We’ve been hanging out in Nopa’s pastry kitchen. It started with planning trips to farms. Before we could drive anywhere, though, we’d need breakfast pastry to go along with our coffee. Nopa’s Pastry Chef Anna Lee graciously provided us with the inspiration, the menu, and now – the recipes!
1.5 sticks butter room temp (6oz)
1.5 cup sugar
.5 T vanilla extract
3 cup AP flour
.5 tsp cinnamon
.5 T baking powder
.5 T baking soda
1/2 t salt
1.5 cup crème fraîche or sour cream
1. Butter large baking pan, line with parchment if desired (though not essential). Cream butter and sugar until light and fluffy with paddle attachment of mixer on high speed or by hand with wooden spoon.
2. Add vanilla to eggs, gradually add eggs and vanilla, approx. one egg at a time with paddle attachment on high speed until all incorporated (wait until one egg is incorporated before adding the next). Scrape down bowl.
3. Turn mixer speed to low. Whisk flour, cinnamon, baking powder, baking soda, and salt together.
4. Alternate addition of dry ingredients and crème fraîche (with mixer on low speed), scraping down after each addition and waiting for ingredients to be mostly incorporated before adding the following addition. Start with dry ingredients and end with dry ingredients (dries-crème fraîche-dries-crème fraîche-dries). Do a final scrape down and mix by hand to make sure the batter is smooth and there are no pockets of dries, etc. Layer batter in pan and chill in freezer while preparing the remainder of the components.
FRUIT FILLING: You can cheat here and just use any jame you like with fresh fruit mixed in. I like to do housemade plum jam with fresh raspberries or blackberries. Once batter is chilled in pan (ideal to be firm to touch), layer on fruit layer, return to freezer to chill further, while you prepare streusel.
1/2 cup dark brown sugar
1 1/2 Tbsp organic cane sugar
3/4 cup all purpose flower
3/4 t cinnamon
1/2 t ground nutmeg
1/2 t salt
3/4 stick cold butter, cubed into tiny pieces
1. Combine sugars, flour, spices, and salt with whisk.
2. Rub cold butter pieces into sugar/flour mixture until all is sandy (no chunks of butter remain). If the butter starts to melt and the mixture starts to get clumpy, stop and put in freezer for a few minutes to let it chill down before continuing to rub butter in. The final result should be like damp sand. Sprinkle liberally on top of batter and fruit layer, freeze one last time for 10-15 minutes.
Bake at 325 degrees for approximately 45 minutes to an hour or until topping is golden brown and a toothpick inserted into the center comes out clean. Make sure not to disturb the pan in the first half hour of baking- the cake can cave in on itself (chilling each layer also prevents caving). Allow to cool at least a half hour before cutting and serving.
Recipe from Anna Lee