We used to have a big gathering for break-the-fast. But this year there’s only about dozen us. Still, we’ll still feast on Mujadarah and Spinach Pie, egg salad, arugula salad, kugel and cheese. Hummus and marinated avocado. Zimsterne cookies.
Tradition.
This year I’m adding a simple dessert: coffee cake with a crusty-streusel top that reminds me of the Drakes cake I used to love when I was a kid.
Crusted Coffee Cake
Crust:
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon cinnamon
3 tablespoons butter, cut into chunks
1 cup chopped almonds or hazelnuts
If using a food processor, place the flour, brown sugar, cinnamon and butter into the workbowl and process until crumbly. Add the nuts and process on pulse a few times until the nuts are smaller and well combined with the dry ingredients. If using a bowl, combine all the dry ingredients, mix, add the butter and work the butter into the dry ingredients with your fingers until the mixture looks crumbly. Set aside.
cake:
crust
2/3 cup butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (or plain, Greek style yogurt)
Preheat the oven to 325 degrees. Lightly grease a 9” springform pan. Make the crust. Melt the butter and set it aside to cool. Combine the flour, baking powder, baking soda and salt in a bowl and set aside. In the bowl of an electric mixer, beat the cooled butter and brown sugar for 1-2 minutes or until smooth and well combined. Add the eggs and vanilla extract and beat for 1-2 minutes. Add the sour cream and beat for 2-3 minutes or until well blended and and light in color. Add the dry ingredients and beat for 1-2 minutes or until well blended. Spoon the batter into the prepared pan. Cover the top with the crust mixture. Bake for 60-70 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 15 minutes. Remove the side of the springform pan.
Makes 8-12 servings