May 5, 2010

crumby, but not crummy

I'd like to personally thank the chap or dame who first decided that eating cake for breakfast was a good and acceptable idea.



Although I enjoy oatmeal and cheesy grits (especially in the winter) and biscuit sandwiches and heck, even cold cereal as breakfast fare, I think cake is a fine way to go. I can easily convince myself that I'll get my daily dose of protein, vitamins, and other healthy stuff from my lunch and supper.

I love pancakes, but they're not ideal for occasions when I'm in a hurry (although I try my darnedest to give myself plenty of time for a leisurely breakfast). On those days, a slab of coffee cake is perfect.

Like banana bread, gazillions of coffee cake recipes are floating around out there. Some make use of sour cream, others employ cream cheese. Add-ins range from chocolate chips to orange marmalade. Many involve a streusel of some sort (and I would argue that those streusel-less recipes are simply not worth my time, effort, and ingredients...).



Speaking of a tasty streusel, it's by far the redeeming quality of this particular coffee cake. Had it not been so thick and rich and flavorful, I probably wouldn't feel as strongly about the treat as I do. The blueberries are also nice--they're plentiful and provide a nice burst of flavor in every bite. My one gripe would be regarding the cake portion--it was a bit dry. This is undoubtedly my fault--I replaced the sour cream and egg yolk with low-fat yogurt and an entire egg, respectively. Oops.

Crumby Crumb Cake
(based on this recipe, which is based on this recipe)

Crumbs:
1/3 cup brown sugar
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1 3/4 cups all-purpose flour

Cake:
1/3 cup vanilla yogurt, low fat (not recommended in lieu of sour cream)
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
2 cups blueberries, fresh or frozen

Preheat oven to 325F. Grease an 8-inch square baking pan.
To make the crumbs, in a large bowl, stir together the sugars, cinnamon, salt and butter until smooth. Stir in the flour with a spatula. It should look like a solid dough. Pat it down and set it aside.
To prepare the cake, in a small bowl, stir together the yogurt, eggs, and vanilla. In a larger bowl, mix together the flour, sugar, baking soda, baking powder, and salt. Add the softened butter and a spoonful of the yogurt mixture and mix until flour is moistened. Add the remaining yogurt mixture in two batches, beating after each addition and scraping down the sides of bowl with a spatula. Scrape the batter into the prepared pan. Sprinkle the blueberries over the batter. Using your fingers, break the topping mixture into big crumbs, about 1/2-inch to 3/4-inch in size. Sprinkle the lovely crumbs over the blueberries. Bake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.

72 comments:

Rosa's Yummy Yums said...

It must taste wonderful! I love your cute kitty!

Cheers,

Rosa

Southern Cernock said...

the cake looks gorgeous. although the top half looks more moist than the bottom half.

Faith said...

The crumb on that cake looks so moist...and the topping looks phenomenal. The crumble top is usually my favorite part of coffee cakes, but in this gorgeous cake, it would be a very close call between the cake and the topping! Definitely breakfast (or any meal) worthy. ;)

TKW said...

Aaaaaiiieee! You naughty thing! Although I rarely crave sweets, you just posted a picture of my kryptonite! I ADORE blueberry crumb cake. I haven't thought of it in years, but just one look at those photos and I need some. Right. Now.

Heaven.

oneordinaryday said...

Oh, I totally agree. I love any excuse to have dessert for breakfast. : )

Barbara said...

Interesting, Grace. I would have thought yogurt was a good substitute for sour cream. Perhaps it was lo-fat?
For some odd reason, I really don't like sweet things for breakfast. A shock, I know. However, that does not hold true for the rest of the day! I do love a fine blueberry crumb cake! And this is.
PS: Like your new layout!

Pam said...

I think it was a dame, don't you? And I am all about the streusel, I like a heavy streusel to low cake proportion. Heck, just give me the streusel.

Chanel11 said...

It's got blueberries, that makes it healthy-ish. I personally love a good cake in the morning, and evening, and in between...

Trissa said...

Yes! Thank you to whoever said we can eat cake for breakfast! I mean, it is supposed to be the most important meal of the day, let's make sure it is also the yummiest! Lovely crumb cake you've got here.

Cara said...

dude, skip the dry cake and eat a bowl of streusel for breakfast - that's the best part anyway! :)

Lucie said...

This looks like the perfect breakfast, except that I would keep going back for more and would end up being late for work!

