OLD-FASHIONED CINNAMON STREUSEL BREAKFAST CAKE
From Greg Mistell, Owner/Head Baker, Fleur de Lis Bakery and Cafe
3930 NE Hancock, Portland
Brown Butter Streusel
1/4 vanilla bean
8 Tbsp (1 stick) unsalted butter
1 1/4 cups all-purpose flour
1 1/4 cups muscovado sugar (brown sugar can be substituted)
1 1/2 tsp cinnamon
1/2 cup chopped walnuts or hazelnuts (optional)
Slice the vanilla bean, scrape out the seeds and put the bean and the seeds along with the butter into a small saucepan over low heat. Cook the butter until it bubbles, stir until it bubbles again and the mixture has a brownish hue and a nutty smell. Discard the bean and set the mixture aside. Mix together flour, sugar, cinnamon, salt and nuts. Add the brown butter and combine until crumbly. Set aside.
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter
1 1/2 cups unrefined raw sugar
1 egg yolk
1 tsp vanilla
1 1/2 cups buttermilk (room temperature)
2 cups apples, or any other firm ripe fruit, sliced
Sift together the flour, baking powder, baking soda and salt. Set aside. Cream together the butter and sugar until light. Add the eggs and the yolk one at a time, mixing well after each addition. Mix in the vanilla. Alternate adding the flour with the buttermilk, starting and ending with the flour. Do not overmix.
Prepare a 9-inch springform pan with butter and a light coating of flour. Scrape half the batter into the pan. Sprinkle half the streusel evenly over the batter. Layer the fruit on top of the streusel. Scrape the remaining batter on top of the fruit and sprinkle on the remaining streusel. Bake in a 375-degree oven for 65 minutes or until a cake tester inserted into the cake comes out clean. Wait 10 minutes and remove the outside of the pan. Serve the cake while still warm with whipped cream if desired.