New York Crumb Cake is quite a popular item at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.
Tossing the blueberries with a bit of flour keeps them from sinking during baking. When making streusel, squeeze the mixture into large crumbs so it forms a crisp topping as it bakes instead of melting into the batter.
When winter hangs on past its welcome, the only solution is to bake it away. This homey spiced coffee cake is good for dessert and even better at breakfast or teatime -- especially when offered while it's still warm from the oven. As the cake bakes, the aroma of cardamom will make your house smell like an exotic corner of heaven. A buttery brown-sugar streusel
adds soft ripples through the middle and crunch on the top.
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).