–CAKE–
1/2 lb (2 sticks) unsalted butter;
-softened
1 1/2 c Sugar
3 Eggs
2 ts Vanilla extract
3 Egg yolks
1/4 c Milk or buttermilk
2 c Unbleached; all-purpose
-flour
1 c Stone ground yellow cornmeal
2 ts Baking powder
1 qt Blueberries; rinsed, picked
-over and dried
CRUMB TOPPING
2 c Unbleached; all-purpose
-flour
1/3 c Sugar
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb (1 1/2 sticks) unsalted
-butter; melted
Use 10×15 inch jelly roll pan — buttered
Set a rack at the middle level of the oven and preheat to 350 degrees. In a
large mixing bowl, beat the butter and sugar until soft and light. Add the
eggs one at a time, beating well after each addition. Beat in the vanilla.
Stir yolks into milk. Sift together the flour, cornmeal and baking powder
and stir into the batter in three additions, alternating with the yolks and
milk, beginning and ending with the flour. Spread the batter in the
prepared pan. Scatter the blueberries evenly over the batter, and press
them in gently. To make the crumbs, mix the flour, sugars, cinnamon and
nutmeg in a bowl. Melt the butter and stir it in. Rub the mixture to coarse
crumbs by hand. Scatter the crumbs over the berries as evenly as possible.
Bake the cake about 45 to 60 minutes until batter is firm and crumbs are
well colored. Cool the cake in the pan on a rack. Cut the cooled cake into
twenty four 3-inch squares. Remove the squares from the pan to a platter.
Variations:
APPLE CURRANT CRUMBCAKE SQUARES: Omit cornmeal and increase flour to
2 1/2 cups. Stir 1 cup currants into batter. Spread batter with 6 apples,
peeled, cored, diced
and cooked in 2 tablespoons butter and 4 tablespoons sugar until limp and
cooled. Top with crumbs and bake.
NOTES : Recipe courtesy of Nick Malgieri
Yields
1 Servings
