I just had to share this with you (and the future me, in case I forget).
It is only just the best coffeecake I can recall ever eating! It’s a yeasted dough, soft, moist with incredible crumbles of streusel on top.
I just bought, on a whim, a copy of the newest “Cooks Country” magazine. We were browsing the shelves at Barnes and Noble on my dear hubby’s birthday, before going out to dinner. Bookstore exploring is a long standing tradition, going back to our dating years, in the age of the dinosaur (or the age of the used bookstores on every corner).
Again, I hate including posts with no pictures. I make this often enough, I will be able to put a snap of it soon though. But in the mean time, aren’t these old photos cool?
Okay, now (2 1/2 months later) I have the pics! I woke up this morning and it was foggy out. We should be hot as blazes out there in early Sept., but this is an unusualy cool summer. (horray!)So, as a reflex action when I see cool weather in the mornings, I turned on the oven and thought about what to pop into it. I have buttermilk. We have guests who spent the night. Crumbcake is easy-breezy to make, good for sharing, yep, thats the one. So here you go with the rest of the original post, and new pictures.
This is Grandma Janets (above left) Crumb cake. I swear that Mimis cafe stole this idea from her for their “buttermilk spice muffins”. The original recipe calls for sour milk. I know you can “sour” milk by adding lemon juice to milk and waiting a bit. But I just use buttermilk. It gives it fabulous texture and flavor. And I have a whole thing about sour milk and milk in general. (←click the ‘milk ‘if you really want to know). Continue reading “Grandma Janets Fabulous Crumbcake”→