Lynda said...

OOoooo, I love cake like this for breakfast! I like that you replaced the rhubarb with blueberries; I think rhubarb would be rather sour in this cake.
I'm surprised that the yogurt didn't work; I guess some recipes just need the full fat ingredients. Wonderful cake Grace.

Lindsey @ pickyeatings said...

I wanted to comment on your last post, so I'll do it here. I think our cats could be long lost siblings, although mine probably weighs twice as much as yours...

All Our Fingers in the Pie said...

I vote for cake for breakfast, too. Not that different from a muffin or pancake.

lisa said...

Blueberry and crumb topping are a perfect match to my mind. This would be a fine treat to wake up to!

Lorraine @ Not Quite Nigella said...

You know it looks great but I just can't eat cake of muffins for breakfast. It may just be the only thing that saves me from obesity :P

5 Star Foodie said...

Mmmm.. a crumb cake with blueberry is just heavenly for breakfast!

shaz said...

Right on Grace! Cake for breakfast is a surefire winner. And is that your kitty? Very cute!

Velva said...

Yes! Cheers to the chap who said it was okay to eat cake for breakfast :-) I love cakes like this with a good cup of coffee in the morning.

Yours looks amazing.

Bellini Valli said...

I think the person who decided cake was breakfast food should be goven highest honours...knighthood sounds good enough.

www.dhaleb.com said...

Have I been out of the loop for so long that you've changed the look of your blog and I just noticed it?!?! Less than 10 days until we move so there's light at the end of my tunnel!

Cake is the breakfast of champions! Your photos are beautiful as always!

The Blonde Duck said...

I could eat it for breakfast...and dessert...and lunch...and dinner...and brunch...and a snack...

Megan said...

I have the same argument about streusel-less cakes. The more streusel the better! Ths one looks so moist! Love cake for breakfast!

Marjie said...

Looks like plenty of nutrients in there to me, especially if you consume a nice glass of milk with it.

Pam said...

I think you have the perfect breakfast there! It looks delicious especially with the blueberries!

Melanie said...

I agree that it is the streusel topping that makes it worth it. My husband requests coffee cake at least once per morning and I have yet to make it for him. Here's to hoping your post will help me come through for him.

Natalie said...

Oh my yum. I love blueberries in baked goods. And I have no shame when it comes to eating sweets for breakfast. If there's leftover cake or brownies or ANYTHING baked on my counter, it's the first thing that goes in my mouth in the morning :)

Lori said...

Hey I just posted about my too dry red velvet cake. How funny is that? Maybe it was the weather.

Lisa-Marie said...

I would quite enjoy some of that any time of day. We have cake for breakfast quite often. I wonder if it's more acceptable here?

Julie said...

Cake for breakfast is a good thing...especially when filled with blueberries.

MaryMoh said...

Looks delicious. I would love that for afternoon tea.

Sook said...

Beautiful colors!

Carolyn Jung said...

During the week, I'm always health-conscious with breakfast by choosing oatmeal, or yogurt and fruit. But on Sunday mornings, I like to indulge a little. This crumb cake was made for a lazy Sunday, with cups of strong black coffee. Yum!

. said...

i'd like to kiss the person who made up the idea of CRUMBS. i mean when you break it down, those little gems rock. i for one can never have enough crumbs.
that first pic ms. gracie-pie is so money.

lisa said...

I LOVE coffee cakes and such for breakfast, I usually have them on the weekends. Gives me something delicious to look forward to. But a crumb cake with blueberries sounds perfect with a cup of coffee. Those blueberries look amazing--such a moist looking cake!

sweetlife said...

cake for breakfast...that's how to start the day and maybe for lunch cake again..haha great recipe..

sweetlife

Ingrid said...

That is a seriously tall crumb layer!
~ingrid

Pam said...

Cake in the morning is my kind of breakfast. I think yours looks fantastic but I'll remember to use sour cream instead of yogurt.

Sophie said...

Cake in the morning, now that's not for me,...too sweet!

Your cake looks so tempting & so tasty, dear Grace!

cookies and cups said...

Cake for breakfast is THE BEST...especially birthday cake for breakfast ;)
BUT, yours looks like it might be as good as birthday cake in the morning, and trust me, that's a huge compliment!!

pigpigscorner said...

Totally agree with you! YAY to cakes for breakfast!

Erica said...

