in an airtight container, at room temperature, up to 3 days.)
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