I always have problem in using up a full pack of cream (be it sour or thickened), herbs, shredded cheese or anything with short shelf life, when the recipe only calls for a portion of the said ingredients. Even if I buy the smallest pack, I would still have leftover. It is also not feasible to increase the other ingredients, as the cooked portion would be too much for a household that only consists of two persons.
What usually happen is that, after using up the first portion, I would keep the remaining portion in the fridge while I search for another recipe to finish up the ingredient. But it would end up in the trash can most of the time, as I may not have time to cook during that few days before it's expired. It's a waste, I know...
Well, this time round, I'm glad that I managed to use up the pack of buttermilk I bought 3 days ago. The first portion of buttermilk was used to bake a batch of blueberry muffins which unfortunately didn't turn out right. I used the remaining buttermilk to bake a buttermilk-chocolate chip crumb cake last night, which I halved the recipe and also added 1/2 tablespoon of orange zest for that extra citrusy flavour. I brought the cake to my Japanese language class today and all my classmates love it!
Buttermilk-Chocolate Chip Crumb Cake Recipe
(Adapted from Lisa Yockelson's Chocolate Chocolate)
Butter Crumb topping:
3/4 cup plain flour
3/4 cup light brown sugar
3/4 cup cold butter, cut into chunks
1 tsp vanilla extract
1.25 cup plain flour
1/4 cup cake flour
1 stick (or 113g) butter
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup mini bitter-sweet chocolate chips
3/4 cup caster sugar
1/2 cup buttermilk
1 1/2 eggs
1 1/2 tsp vanilla extract
1/2 tbs orange zest
3/4 cup mini bitter-sweet chocolate chips, for sprinkling on top of the cake
Icing sugar, for sifting on top of the cake
1) Preheat oven to 175 deg C.
2) Lightly grease a 9X4 inch baking pan, then line baking sheet around the interior of pan.
To make the topping:
3) Thoroughly mix the flour and sugar in a large bowl. Drop in chunks of butter, using a table knife, cut the butter into the flour until it reduces to the size of large pearls. Sprinkle vanilla essence over, working with fingertips, knead the mixture together until moist, clumpy lumps are formed. DO NOT overmix.
Mix the batter:
4) Sift the plain flour, cake flour, baking powder and baking soda. Then toss the chocolate chips with 1 tablespoon of the sifted mixture in a small bowl.
5) Cream the butter in the bowl of a stand mixer for about 3 minutes.
6) Add in orange zest, then add the sugar in 3 additions, beating for 1 minute after each portion is added.
7) Add in egg and beat for 45 seconds.
8) Mix in the vanilla essence.
9) Alternately add in the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl to ensure even mixing.
10) Stir in chocolate chips.
11) Spoon the batter into the baking pan, and spread evenly, smooth the top with rubber spatula.
12) Sprinkle the streusel topping evenly on the cake batter, make sure that the whole surface is covered.
13) Bake the cake for 1 hour or until a toothpick inserted in the center of the cake turns out clean. The baked cake should pull away slightly from the sides of the pan.
14) Remove the pan from the oven and sprinkle the chocolate chips evenly on top of the baked cake immediately.
15) Let the cake cool completely. Peel off the baking sheet from the cake, then sift some icing sugar on top of the cake. Serve.
Thursday, 28 February 2008
Posted by Piggy | Category: Cake
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.