I love crumb cake!!!!This blueberry crumb cake looks delicious. I would love to have a piece with black coffee.

Leslie said...

Oh my word!!!! There is NOTHING wrong with dessert first thing in the morning!

kimberleyblue said...

Agreed! If it doesn't have a streusel topping, I don't want it!

That ribbon of blueberry looks amazing; just what a coffeecake should be.

msmeanie said...

I think I can eat cake anytime of the day: breakfast, lunch, dinner, you name it -- I'll be there, fork in hand. And heck yes -- crumb toppings on cakes are definitely the way to go!

kat said...

Love a good cake for breakfast!

Danielle said...

My problem is...I don't leave it alone...once I've started my day with coffee cake for breakfast, it becmes something I graze on all day!
And I know I'd graze (chow, devour) this baby in a day!

Katie@Cozydelicious said...

Cake for breakfast is the best idea ever. And if you bake your cake inmuffin tins you can tell yourself it's not even cake, but real, true breakfast food! This looks so yummy!

Joanne said...

well coffee cake has the word COFFEE in it...so you must eat it for breakfast right? And snacks. And lunch. And dinner. If you're like me and eat mass amounts of coffee.

This looks oh so fantastic! I'm loving the blueberry layer. (Fruit - added breakfast incentive!)

Chef Fresco said...

I love this for breakfast - much better than pancakes I'd say!

Xiao Yen Recipes said...

Looks so moist and yummy! I'd definitely will have this for breakfast or anytime of the day.

Glenda said...

*drool* I love how it looks moist in the middle in the photo. And it has blueberries, my favorite! Better than pancakes. =)

krissy @ thefoodaddicts.com said...

wow, it doesn't get more up-close-and-personal than that gorgeous photo! i feel like i have a microscope on that crumb cake! yum!

Donna-FFW said...

Cake is always the perfect partner for coffee in the AM and being this has fruit, it is healthy. I love how it looks!!

marla {family fresh cooking} said...

You said it girl, gotta have those crumbs. I still would have gobbled this beauty up even if a bit dry :) xo

Bethany said...

cake for breakfast! yes, please!

and I won't even be tempted to sub, since I have some sour cream in the fridge that needs using :-)

Rachel said...

I could have this for breakfast for sure...pure decadence...
Love the cherries on the header... a real picture?

lostpastremembered said...

That is one heck of a closeup... great looking cake!

Hungry Dog said...

I'm with you--I owe a lot to whoever decided eating cake for breakfast was a good idea. Crumb cake is one of my favorites, and yours looks great (sorry it was a bit dry).

grace said...

Bookmarking this. It looks mouthwatering!

tasteofbeirut said...

I totally agree with you! Cake for breakfast is the way to go, plus you can always tell yourself that you will burn it off during the day, anyway! Love that cake!

laura said...

If my metabolism would just speed up, I would eat cake for breakfast every morning - I love a little something bready and sweet in the a.m., and I've always had a weakness for crumb cakes - this looks perfect!

Silver Strands said...

I agree! KUDOS to the genius who introduced cake for breakfast!

Hope you have an amazing weekend!
Denalee

Mimi said...

My kids love it when I let them eat dessert for breakfst. There is a lot of healthy fruit in tht cake.
Mimi

Amy @ cookbookmaniac said...

If coco pops are good enough for beakfast then blueberry cake is perfect!

Angie said...

I love that eating cake in the morning is ok too, my only rule is no cake with frosting, but glazes are ok. It makes me feel sort of healthy, LOL

culinography said...

That's a beautiful cake. The perfect way, I think, to incorporate fruit for breakfast! :)

Jessica@Foodmayhem said...

Blueberries? Sold! Crumby covering on bluerries is even better. Nom Nom Nom

Deborah said...

I actually just had a slice of chocolate cake for breakfast yesterday, so Im all for cake for breakfast! This looks wonderful!

muffinsareuglycupcakes said...

now we're talkin.
this is my kinda breakfast ;)
anything blueberry and baked!
heh im so easy to please :P

proofofthepudding said...

I, too, am a cake-for-breakfast fan -- as long as it isn't masquerading as something else (i.e. cake that pretends to be a muffin). When I want cake, I want *cake* -- and this crumb cake definitely fits the bill!

Lisa said...

I'd share breakfast with you anytime! It sounds like we are definitely on the same breakfast page. Cheesy grits and oatmeal are staples around here but it never hurts to add a taste of cake.