breakfast

Bready or Not Original: Lemon Shortbread

Posted by on May 25, 2022 in Blog, Bready or Not, breakfast, british, cookies, lemon | 0 comments

My Shortbread recipe was the first I really mastered as a teenager beginning to bake. This new version uses that as a base, but modifies it into a delicious Lemon Shortbread.

Bready or Not Original: Lemon Shortbread

I love a good Scottish Shortbread. It’s so buttery and scrumptious. The fresh zing of lemon plays very well with that inherent butter flavor and texture.

Bready or Not Original: Lemon Shortbread

This is not a crisp shortbread like the traditional Walker’s brand (which is delicious in its own right). No, this shortbread is cakey and soft, only crisp at the very edge.

Bready or Not Original: Lemon Shortbread

Sometimes the first piece out of the pan can even be fussy and break in half; a metal pie spatula helps, but sometimes it can still happen. That’s no major problem, though, because of every bite of Shortbread is good, even if it’s not perfectly photogenic.

Bready or Not Original: Lemon Shortbread

This new version does have a photogenic advantage, though, because the glaze is so very pretty. It should be just thick enough to drizzle, though if it’s a touch watery, that’s not the end of the world.

Enjoy this Lemon Shortbread for breakfast or snacks, or in proper fashion at tea time.

Bready or Not Original: Lemon Shortbread

This new twist on my classic Shortbread mixes lemon zest into the dough and utilizes a splash of lemon glaze on top. It’s a refreshing, delicious snack or breakfast treat!
Course: Breakfast, Dessert, Snack
Cuisine: Scottish
Keyword: citrus, cookies, lemon, shortbread
Servings: 12 pieces
Author: Beth Cato

Equipment

  • 2 pie plates

Ingredients

Shortbread

  • 1 lemon zested and juiced
  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks) softened
  • 1 egg yolk
  • 1 teaspoon lemon flavor
  • 1/2 teaspoon vanilla extract

Lemon Glaze

  • 3/4 cup confectioners’ sugar
  • 1 Tablespoon lemon juice

Instructions

  • Preheat oven at 375-degrees. Apply nonstick spray to both pie plates.
  • Stir together the lemon zest, flour, sugar, and salt. Add butter, egg yolk, lemon flavor, and vanilla extract. Use hands to compress dough together to make a ball. Divide in half, placing one in each pie plate. Flatten dough with palms to create an even surface. Prick surface all over with a fork then use a knife to slash dough into triangular wedges.
  • Bake for 18 to 22 minutes, until edges are golden brown and middle is set. Remove from oven and cut again along slash marks. Let shortbread cool completely.
  • In a medium bowl, stir together confectioners’ sugar and lemon juice to create a glaze with a consistency to drip and keep shape. Drizzle all over shortbread. Let set, then cut again along existing marks.
  • Shortbread keeps for several days at room temperature. It can be stored covered in pie plates, or stacked in a sealed container with wax paper between the layers.

OM NOM NOM!

    Read More

    Bready or Not: Apple Shortcake

    Posted by on May 18, 2022 in apples, Blog, Bready or Not, breakfast, cake | 0 comments

    This Apple Shortcake is fussy to make, but the results are absolutely delicious!

    Bready or Not: Apple Shortcake

    I modified this from a recipe in Bake from Scratch, the September/October 2020 issue. There, they describe this style of shortcake as a New Zealand favorite.

    Bready or Not: Apple Shortcake

    Here in American, I grew up with strawberry shortcake (and loved the cartoon and toys for Strawberry Shortcake in my earliest years), and thought of fruit shortcakes as being simply made in individual portions. I was intrigued by this idea of it being like a cake and pie hybrid.

    Bready or Not: Apple Shortcake

    The most annoying thing about the recipe is that I found the dough to be quite sensitive–but this also might be an Arizona problem, as my kitchen year-round is hotter than many get. The good thing is that the recipe makes a lot of dough, so it’s easy to patch any tears or holes with a bit of the leftovers.

    Bready or Not: Apple Shortcake

    The baked shortcake is dense and delicious, with perfectly-spiced apples in a kind of shortbread sandwich.

    Bready or Not: Apple Shortcake

    The shortbread keeps okay at room temperature up to 2 days. If you’re feeding a small crowd, no prob–cut it into individual pieces, encase in plastic wrap, and freeze. It keeps fantastically that way.

