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We’ve been enjoying unseasonably warm weather in the big BK this past week, which has put a spring into my pregnant waddle, and apparently, Spring into my taste buds.  It even inspired me to dust off the Kitchen Aid stand mixer one last time before our newest addition to the kitchen staff makes her way here…possibly in the next two days.   That’s right, just two short days until the date that has been circled on the calendar for the past 9 months is upon us, which makes Husband an absolute wreck every time he sees my phone number on his caller ID, and makes me obsessively clean bathrooms while listening to Erasure.  What Mama could really use is a good, stiff Grey Goose Gimlet, but today, she’ll settle for Crumb Cake.

But not just any Crumb Cake, mind you.  If you are gonna do cake, you gotta do it right, and that means Barefoot Contessa style.

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The Barefoot Contessa’s Blueberry Crumb Cake

For the crumb

1/4 cup sugar
1/3 cup brown sugar, lightly packed
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick sweet butter, melted
1 & 1/3 cups all-purpose flour

For the cake

6 tablespoons sweet butter, at room temp (I leave it out overnight)
3/4 cup sugar
2 extra-large eggs, room temp
1 teaspoon vanilla extract
1/2 teaspoon lemon zest, grated
2/3 cup sour cream
1 & 1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup fresh blueberries
confectioner’s sugar (for sprinkling)

Step 1: Preheat your oven to 350F.  Combine the crumb ingredients in a small bowl, mix well, and set aside.  Step 2: Cream the butter and sugar together with an electric mixer, on low speed, for 4 – 5 minutes, until light.  Step 3: Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. Step 4: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Step 5: With the mixer on low speed, add the flour mixture to the batter until just combined. Step 6: Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.  Step 7:  Pour batter into a round, 9 – 10 inch cake pan (I used a 10 inch springform) that you have greased and floured (I took the added step of using parchment paper), and spread evenly in pan. 

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Step 8: Using your fingers, break the crumb topping and scatter all over the top of the batter.

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Step 9: Bake in the preheated oven for 40 – 50 minutes, checking that the cake is done by inserting a butter knife ir cake tester intot he center of cake until it comes out clean (my cake took 50+ minutes).  Step 10: Cool completely, and dust with confectioner’s sugar.

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