Crumb cake pro#
Don’t need a whole container of buttermilk at once? Pro tip: freeze it! Freeze buttermilk in ice cube trays (measure your trays to figure out the volume) and pull out buttermilk cubes whenever you need them for a recipe! Two Ingredient Homemade Jam While it will work in a pinch, your buttermilk-based recipes are going to be even better using real buttermilk. While this does lower the pH, the lactose in the milk doesn’t fully convert to lactic acid and undergo the classic clabbering process, and the faux “buttermilk” doesn’t get quite as thick and tart. There are a lot of “hacks” for buttermilk out there - adding cream of tartar, or letting regular milk sit with lemon juice or vinegar to lower the pH of the milk. The acidity of buttermilk contributes both to the leavening of baked goods (by reacting to carbon dioxide) and breaks down tough strands of gluten, making baked goods more moist and tender than using regular milk.
You know what’s coming, right? It’s time for my favorite subject… kitchen chemistry! Kitchen Chemistry It’s easy, it’s quick, and it has the perfect light crumb, thanks to one of my favorite baking ingredients. The cake layer of this is my favorite buttermilk-based coffee cake. Any other berries, like strawberries, blueberries, or blackberries, can be substituted for raspberries. To add frozen raspberries to the cake, add straight from frozen without thawing. If you’re using frozen raspberries for the jam, add a few minutes to the cooking time. Raspberries: Either fresh or frozen raspberries can be used for this cake.If you can’t get buttermilk, add a squirt of lemon juice to whole milk and wait for 5 minutes before adding to the batter. Buttermilk: Real buttermilk will have the best texture and flavor – and especially if you can use thick, high-fat buttermilk.Egg: The egg should be at room temperature to incorporate fully in the batter.Vanilla Extract: If you love almond flavor, you could substitute almond extract for the vanilla extract (or use in addition to the vanilla extract).
Sugar: Granulated sugar is used in the jam, cake batter, and cinnamon crumble.Butter: The butter should be room temperature for the cake batter – still cool and able to be indented with a finger.Salt: Use table salt, sea salt, or Morton’s kosher salt if using Diamond Crystal, adjust as necessary.Baking Powder/Baking Soda: Because this cake batter is acidic, we’ll be using both baking powder and baking soda as leavening agents.To keep this cake gluten-free, use a 1:1 baking mix. Flour: Use all-purpose flour, either weighed in grams or properly measured (fluff the flour with a fork and scoop it into the measuring cup).To make this cake, you’ll need to gather the following ingredients: This cake has three parts, but don’t let that turn you away: it comes together quickly and easily. (Not someone who routinely has unexpected guests stop by? This cake is also a perfect “it’s Thursday and I would like a cake for breakfast or dessert, please, kind of a cake!) Minimal prep work, maximum deliciousness – and the perfect to have up your sleeve for unexpected guests.
It’s like the best comfort food dinner version of cooking. Covered with a buttery crumb streusel, there’s a texture contrast between the soft cake and the slightly crispier streusel.īut best of all - they’re easy and fast. Without heaping piles of frosting, they rely on flavorful ingredients - like fresh berries - to take a starring role. Breakfast cakes, like this raspberry crumb cake, are some of my favorite cakes to bake (after bundt cakes, of course!).
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