Extra crumb snacking cake
Due to Covid people adopted different hobbies to occupy themselves during quarantine, and surprisingly they found within themselves the potential to hone their baking skills (thanks to banana bread going viral at that time).
Many bloggers started doing cooking & baking videos at home to kill the boredom and entertain people who’ve been locked in their homes.
Jessie reserved herself a place through her gleeful baking videos with animated sounds while mixing the ingredients and brought peace to stressful minds at that time.
Jessie Sheehan wrote a book about it and you can feel her joyful and friendly tone through her words in the book.
Her way of simplifying the method for a great baking result everytime, will make you want to bake more recipes from the book and comeback for more.
There’s so many delicious things I want to make from the book -
strawberry cream bars, olive oil hazelnut granola, salted honey ginger icebox, and many many more.
I’ve chosen this recipe to share on my blog from her book.
Enjoy.
Cooking spray or softened unsalted butter for pan FOR THE CRUMB TOPPING
2¼ cups (277 g) cake flour
1 cup packed (200 g) dark brown sugar
1½ teaspoons ground cinnamon
¾ teaspoon kosher salt
¾ cup (169 g) unsalted butter, cold and cubed
FOR THE CAKE
½ cup vegetable oil
1 cup (200 g) granulated sugar
1½ teaspoons vanilla extract
2 large eggs
½ cup (115 g) sour cream
¼ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1½ cups (185 g) cake flour
1.Heat the oven to 350°F and grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite ends of the pan.
2.To make the crumb topping, whisk together the cake flour, brown sugar, cinnamon, and salt in a medium bowl. Rub in the butter with your fingers until small (and big) crumbs form. Refrigerate while you make the cake batter.
3.To make the cake, whisk together the oil, granulated sugar, and vanilla in a large bowl for 30 seconds. Whisk in the eggs, one at a time, and then the sour cream. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Sift the cake flour over the wet ingredients and gently fold it in with a flexible spatula just until the last streak disappears. The batter will be lumpy. Don’t overmix.
4.Scrape the batter into the prepared pan and sprinkle with the chilled crumbs. Bake for 55 to 60 minutes, rotating the pan at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with only a moist crumb or two and the crumbs are lightly browned.
5.Remove from the oven and let cool in the pan for about 20 minutes, or until you can safely lift the cake out by the parchment overhang without burning yourself. Run a butter knife around the edges if it resists. Serve warm or at room temperature. Keep the cake, wrapped, on the counter for up to 3 days.
Copyright © 2022 by Jessie Sheehan
All rights reserved For information about permission to reproduce selections from this book, write to Permissions, Countryman Press, 500 Fifth Avenue, New York, NY 10110
