|I thought the crumb topping would sit on top, but it sank into the cake imbuing each bite with caramel and cinnamon.|
Since I work primarily with U.S. Navy Seabees and Civil Engineer Corps Officers, everyone I work with thinks I’m a great writer. People often ask me to edit documents and presentations for them or to write papers or articles from a list of facts. I do this so often, that people come to me and say, “I need you to Susanize this.” I take it as a great compliment and realize that I “Susanize” a lot of things.
|Filling sandwiched between layers of cake batter ~ before topping was added.|
When I saw this recipe for Brown Butter, Ginger, and Sour Cream Coffee Cake in the November edition of Bon Appetit, I tore it out & saved it. Like any good food blogger, I have a pile of recipes at the ready. This morning, when I felt like baking, I came across this recipe and decided to try out. Brown Butter has such an addictive flavor.
Since I don’t care for Ginger in sweets, I substituted Penzeys Baking Spice for all of the spices in the cake. For the filling and topping, I used 1 Tablespoon Baking Spice and 1/4 cup Cinnamon Chips for the 1/2 cup crystallized Ginger. I also used Walnuts in place of Almonds.
Even though there’s only one cup of Brown Sugar in this recipe, it imbues the cake. The Browned Butter and Whole Wheat Flour give it a graham and nutty flavor. This is a dense cake that can be served any time of day.
|Sun setting over Santa Cruz Island ~ from Ventura Harbor|