Monday, April 11, 2016

Crumb cake with orange marmalade and "Girls"

Crumb cake with orange marmalade / Bolo com geleia de laranja e cobertura streusel

I am here today to make a confession: after trying a couple of times to watch Girls, I finally binge watched the show on a weekend while in bed with a cold. As I watched the episodes, it became clearer to me why I’d hated it in the past: I had a hard time believing that people could be that stupid. I tried to remember things from my twenties and I kept thinking that well, thank heavens I did nothing (or almost nothing) like those girls. I finally understood the reason why watching Girls made me suffer so much: it bothered me to watch people making one mistake after the other, making one bad choice after another.

Maybe that makes a bad person. I don’t know. :S

I hope that I can make up for that by sharing baked goods with the people I love, like I did with this cake: I used orange marmalade and found it that its bitter taste went really well with the sweet of the cake batter and the topping, but if you’re not into bitter flavors swap the marmalade for any other jam you prefer.

Crumb cake with orange marmalade
slightly adapted from the always wonderful Food & Wine magazine

Streusel topping:
½ cup (88g) light brown sugar, packed
½ cup (70g) all-purpose flour
½ teaspoon cinnamon
¼ teaspoon table salt
4 tablespoons (56g) unsalted butter, cold and diced

2 cups (280g) all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon table salt
½ cup (113g/1 stick) unsalted butter, softened
1 cup (200g) granulated sugar
3 large eggs
¾ cup (180ml) whole milk
½ cup orange marmalade

Preheat the oven to 180°C/350°F and butter a deep 20cm (8in) square metal baking pan.

Topping: in a medium bowl, mix the brown sugar with the flour, cinnamon and salt. Add the 4 tablespoons of diced butter and, using your fingertips, rub the dry ingredients with the butter until evenly moistened, then press the mixture into clumps. Refrigerate the streusel until chilled, about 15 minutes.

Meanwhile, make the cake: in a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs, one at a time. Scrape down the side of the bowl, then beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients, until just incorporated. Don’t overmix.

Transfer the batter into the prepared pan, spreading it in an even layer. Dollop the orange marmalade evenly over the batter and sprinkle the streusel evenly on top. Bake for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. (Some of the streusel will sink into the cake.) Transfer the pan to a rack and let the cake cool completely in the pan. Cut into squares and serve.

Makes 16


Dani H said...

I've made streusel topping literally for decades and it never occurred to me to add a bit of salt -- thank you for that! I also never thought to chill the mixture even though I always make it first. I can't wait to try it!

This is also the first recipe I've seen with a layer of marmalade or jam which seems like the perfect addition. So happy I saw your post today.

Abby said...

I totally get that! But I do love that show. Much like SITC, to me it's like they're each one part of one girl but split to create metaphor. However, thank God I, too, didn't make such dumb decisions, as you say! I love a good crumb cake - the more crumb the better!

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