Oh…Dorie, Dorie, Dorie….how I love it when you start a recipe with “In a bowl, rub the zest of an orange/lemon with the sugar till it is fragrant”
But then you have to ruin it by saying “fold in the dried currants/cherries/raisins/other dried fruit”.
CC does not like her sweets to try to look like they have some form of healthy in them.
I’m eating something sweet because helllooooooooooooo…..sweet!
If I want healthy, I’ll eat a salad, or some chicken or some broccoli.
If I want sweet, I’ll eat Citrus
Currant Sunshine Muffins Coffeecake.
I love me a good coffee cake, and what is best thing on the coffee cake?
The crumb topping of course.
I chose to use Smitten Kitchen’s topping from her Big Crumb Coffee Cake.
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups flour
In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake.
I didn’t use any spices, but I did add some orange zest to it.
This coffee cake was fabulous.
Thanks to Lauryn of Bella Baker for picking this week.