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Buttermilk Crumb Cake
Buttery, sweet and tender – pair with a cup of coffee
for a delicious start to the day.
Makes one 9-inch cake (10 to 12 servings)
nonstick cooking spray
Crumb Topping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
pinch kosher salt
½ teaspoon pure vanilla extract
4 tablespoons (½ stick) unsalted butter, cold and cubed
Cake:
1
1
⁄
3
cups unbleached, all-purpose flour
¾ teaspoon baking soda
¼ teaspoon kosher salt
1
⁄
3
cup unsalted butter, cut into 5 pieces
½ cup + 3 tablespoons granulated sugar
1 large egg, room temperature
½ teaspoon pure vanilla extract
1
⁄
3
cup buttermilk*
1. Preheat the Compact Toaster Oven Broiler on Bake to 350°F with the rack in
position A for 5 minutes. Lightly coat a 9-inch square or round baking pan with
non-stick cooking spray. Reserve.
2. Combine the crumb topping ingredients in the work bowl of a food processor
fitted with the metal chopping blade. Pulse 3 to 4 times, until the mixture is just
combined. Reserve. (Alternatively, this topping can be made by hand. Whisk
the dry ingredients together, and then add the vanilla and cubed butter. Mix
together with hands, or a pastry blender, until large crumbs form.)
3. In a small bowl, mix together the flour, baking soda, and salt. Reserve.
4. Put the butter and sugar in a medium bowl and mix with a hand mixer until light
and fluffy, about 1 minute. Add the egg and vanilla and beat until fully
combined. Add the reserved dry ingredients,
1
⁄
3
at a time, and the buttermilk,
1
⁄
3
at time, alternating between the two, starting with the buttermilk and ending
with the dry ingredients. Pour the batter into the prepared pan. Cover evenly
with the reserved crumb topping.
5. Bake in preheated oven for 20 minutes, or until a cake tester inserted into the
cake comes out clean.
* If you don’t have buttermilk, you can add 1 teaspoons lemon juice or white vinegar
to enough milk to make
1
⁄
3
cup. Let stand 5 minutes; proceed with recipe.
Nutritional information per serving (based on 12 servings):
Calories 212 (38% from fat) • carb. 30g • pro. 3g • fat 9g • sat. fat 6g
• chol. 39mg • sod. 129mg • calc. 13mg • fiber 0g
Quick Cheese Nachos
The great thing about this recipe is that you can make
it as extravagant or simple as you want – add some guacamole or salsa,
gourmet cheeses, or keep it as is for a casual appetizer.
Either way it is sure to keep the family satisfied.
Makes 4 servings
40 tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have more or less depending
on how many mouths you need to feed)
2
⁄
3
cup refried beans (about ½ of a 15.5-ounce can)
1 small to medium tomato, chopped
1 jalapeño, halved, seeded and thinly sliced
1 to 2 scallions, thinly sliced (white and green parts)
½ cup sliced black olives (these can be purchased pre-sliced in a
2.25-ounce can. Be sure to drain them first.)
1 to 1¼
cups shredded Cheddar (about 4 to 5 ounces)
1. Set the rack of the Compact Toaster Oven Broiler to position B.