2/9/09

Cinnamon Crumb Surprise



As the lovely Kristen puts it...

If I may shamelessly rip off the best movie quote ever:

"It's 500 pages to good bread, we have a full flour canister, five packages of yeast, the oven's warm and we're wearing aprons . . . HIT IT!"

Click here to begin my Adventures In Bread.

Update: I forgot to type cinnamon in the recipe. How can I forget to do that especially when it's called Cinnamon Crumb Surprise! Thank you for Julia for the head's up. It's official, I suck.


*The topping, oh the topping!

Cinnamon Crumb Surprise: The Bread Bible Page 97-99



Crumb Mixture:

1/4 cup, firmly packed light brown sugar
1 1/2 tablespoons sugar
3/4 pecans, chopped* recipe originally calls for walnuts
1 teaspoon cinnamon
1/4 cup + 2 tablespoons cake flour (bleached all-purpose flour is okay)
3 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract

Making Crumb Mixture:

In a food processor fitted with metal blade, pulse the sugars, nuts, and cinnamon until nuts are coarsely chopped. RESERVE 1/2 CUP FOR THE FILLING. Add the flour, butter, and vanilla to the remainder of filling and pulse briefly just until the butter is absorbed. Empty it into a bowl and refrigerate for about 20 minutes to firm up, then use you fingertips to form a coarse, crumbly mixture for the topping.


*don't get the two confused.



Apple Filling & Batter:

1 small tart apple, peeled, cored and sliced in 1/4 inch thick slices.
2 teaspoons lemon juice
1 large egg
2 large egg yolks
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cup of sifted cake flour (bleached all-purpose flour is okay)
3/4 sugar
1/4 teaspoon of baking powder
3/8 teaspoon of baking soda
salt, a scant 1/4 teaspoon
9 tablespoons unsalted butter, softened

Preheat oven to 350 degrees 30 before baking.

Preparing the pan: A 9x5 inch loaf pan, bottom greased and lined with parchment, then sprayed with Baker's Joy or greased and floured (if using a non-stick pan and Baker's Joy, there is no need to line the pan)

Before mixing the batter toss apples with lemon and juice.

In a medium bowl, lightly combine the egg, egg yolks, about 1/4 of the sour cream, and the vanilla.

In a mixer bowl, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low speed for about 30 seconds to blend. Add the butter and the remaining sour cream and mix until the dry ingredients are moistened. Increase speed to medium if using a stand mixer or high speed if using a hand held mixer and beat for 1 minute to aerate and develop the structure. Scrape down the sides of the bowl. Gradually add the egg mixture in two batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides.

Filling the pan: Scrape about 2/3 of the batter into prepared pan. Smooth the surface. Sprinkle with the reserved 1/2 cup crumb mixture and top with apple slices, arranging them in two rows of overlapping slices. Drop the reserved batter in large blobs over the fruit and spread it evenly over fruit. The batter will be 3/4 inch from the top of the pan. Sprinkle with the crumb topping.



Bake the bread for 50- 60 minutes or until a wooden toothpick inserted into the center comes out clean and the bread springs back lightly in the center. An instant-read thermometer inserted into the center will read about 200 degrees. Tent loosely with buttered foil after 45 minutes to prevent overbrowning.

That's the basic recipe. There is much more about cooling the bread with metal rack and oiled plastic wrap but that was more than my little brain could take.

What I love is that Ms. Beranbaum includes information such as what speeds to mix your bread (if you have a Kitchen Aid she actually tells you what number to put it on). I also love that she tells you why you are mixing for a certain amount of time.

Tasting Notes: Pretty good if I do say so myself. I think my oven needs to be recalibrated. The bread took almost 70 minutes to cook other than that it was cake. Quick bread really but tomato, tomahto. This bread was like apple pie, apple strudel, and apple cake all mixed up into one.



Want to know how serious I am? I wrote in a book! I took notes! I highlighted! Writing in a book, any book is just something YOU. DO. NOT. DO. I felt naughty.

18 comments:

Julia said...

You did it ! You did it! congratulations on a bread baking success! Well done!

Curious to know... did you use your Vietnamese cinnamon? I didn't see any cinnamon in the ingredients, but it was a cinnamon crumb surprise.

Cid said...

I used to believe that you should never write in books either, but I have changed my mind, especially cookbooks. How else are you going to remember which recipes you liked and what changes you made? Making changes makes you a better cook. So write, highlight and sticky note away Evil Mom!

Jamie said...

From the coffee cake freak - this looks soooo goood. Beautiful! How long did it last?

Mental P Mama said...

Wow. That looks amazing. And you know a recipe is good when you have written all over the page;)

Lisa@The Cutting Edge of Ordinary said...

Congrats on completing the first steps of your mission! Bread intimidated the hell outta me until I just jumped in and made a bunch. It gets easier and easier. That cake/bread....whatever it's classified as looks awesome.

Kristin said...

No yeast. Good call for the first recipe you try. It looks really, really good, and I really, really wish I could have a piece for breakfast. Luckily, there's some tapioca pudding in the refrigerator, so I'm okay.

Grace said...

two words for you: cinnamon celebration.
two more words: absolutely phenomenal. :)

asthmagirl said...

Wow! You've blown my sox off with your first effort!
It looks delicious and I'd pay big money for a piece right now!
And I would have written in the book too. You should see the cookbook I orginally used for Thanksgiving!

Love your mission from God!

ntsc said...

I write in cook books, how else will I know if I liked it and variations I've tried or at least thought of?

Another good book on Bread, is simply titled Bread, by the Director of Baking or similar title at King Arthur.

We had the last baguette last night, from Amy's Breads.

Donna-FFW said...

My God! This looks absolutely spectacular. Lots of work, but I bet it was SOOO worth it! Big 5 stars on this. LOVE the flavor combination!!

Undomestic Diva said...

I come here for the photos because frankly, I'd straight-up ruin these amazing recipes if I even so much as *thought* about attempting one.

On a side note, I think I have to call Jenny now. Just looking at that bread, I think I gained a vicarious 5 lbs. And I didn't even get to taste it. Ugh.

Not Afraid to Use It said...

This looks phenomenal. I've got an awesome dump-and-bake recipe for cranberry bread if you ever want to give it a go. I promise you won't be disappointed!

She Who said...

Brava on your success. I want some too. Can you just bundle it up and express mail it to me?

MrOrph said...

Well done! I'm impressed! I turning this one over to the bake in my house.

Now make me some damn pizza dough!

Me! said...

I can't handle writing in my books either. I make a copy of the recipe before starting and write and spill on that.

Sophie said...

Diiivine! I just saw these on Grace's post! When the words 'cinnamon' and 'crumb' are in the same sentence, I'm automatically hooked :).

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