I’ve been putting our locally-grown, freshly ground Richardson Farms whole wheat flour through its paces lately. Here’s a quick cake composed of a slightly dense and chewy spongecake layer blanketed with an unreasonable heap of sweet, cinnamon-y crumbles. More streusel than substrate, crumb bums will appreciate this easy, tweedy whole grain goodie. For streusel fans only!
TEXAS MUFFIN TOP CAKE makes one 9″ round
- 1 stick organic butter, melted. I love Organic Valley. Click for a coupon.
- 4 3/8 ounces organic light brown sugar. Central Market’s brand usually costs less.
- 5¼ ounces Richardson Farms whole wheat flour. Sifting out the bran is optional.
- ¼ teaspoon salt. I use Real Salt.
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla extract. I used my homemade Christmas gift from SouthAustinFoodie Adventures. Check out her foodie fun this week on the Anthony Bourdain trail.
- ¼ teaspoon almond extract
- zest of one Texas orange, optional
- 2 local eggs
- 200 grams turbinado sugar. I buy this in bulk at Central Market. Bring your own container and a staff member can tare the weight for you. We go through a lot of this—we always have homemade lemonade on hand—so I buy about three pounds at a time.
- 1/8 teaspoon salt
- 121 grams Richardson Farms whole wheat flour, most of the bran sifted out.
- 1 teaspoon baking powder. I use Rumford, aluminun-free and non-GMO.
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
Preheat your oven to 350°. You can melt the butter in the oven while it’s heating up. Combine the remaining streusel ingredients and stir them into the melted butter. Line a 9″ X 2″ round pan with a piece of waxed paper or parchment (I use If You Care brand) and butter the bottom, but not the sides.
Combine the eggs, turdinado sugar and salt in a mixer bowl and begin whipping (with the whip attachment if using your stand mixer, which I recommend) at low speed. Gradually increase the speed to medium-high. You’re starting the eggs and sugar out slowly to give the sugar a chance to dissolve. It won’t liquefy completely, however. Meanwhile, whisk together the flour and baking powder. Get your water heating up. I use the microwave. It’s fast and energy efficient.
When the eggs look very light and fluffy and fall back into the bowl in ribbons that take a moment to dissolve when the beater is lifted, gently add the flour and quickly whisk it in. Pour in the boiling water and quickly and gently whisk it in to achieve a smooth batter. Pour the batter into the prepared pan right away. Working quickly, squeeze handfuls of streusel into clumps and distribute them in chunks over the batter, moving from the outside to the center. You don’t want the middle of the cake to be too heavily laden with topping so be more generous around the perimeter.
Bake for about 35 minutes, until the cake portion tests done in the center. The lava-like batter will erupt magmaticaly, creating a sweetly fissured surface. Never mind the cratered face, she’s tastes like a beauty!