Monday, June 25, 2018

New Delhi Crumb Cake - Zingerman's Bakehouse

The crumbs may just be the best part of this cake.


Crumb cake did not come into my life until I moved the the US. I've had my share of fruit crumbles but for some reason crumbs cakes did not take off in Australia.  After trying this cake I am convinced that there needs to be a campaign to show them what they are missing.




This recipe for a New Delhi Crumb Cake comes from Zingerman's Bakehouse by Amy Emberling and Frank Carollo.  Zingerman's Bakehouse is an artisanal bakery located in Ann Arbor, Michigan. The bakehouse actually started out baking bread only for Zingerman's Deli, but after a few years they opened a retail store and the rest, as they say, is history. Also part of Zingerman's Bakehouse is Bake!, a hands-on teaching bakery - oh how I'd love to have the opportunity to attend some of their classes.  This is more than a cookbook, this is the heart and soul of a community, a business that you can tell cares about its employees and gives them a voice, and strives to provide only the very best baked goods for its many customers. I love reading cookbooks as if they are a novel and this one is absolutely perfect for this. It starts off with letting you know how to set the stage to be successful with your baking,  flows into how they started out and how important it is to create a great place to work, and then they jump into recipes for breads, biscuits, pies, cakes, and cookies. I have already bookmarked so many recipes, that I've decided I really just should bake through the entire cookbook - and you should too!




The recipe suggests that this recipe should be started the day before if possible so that you can allow the crumb topping to dry out a little.  By doing this it will be less likely to sink into the batter when you place it on top.  I read this too late, but my cake still seemed to work our just fine - I did lay the crumbs out on a tray whilst I was mixing the cake batter to help it dry a little bit. The spices in the topping are some of my favorites - cardamom, ginger, and cloves - so I went out on a limb and doubled the amounts called for in the recipe.  The coconut was omitted from the recipe as I have coconut haters in the family - shocking I know!





Whilst making the cake I was a little worried that the cake may be a little sweet, but it was perfect as the saltiness from the pistachios in the crumb topping was the perfect foil for it.  The cake has a lovely soft, vanilla-flavored crumb, that cuts beautifully and the crumb topping is the perfect combination of spicy-salty-sweet. The cookbook suggests that you serve it with some fresh fruit and a mango, coconut, or ginger gelato which seems like a great idea to me. I also think a little coconut or ginger whipped cream would go nicely with it. Since I didn't have any of these we had it unadorned, and nobody complained one little bit - they were too busy enjoying this fabulous cake.

Make sure you check back here soon for more delicious goodies from the Zingerman's Bakehouse cookbook - and go grab the book for yourself so you can start baking along too from the 65 amazing recipes!


New Delhi Crumb Cake
Printer Friendly Recipe

Ingredients
Crumb Topping ~

  • 15ml (1 tablespoon) coconut oil
  • 45g (3 tablespoons) butter, at room temperature
  • 60g (½ cup + 1 tablespoon) all-purpose flour
  • 60g (5 tablespoons) brown sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 30g (½ cup) sweetened flaked coconut
  • 50g (½ cups) coarsely chopped pistachios

Cake ~

  • 260g (1¼ cups) granulated sugar
  • 150g butter, at room temperature
  • 2 large eggs
  • 150g (½ cup + 2 tablespoons) sour cream
  • 5ml (1 teaspoon) vanilla extract
  • 220g (1½ cups) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Powdered sugar for decorating


Preparation
Topping ~

  1. If possible make the topping the day before and let it dry overnight. Doing this makes it less heavy, and it will be less likely to sink into the batter.
  2. Melt the coconut oil and the butter together in a small skillet.
  3. In a small mixing bowl, combine the flour, brown sugar, cardamom, ginger, and cloves and whisk to combine.
  4. Add the melted coconut oil and butter to the dry ingredients and combine with a fork until well mixed and crumbly, taking care not to over-mix it or it will turn into a paste.
  5. Add the coconut and pistachios and mix with your fingers to combine.
  6. Spread the topping on a sheet tray and let dry.

Cake ~

  1. Preheat the oven to 180℃ (350℉).
  2. Prepare a 22cm (9-inch) springform pan, lining the base with foil and then spraying the bottom and sides with baking spray; set aside.
  3. Combine the sugar and butter in the bowl of a stand mixer.
  4. Cream with the paddle attachment on medium speed until the color lightens.
  5. Add the eggs, one at a time, creaming thoroughly after adding each one until the mixture is is homogeneous.
  6. Add the sour cream and vanilla, and mix until light and creamy.
  7. Combine the flour, baking soda, and salt in a separate bowl, and mix to combine.
  8. Add the dry ingredient gradually ti the creamed mixture and mix until smooth and homogeneous, stopping to scrape down the sides.
  9. Pour the batter into the prepared cake pan and use a spatula to spread the batter evenly.
  10. Evenly distribute the topping over the cake batter, making sure to put the topping along the edge.
  11. Bake the cake for 55 minutes, the topping should be golden and a cake tester inserted in the center should come out clean.
  12. Set aside to cool to room temperature before serving.
  13. Sift powdered sugar over the top if desired.



Disclaimer: Zingerman's Bakehouse was sent to me for review. I was not financially compensated and the opinions in this review are my own.

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