I’m glad that I have an extra long weekend to just hang out and relax, because we did a lot in the past few days and I need one day to just hang out on the couch. Right now, though, I’m sitting here, wrapped up in a blanket, waiting for Kramer to wake up so we can have bagels and lox. I guess I can try to get some work done and let him sleep…but if he doesn’t wake up on his own in the next 30 minutes, I’m going in there, because I’m starving and those lox are calling my name. I opened the package that I bought yesterday just to take a peek, and the fish is a beautiful bright pink color; I can’t wait much longer to dive in! My breakfast woes aside, since I have some time while my husband drifts deeper into his much deserved day-off slumber, I suppose I can let you know what we were up to for the past few days. Kramer’s dad, Jay, was in town on Friday and Saturday, so Friday night we met up with him and my sister-in-law, Rachel, for dinner at one of our favorite Italian spots in the city, PT. We ordered a bottle of lovely Chianti, then went to town on fresh bufala mozzarella, stuffed artichokes, mussels in a creamy red sauce, lasagna with bechamel, and a giant pound and a half lobster with spicy pasta. That doesn’t even include all of the bread and olive oil we consumed. Needless to say, we were fat and happy upon leaving, so we walked a bit over to Burnside for a quick beer before calling it a night. We woke up early(ish) on Saturday morning, then headed into downtown Brooklyn for brunch at Seersucker. We don’t typically go into that neighborhood too often, but the food here was phenomenal, and I might even find myself itching to get on the G train in order to get my fill of creamy pimento grits. I also had a hash of sweet potatoes and hominy with a fried egg on top; pure heaven, I’m telling you. I have to get my paws on some hominy, because I am now addicted to it. After a few more cups of coffee, we braved the windy conditions and walked around Brooklyn a bit before heading into the city. We tried to go see the 9/11 memorial, but I didn’t realize you needed to purchase tickets for it (shows how many tourist attractions I find myself in these days), but the new building was breathtaking and we gazed up at it for a bit before walking down to Wall Street and then South Street Seaport. Unfortunately, that area is still completely devastated from the destruction that Sandy caused late last year, so there wasn’t much to see, other than water lines along closed shops that showed how high the waves came in and onto land – the water would have come in well over my head, so it was kind of spooky to see.
Jay and Rachel.
Now it’s time to bake. Make your streusel by cutting your butter into your sugar, flour and cinnamon, and bring your batter together.
Toss your berries in some flour so they don’t fall to the bottom (or in this case, top) of your cake.
Then toss 2/3 of them in with your batter. Press half of your batter down into the bottom of your bundt pan.
Then add your streusel, followed by your reserved berries.
Then, finally, your remaining batter. Bake at 350 degrees F for 1 hour or so, until golden and set (a toothpick should come out clean).
Allow the cake to cool for at least 2 hours before removing from the pan, slicing, and serving. You can put it in the fridge so it cools faster, if you like.
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 cups brown sugar
- 1 cup (2 sticks) unsalted butter, cubed
- 3 eggs, room temperature
- 1 teaspoon almond extract
- ½ cup sour cream
- ¼ cup whole milk (or buttermilk)
- 4 cups berries (I used cranberries and blueberries) + 2 tablespoons flour
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup (1 stick) cold unsalted butter, cubed
- Preheat your oven to 350 degrees F. Whisk together your flour, baking powder, and salt, and set aside. In your mixing bowl, beat together your sugar and butter until light and fluffy, about 3 minutes, scraping down the bowl as needed. Add in your eggs, one at a time, followed by your extract, then your sour cream, then your milk, scraping down the bowl as needed.
- Gradually add in your flour mixture until just moistened. Toss your berries in 2 tablespoons of flour so that they don't fall in your cake, then fold ⅔ of them into your batter. Place half of your batter into a well buttered/greased 10-inch bundt or spring-form pan, then sprinkle with your streusel (recipe follows), followed by your remaining berries, and finally, spread the rest of your batter on top of the berries (the batter will be thick; it doesn't have to be perfect! It's best to just use your hands and don't worry about it too much).
- Bake for 1 hour or so, until a toothpick comes out clean and the top is set and golden. Allow the cake to cool for 2 hours or so (you can speed this up in the fridge, if you like), then invert the pan, tap it slightly, and allow the cake to come out. Slice and serve! This will keep well in an airtight container at room temperature (or in the fridge) for up to 5 days.
- Whisk together your flour, sugar, cinnamon, and salt. Using your hands (this works so much better than a tool, I promise), cut the butter into your sugar until it forms pea-sized crumbs. Cover and refrigerate until you're ready to use. You may not need all of the streusel for the cake; in which case, the crumbs make excellent toppings for French toast, pancakes, or other baked goods!