I’m back! (Although, sadly, Passover is approaching. I’m hoping the April recipes are posted soon, so I can work ahead.)
I don’t like fruit; you all know that. I have actually skipped TWD recipes because they were fruit-based. But my two weeks of slacking guilted me into making this cake, and I am so glad I did.
This week’s recipe was Blueberry Crumb Cake. I like crumbs. I don’t like blueberries.
I decided this sounded like a breakfast cake, so breakfast it was. In a pathetic attempt to make it a touch more healthful, I used my beloved King Arthur white whole-wheat flour. See? It’s breakfast! It’s whole-grain!
So I used the flour and I used frozen wild blueberries (because they’re smaller) and I used pecans rather than walnuts in the crumbs (because I like them better), but other than that I made this straight, exactly as Dorie prescribes. I even used the lemon zest, which I have left out of every single recipe I’ve ever made that has called for it. (I actually had to look up what zest is, because I was unsure, although #2 Son told me, and he was right.)
We had it for Monday breakfast, to celebrate the fact that Husband didn’t have to go to work for a whole week. Happy vacation! We’re not going anywhere, although he’s going to spend a few days with his father, but vacation is vacation!
Despite my worries about the whole fruit thing, it is delicious. Really delicious. The best fruit cake I’ve every had, and right up there contending for the spot of best cake ever. It’s moist (I never know when to take cakes out, so I generally get it wrong; got this one right) and flavorful (I actually likes the slight lemon flavor from the zest!), and the crumbs on top lend the perfect amount of sweetness. Magnificent. There have been TWD recipes that I haven’t been terribly impressed with, but this is not one of them.
And the gang says:
Husband: Delicious breakfast cake. It was just phenomenal. I wish I’d had some coffee with it. [I tried to pin him down. Didn’t work.] It was just awesome. The whole thing, the sweetness and the … I don’t even know what you’d call it. [He’s a writer.] It almost tasted like toasted whole grains, like a meal.
#1 Son: Really delicious. Moist, great flavor, and the praline on top was simply magnificent.
#2 Son: Please can I have some more? It could have used a bit fewer blueberries in my second slice, because they overwhelmed the praline topping. The praline really makes it much better; it would not work without the praline. Yum. Please?
I guess the takeaway here is that my family is considerably less erudite when they like something than when they don’t. They liked this cake, a lot.
Go check out the hundreds of other versions of this cake, and then get yourself a copy of Baking: From My Home to Yours by Dorie Greenspan and make it. Blueberry Crumb Cake was chosen for us this week by Sihan of Befuddlement (or maybe Walking in the Rain?), so you can also just head over there to get the recipe. But make it you must, no matter how you feel about fruit in your cake.