    Modified a lot from Bake from Scratch, September/October 2020 issue.

    Bready or Not: Apple Shortcake

    This recipe is delicious, though is time-consuming to assemble. It helps to break the recipe into two days: make the shortcake crust, then later make the entire cake. The shortcake is best eaten within two days, but keeps very well frozen in slices.
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cake
    Author: Beth Cato

    Equipment

    • food processor
    • food scale
    • 9×9 pan
    • Rolling Pin
    • pastry brush

    Ingredients

    • 4 cups all-purpose flour plus more for rolling
    • 1 cup plus 3 Tablespoons white sugar divided
    • 1 3/4 teaspoons baking powder
    • 1 1/4 teaspoons plus 1/8 teaspoons kosher salt divided
    • 1 cup cold unsalted butter
    • 3 large eggs divided
    • 3/4 teaspoons almond extract
    • 1/2 teaspoon vanilla extract
    • 3 large apples such as Granny Smith and Pink Lady
    • 1 lemon zested and juiced
    • 2 teaspoons corn starch
    • 1 teaspoon ground cinnamon
    • turbinado sugar optional to sprinkle on top

    Instructions

    Make the crust

    • In the bowl of a food processor, pour in the flour, 1 cup sugar, baking powder, and 1 1/4 teaspoons salt, then pulse until combined. Cut the butter into cubes and add to the bowl, pulsing until the mixture resembles coarse crumbs. Add 2 eggs and the extracts. Pulse to bring the dough together so that it's moist but not sticky; if it doesn't come together, add a small amount of water and pulse more.
    • Turn out the dough to press it together. Use a food scale to weigh the dough and divide it in two. Wrap each piece with plastic wrap. Chill in fridge for at least 30 minutes, or up to a few days.

    Assemble the shortcake

    • Preheat oven at 350-degrees. Let the dough stand at room temperature for about 10 minutes. Sprinkle flour on a flat surface and roll out one portion of dough to make a 13-inch square. Set the pan on top as a guide to cut an even 9×9 square.
    • Line pan with foil and apply nonstick spray. Place cut square inside. It’s okay if it tears as its being moved–patch it with fingertips. Pat the leftover dough up the sides of the pan to completely cover, sealing the edges together along the bottom and at the corners. Chill pan during the next step.
    • Peel the apples and cut into quarter-inch slices, placing them in a large bowl. Add the lemon zest and 2 teaspoons of juice. Stir to coat apples. Add the cornstarch, cinnamon, remaining 3 Tablespoons sugar, and last bit of salt. Toss everything together, coating the apples. Spread the apples evenly across the bottom of the pan.
    • Roll out remaining dough to make a 10-inch square to completely cover the top of the apples. Press overlapping edges to seal together, trimming dough if needed. Lightly beat the remaining egg then brush it over the top crust. Use a fork to poke the crust all over to create vents. If desired, sprinkle turbinado sugar across the crust.
    • Bake until crust is golden brown, about 50 minutes to 1 hour. The apples should be tender if poked with a toothpick. Let cool in pan for at least an hour. Use foil to lift shortcake onto a cutting board for easy slicing.
    • Store cake in sealed container at room temperature for up to 2 days. It can also be cut into individual slices and frozen for later enjoyment.

    OM NOM NOM!

      Read More

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | 0 comments

      This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      Oh wow. Oh wow.

      Bready or Not: Braided Cocoa and Cookie Butter Brioche

      This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
      Course: Bread, Breakfast, Dessert
      Cuisine: American
      Keyword: bundt cake, chocolate, cookie butter, yeast bread
      Author: Beth Cato

      Equipment

      • stand mixer
      • food scale
      • Rolling Pin
      • uneven spatula
      • bench knife
      • pastry brush

      Ingredients

      • 1 cup warm milk (105-110-degrees F)
      • 2 1/4 teaspoons active dry yeast
      • 2 large eggs room temperature
      • 1/2 cup unsalted butter (1 stick) melted
      • 4 teaspoons vanilla extract or vanilla bean paste, divided
      • 4 1/2 cup all-purpose flour plus more if needed
      • 1/4 cup white sugar
      • 1 Tablespoon kosher salt
      • 3/4 cup plus 2/3 cup confectioners' sugar divided
      • 2/3 cup creamy cookie butter
      • 3 Tablespoons unsalted butter melted
      • 1/2 cup unsalted butter softened
      • 1/2 cup semisweet chocolate melted
      • 1/3 cup cocoa powder sifted
      • 1 large egg white
      • 1 Tablespoon water

      Instructions

      • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
      • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
      • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
      • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
      • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
      • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
      • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
      • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
      • Preheat oven 350-degrees.
      • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
      • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
      • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
      • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

      OM NOM NOM!

