| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | 2 sticks unsalted butter |
| softened | ||
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 | t | Vanilla extract |
| 3 | Egg yolks | |
| 1/4 | c | Milk or buttermilk |
| 2 | c | Unbleached, all-purpose |
| flour | ||
| 1 | c | Stone ground yellow cornmeal |
| 2 | t | Baking powder |
| 1 | qt | Blueberries, rinsed picked |
| over and dried | ||
| 2 | c | Unbleached, all-purpose |
| flour | ||
| 1/3 | c | Sugar |
| 1/3 | c | Brown sugar |
| 1/2 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 12 | T | 1 1/2 sticks unsalted |
| butter melted | ||
| 2 1/2 | c | ps. Stir 1 cup currants into batter. Spread batter, ps. Stir 1 cup currants into batter. Spread batter with 6 |
INSTRUCTIONS
Use 10x15 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 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 Recipe by: Cooking Live Show #CL9045 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 10226
Calories From Fat: 4005
Total Fat: 455.4g
Cholesterol: 2198.8mg
Sodium: 1386.2mg
Potassium: 2262.6mg
Carbohydrates: 1393.8g
Fiber: 45.4g
Sugar: 504.4g
Protein: 153.9g