Coronavirus Coverage: Fostering Pets, Morning Shows and More

March 20, 2020
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Crumb cakes are also very adaptable. You’ve probably got all the ingredients in your pantry. To make one, butter an 8- or 9-inch pan (square or round, it doesn’t matter).

First, prepare the topping. In a bowl, mix together 4 tablespoons melted butter, ¼ cup each flour and rolled oats, ½ cup brown sugar, ½ teaspoon salt and a teaspoon of cinnamon or other spices. I used cinnamon, allspice, and cardamom and loved the combination. If you don’t have oats, use more flour or chopped nuts.

Now, whip up the cake batter. Using an electric mixer, beat ½ cup (1 stick) of softened butter with ½ cup granulated sugar. Add 2 eggs and ⅔ cup fermented milk product (sour cream, yogurt, buttermilk, crème fraîche, milk acidified with a tablespoon of lemon juice, nondairy yogurt, whatever you’ve got). Beat in 2 teaspoons vanilla extract, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ cups flour until smooth. If you want to, you can fold in a teaspoon grated lemon or orange zest, and ½ cup fruit, (fresh, frozen and thawed, or canned). I used fresh blueberries, but another favorite is canned chopped pineapple. Spoon batter into the pan, scatter the crumb mixture over the top. Bake for 45 to 55 minutes, until the top springs back when lightly pressed.

Let it cool completely before you dive in. It will be gone before you know it.

In this series, Melissa Clark will teach you how to cook with pantry staples. Check back Monday for another installment.

Monday: Dried beans.
Tuesday: Baked oats.
Wednesday: Canned tuna pasta.
Thursday: Any-vegetable soup.