        Read More

        Bready or Not: Triple-Marble Pound Cake

        Posted by on Apr 6, 2022 in Blog, Bready or Not, breakfast, cake, chocolate | 0 comments

        The Triple-Marble Pound Cake is tender, soft, and has three incredible complementary flavors combined in one cake. It’s not hard to make, either, though it does dirty a few extra dishes.

        Bready or Not: Triple-Marble Pound Cake

        Oh yes, and it’s pretty, too. The interior reminds me of a calico cat!

        Bready or Not: Triple-Marble Pound Cake

        Something I really like about this recipe is that it is no-frills. The flavors are all built into the dough itself. There’s no need for frosting or glaze. The end result is a nice, tidy slice. You can throw it in a sandwich bag or some plastic wrap, and this is great as a to-go snack of treat. It might get crushed, but it won’t melt (and that is always a concern in Arizona!).

        Bready or Not: Triple-Marble Pound Cake

        The cake keeps well, too. Store it sealed at room temperature for up to four days. It’s also fantastic to freeze in slices to enjoy later.

        Bready or Not: Triple-Marble Pound Cake

        Greatly modified from Bake from Scratch Sep/Oct 2020.

        Bready or Not: Triple-Marble Pound Cake

        This pound cake is marbled with three colorful flavors: chocolate, caramel, and vanilla. The texture is tender but still durable, making this a great cake to slice and take as a snack on the go!
        Course: Breakfast, Dessert, Snack
        Keyword: cake, caramel, chocolate, loaf cake
        Author: Beth Cato

        Equipment

        • 9×5 loaf pan
        • parchment paper
        • food scale

        Ingredients

        • 3/4 cup unsalted butter (1 and a half sticks) softened
        • 1 1/2 cups white sugar
        • 3 large eggs room temperature
        • 1 3/4 cups all-purpose flour
        • 1/2 teaspoon kosher salt
        • 1/4 teaspoon baking powder
        • 1/2 cup vanilla Greek yogurt or sour cream
        • 1/4 cup jarred caramel or dulce de leche
        • 1/3 cup dark chocolate melted and cooled slightly
        • 1 Tablespoon Dutch-process cocoa powder sifted
        • 2 teaspoons vanilla extract

        Instructions

        • Preheat oven at 300-degrees. Cut a piece of parchment to fit like a sling inside the pan, extending up both long sides. Apply butter or nonstick spray in the pan, then set the parchment inside and spray it again.
        • Beat together butter and sugar until fluffy. Add eggs, beating well after each addition.
        • In a separate bowl, combine the flour, salt, and baking powder. Gradually add the dry ingredients in with the wet, adding in the yogurt/sour cream as well.
        • Either by using a food scale or by eyeballing, divide the dough into three roughly equal portions.
        • If the caramel/dulce de leche is stiff, microwave briefly in a microwave-safe bowl to make it looser. Mix that into one portion of dough.
        • Add the cocoa powder with the melted chocolate, and fold that into a second portion of dough until the color is even throughout.
        • To the third portion, mix in the vanilla to completely incorporate.
        • Set a tablespoon with each portion. Scoop vanilla and chocolate to form a checkerboard-like formation in the bottom of the loaf pan. Add scoops of caramel dough sporadically over top. Tap pan to settle the dough. Repeat, mixing up the pattern so that different colors are near each other, tapping the pan on occasion. Once all of the dough is in the pan, use a butter knife to gently swirl for an extra marbling effect on the top. Tap pan again to level and work out bubbles.
        • Bake for 1 hour 40 minutes. Check the middle with a toothpick. If it’s still wet, bake longer, checking every few minutes for doneness. Once it passes the test, let cool on stove top for 10 minutes, then use the parchment sling to lift the loaf onto a rack to cool completely.
        • Cake can be served warm or at room temperature. It will keep for up to 4 days in a sealed container. It can also be frozen in slices for later enjoyment.

