DESSERT
MISHA'S CRUMB CAKE
Misha Kuryla-Gomez doesn't share her company's cupcake recipes, but here's another favorite from her recipe box.
CAKE:
• ½ cup (1 stick) butter
• 1 cup granulated sugar
• 2 eggs
• ¾ cup heavy cream
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ cup sour cream
TOPPING:
• 1 cup (2 sticks) butter, chilled
• 1 cup confectioners' sugar
• 2 cups biscuit mix (such as Bisquick)
• 2 teaspoons cinnamon (I usually dump in a lot more)
• Powdered sugar for serving
Grease and flour a glass or aluminum 9-by-13-inch pan (I use Baker's Joy). Heat the oven to 350 degrees.
For the cake, beat the butter and sugar with an electric mixer until light and fluffy. Beat in eggs, cream, flour, baking powder, vanilla and sour cream. (I usually put everything together in my mixer.)
Pour mixture into prepared pan.
For the topping, use the whisk attachment of your mixer, a pastry cutter or 2 table knives to cut the butter into the sugar, biscuit mix and cinnamon. Sprinkle it over the batter.
Bake for 30 to 40 minutes, until the cake tests done. Serve warm with a sprinkle of powdered sugar. Makes 12 servings.
Per serving: 548 calories (55 percent from fat), 34.1 g fat (20.1 g saturated, 10.1 g monounsaturated), 120.6 mg cholesterol, 5.4 g protein, 56.3 g carbohydrates, 0.8 g fiber, 500.4 mg sodium.
