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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From How to Cook Everything: Simple Recipes for Great Food by Mark Bittman, c. 1998. Author's Note: A buttery northern European specialty whose name derives from its delightfully crumbly texture. Ingredients:
1/2 lb unsalted butter, softened, plus a little more for greasing the pan |
1/2 cup fresh breadcrumb |
1 3/4 cups all-purpose flour |
1/4 cup cornstarch |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 teaspoons ground cardamom |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 cup sugar |
4 eggs |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 350*. Butter an 8- or 9- inch tube pan and sprinkle with bread crumbs; invert pan over the sink to remove excess crumbs.
2. Sift together the flour, cornstarch, baking powder, salt, and spices and set aside. Use an electric mixer to cream the butter with the sugar until light and fluffy, 5 minutes or so. Add the eggs, one at a time, beating until well blended. Add the vanilla and beat another 30 seconds.
3. Add the dry ingredients all at once; mix by hand only until they are well incorporated. Pour and scrape the batter into the prepared pan. Bake 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
4. Remove the cake from the oven and let it rest for a couple of minutes. Run a knife between cake and pan, cover the pan with a rack, and invert the rack and pan. Cool before serving, plain, with whipped cream, or sprinkled with confectioners' sugar.
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