        OM NOM NOM!

          Read More

          Bready or Not: Crescent Rolls

          Posted by on Mar 16, 2022 in Blog, Bready or Not, breakfast, yeast bread | 0 comments

          Crescent Rolls are a classic yeast bread side. This recipe guides you through the steps to make these tear-apart hot bready bits of heaven.

          Bready or Not: Crescent Rolls

          As I grew up, the only fresh crescent rolls I got to have came out of a can, and they were a real treat. Those still have a major advantage in convenience.

          Bready or Not: Crescent Rolls

          Here’s the thing, though–from-scratch rolls do take a while to make, but this recipe makes a big batch (24) and they are fantastic to freeze. That means if you dedicate a day to bread-making, you can portion out your rolls and freeze a bunch to last for weeks.

          Bready or Not: Crescent Rolls

          That also involves some measure of self-control, because these Crescent Rolls are AMAZING.

          Bready or Not: Crescent Rolls

          These things are enriched, meaning they include both milk and butter. That gives them a soft, tender texture inside. They are also brushed with butter before and after baking, because butter makes everything better.

          Bready or Not: Crescent Rolls

          There’s nothing quite like unspooling a hot, steamy Crescent Roll, the dough flaking apart between your fingertips.

          Recipe modified from Bake from Scratch November-December 2018.

          Bready or Not: Crescent Rolls

          Homemade crescent rolls take some time but are straightforward to make using this recipe! The result is delicious rolls that keep well at room temperature for several days and can be frozen for later, too! Makes 24 rolls.
          Course: Bread, Breakfast
          Keyword: yeast bread
          Servings: 24 rolls
          Author: Beth Cato

          Equipment

          • kitchen scale
          • two large baking sheets
          • parchment paper
          • pizza cutter
          • pastry brush

          Ingredients

          • 4 1/4 cups bread flour
          • 1 Tablespoon plus 1 1/2 teaspoons instant yeast
          • 1 Tablespoon kosher salt
          • 1 cup milk
          • 1/2 cup unsalted butter 1 stick
          • 2 Tablespoons white sugar
          • 2 Tablespoons honey
          • 1 large egg room temperature
          • 1 large egg yolk room temperature
          • 1/4 cup unsalted butter half stick, melted

          Instructions

          • Using a stand mixer with a dough hook attached, combine the flour, yeast, and salt.
          • Use a microwave or stove top to warm the milk, butter, sugar and honey to about 120-degrees (if it gets above that, give it a few minutes to drop down). Add the warm milk mixture to the flour until just combined, scraping the bowl as needed. Follow up with the egg and egg yolk, and continue to beat for about 6 more minutes. The dough should be smooth and elastic.
          • Add nonstick spray to a large bowl. Drop in the dough, flipping it to grease the surface all over. Cover with a towel or plastic wrap and let rise in a warm spot until it is doubled, about 45 minutes.
          • Line two baking sheets with parchment paper.
          • Punch down the dough in the bowl. Lightly flour a work surface. Use a food scale to weigh the dough; divide it in half. Keep one of the halves covered while the other is rolled out to a foot-wide circle. Use a pizza cutter or knife to slice it into twelve triangles, like a pizza.
          • To form a crescent roll, start at the wide end of a dough piece and roll it up, tucking and pressing the pointed tip underneath. Set spaced-out on a prepared pan. Repeat to form more rolls. Cover with a towel or plastic wrap to rise another 45 minutes to an hour.
          • Near the end of the rise, preheat the oven at 375-degrees. Melt the half stick of butter and brush about half over the rolls.
          • Place both sheets on racks inside oven and bake for 7 minutes. Switch placement of baking sheets on the racks. Bake for another 5 to 8 minutes, until they are a nice golden brown. Brush on the rest of the butter.
          • Eat immediately, while warmed, or at room temperature. Crescent rolls will keep in a sealed bag for at least 2 days, and can also be frozen for later enjoyment.

          OM NOM NOM!

