Pat-a-cake, Pat-a-cake, Baker's man,
Bake me a cake as fast as you can.
Perhaps my parents sang this to me too often in my cradle. There has to be some reason for my compulsion to bake cakes.
Last night I decided my colleagues had gone too long with no cake or cookies, so I bought some blueberries and made Blueberry Streusel Cake from one of my favourite websites.
Streusel is a staple of American coffee cakes. It took me a long time to work out that coffee cake in American novels refers to cake to be eaten with a cup of coffee, not coffee-flavoured cake. They tend to be plain sponges with some keynote ingredient and the streusel.
It sounds exotic, doesn't it? It's basically just an aromatic and crispy crumble. It adds an interesting texture and a very pleasant, sugary-spicy flavour to an otherwise slightly dull cake.
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1 comment:
I am a big fan of streusel. One of my favourite muffin recipes is the Pret a Manger recipe for double berry muffins with streusel topping. Calling them muffins is a bit of a cheat, though, because they're really cakes - but muffins are somehow healthier than cakes so you can eat as many as you like!
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