Good Enough for Summer

So, I kind of wish this was my blog post today.  I mean, baseball holidays are best.  There are no two ways about it.  Now don’t get me wrong, the weekend’s constant supply of tacos, fried chicken, and cake meant something was going right.  But, I didn’t get to spend Sunday with the Brewers.   I’m just sayin’…I think Craig Counsel is cool.  Kapeesh?

On Monday the Stat Man and I decided running 8 miles in 90 degree weather would be a good idea.  It turns out, it wasn’t terrible thanks to Rock Creek Park.  By the time we made our way around the tidal basin and up to Constitution, we had Gatorade in hand and caught the end of the Memorial Day parade.  I really like floats.  And marching bands.  And Veterans.

Instead of the Brewers we got sweaty, hung out with some good folks, ate their food, and baked a few cakes.  Two of the exact same cakes actually.  That’s right.  It was that good, we made it twice.  (toot toot).  What it really boils down to is I would make this cake for my home-dogs, Craig Counsel or Grandpa Maassen.  It tastes like summer.

Str-lue-Berry Buckle Cake

Adapted from Closet Cooking

Caveat(s):  If you only have an hour this cake is do-able, as long as your friend has an oven.  Jubs and Jon-o have an oven; they get cake #1’s baking credit.  And if you ran the Madison ½ marathon this weekend (ahem, Maren) might I suggest you eat the entire cake.  ½ marathon=you earned it.  Oh, and if you happen to be fixing the world from Hawaii—McArdle  (I’ve never called you that in my life…somehow it seemed appropriate)—toss in some vine ripened exotic something that the rest of us only know thanks to refrigeration and 18 wheelers.

2 C flour

1 ½ tsp baking powder

½ tsp salt

¼ C butter

½ C sugar

¼ C brown sugar

1 egg

1 tsp vanilla

½ C milk (if you don’t have milk, water works–at least it did for us)

1 pint blueberries

1 lbs strawberries

In a large bowl mix together the flour, baking powder and salt.  Set it aside.  In a separate bowl, cream the butter and sugar.  Add an egg.  Then the vanilla.  Mix together the flour mixture, milk, and butter mixture.  This won’t look like a typical cake batter, it should be much thicker in order to support the fruit.  Cause that’s what goes in next.  Fold in the berries.

Grease a 10 inch pan, and pour it in.  Then make the strudel topping.

Strudel Topping

½ C flour

¾ C brown sugar

1 tsp cinnamon

¼ C butter (melted or softened)

There are two options depending on what type of crumb you prefer on your cake.  Option 1:  Chewy-caramel-like.  If you’re going chewy top, melt the butter before adding.  Option 2:  Crumble.  If you’re going crumble top, simply soften the butter before adding.

Mix the flour, sugar, cinnamon, and butter together in a bowl until crumbs form.  Sprinkle the crumbs on top of the cake and bake for 50-60 minutes, or until the top is light brown and it smells like put-me-in-your-belly.

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