E. Kellogg Bed & Breakfast

Adapted from the King Arthur Flour Baker’s Companion I changed this recipe by using half whole wheat pastry flour in both the crumb and the cake. It works perfectly and is undetectable to the untrained eye. Use only all-purpose flour if you want. I suspect it would also be good with only whole wheat pastry flour. I would not use regular whole wheat flour which would change the flavor, texture and color too much for this tender, sweet cake.

Ingredients

Crumb Topping:

• 1 c. all-purpose flour
• 1 c. whole wheat pastry flour
• 1 c. granulated sugar
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• 14 tbs. unsalted butter (7 ounces)
• 1 tsp. vanilla extract
• ¾ tsp. almond extract

Cake:

• 8 tbs. (4 oz.) unsalted butter, at room temperature
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 c. sour cream (I used lowfat)
• 1 c. all-purpose flour
• 1 c. whole wheat pastry flour
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. baking powder

Directions

Makes two 9-inch rounds or one 9 x 13-inch cake

Preheat oven to 350 degrees. Butter two 9-inch round pans or one 9 x13 pan.

Make the crumb: In a large bowl, whisk together the flour, sugar, salt and cinnamon. Melt the butter in the microwave and stir in the vanilla and almond extracts. Pour the butter over the flour mixture and stir to combine until the flour is uniformly moistened and you have a sandy, moist crumb. Set aside.

Make the cake batter: In a large bowl, cream the butter and sugar with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a separate bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low to medium or stir with a large spoon until evenly combined.

Pour the cake batter into the prepared pan(s). Sprinkle the crumb mixture over the batter with your fingers, covering the batter completely. Bake for 20-25 minutes for 9-inch rounds or 30-35 minutes for a 9 x 13 pan. Cake is done when a toothpick or cake tester comes out clean and the sides are light gold and slightly pulling away from the edge of the pan. Cool cakes in their pan(s) on a wire rack.