            Read More

            Bready or Not: Irish Coffee Coffee Cake

            Posted by on Mar 9, 2022 in alcohol, Blog, boozy, Bready or Not, breakfast, cake | 0 comments

            Irish Coffee Coffee Cake! Yes, the word “Coffee” is intentionally in this recipe’s name twice. That’s because it’s a coffee cake that includes coffee, and also a nip of whiskey, because why not?

            Bready or Not: Irish Coffee Coffee Cake

            I can tell you why the whiskey should be there–because it adds a fresh zip of flavor to an already delicious cake.

            Bready or Not: Irish Coffee Coffee Cake

            This is a recipe that take some effort. It dirties a lot of dishes. However, it’s also a special cake that looks and tastes like it required that extra effort.

            Bready or Not: Irish Coffee Coffee Cake

            Really, this is a cake to make to impress guests or for a brunch or a birthday or holiday event. I’m posting it over a week in advance of St. Patrick’s Day so that some folks can perhaps throw it together this weekend! Note that this cake freezes very well, too.

            Bready or Not: Irish Coffee Coffee Cake

            When I do recipes that include alcohol, I inevitably get asked: what did you use? Also, I don’t drink, can I omit the alcohol? To the first question, I used Green Spot whiskey, which is my personal favorite. As to the second, I haven’t tried the recipe without whiskey, but I imagine it would be just fine, especially if you like a strong coffee flavor.

            Bready or Not: Irish Coffee Coffee Cake

            Baking the cake as described below, the result is a lofty, spongy cake with a zing of whiskey and a deep coffee flavor. The moist crumb is a lovely contrast to the crumble layers through the middle and on top.

            Modified from Bake from Scratch Jan/Feb 2019 issue.

            Bready or Not: Irish Coffee Coffee Cake

            This is a luxurious coffee cake with espresso powder used throughout and a refreshing nip of whiskey in the mix as well! The cake is lofty, moist, and oh so good.
            Servings: 9 pieces
            Author: Beth Cato

            Equipment

            • 9-inch square pan
            • food processor
            • offset spatula

            Ingredients

            Irish Whiskey Streusel

            • 1 3/4 cups all-purpose flour
            • 1 cup brown sugar packed
            • 2 teaspoons espresso powder
            • 1 1/4 teaspoons ground cinnamon
            • 1/2 teaspoon kosher salt
            • 1/2 cup plus 2 Tablespoons cold unsalted butter cubed
            • 1 Tablespoon Irish whiskey

            Coffee Cake

            • 1/2 cup unsalted butter 1 cube, softened
            • 1 cup white sugar
            • 2 large eggs room temperature
            • 2 cups all-purpose flour
            • 1 1/4 teaspoons baking powder
            • 1/2 teaspoon baking soda
            • 1/2 teaspoon kosher salt
            • 2/3 cup whole buttermilk or soured milk, see note
            • 1/3 cup Irish whiskey
            • 2 Tablespoons espresso powder
            • 2 teaspoon vanilla extract

            Instructions

            • In a food processor, pulse together the flour, brown sugar, espresso powder, and salt. Drop in the butter and whiskey, and pulse again until it forms pea-sized crumbs. Chill mix in fridge. Note that the streusel can be made a day ahead of the rest of the cake.
            • Preheat oven at 350-degrees. Line a 9-inch square pan with foil to extend up all four sides. Apply nonstick spray.
            • In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time.
            • In another bowl, mix together flour, baking powder, baking soda, and salt. In a different bowl, combine the buttermilk/soured milk, whiskey, espresso powder, and vanilla, stirring gently until the espresso powder is dissolved and not clumpy.
            • Gradually mix the dry ingredients and the wet ingredients into the butter and sugar, alternating back and forth, until everything is combined.
            • Spoon about half the batter into the prepared pan; batter will be thick, and an offset spatula will make it easier to even out. Sprinkle half the streusel mix over the batter. Dollop on the remaining batter and even out again. Crumble the rest of the streusel over the top.
            • Bake about 40 to 45 minutes, until the middle of the cake passes the toothpick test. Cool completely in pan. Use the foil to lift it onto a cutting board to slice.
            • Cake pieces keep well in sealed container at room temperature for at least 3 days. Pieces can also be wrapped up and frozen for later enjoyment.

            OM NOM NOM!

              Notes

              To make soured milk, place two teaspoons lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 2/3 line called for in this recipe. Let set for about 10 minutes so that it starts to curdle.
              Read More