For a simple tasty breakfast, try this old-time country style recipe. Sprinkle these large puffy cakes with sugar and cinnamon for a delectably simple dessert.
Makes: 3 morning cakes or 6 jumbo muffins
For the cakes:
- 1 1/4 cups of all-purpose flour
- 1/2 tsp of baking soda
- 1/4 tsp of baking powder
- 3/4 tsp of ground cinnamon
- 1/2 tsp of kosher salt
- 1 cup granulated sugar
- 1/2 cup walnut oil or canola oil
- 1/4 vanilla bean, split lengthwise
- 2 eggs
- 1 3/4 cups of shredded carrots
- a generous 1 1/4 cups of oat topping
For the oat topping:
- 1 cup of all-purpose flour
- 1 1/4 cup of old-fashioned oats
- 1/4 cup of toasted wheat germ
- 1/2 cup of light brown sugar
- 2 Tbsp. of granulated sugar
- 1/2 tsp of ground cinnamon
- 1/2 tsp of freshly grated nutmeg
- 1/8 tsp of kosher salt
- 4 oz. of cold unsalted butter, cut into 1/4 inch pieces
Prepare the batter: Place the flour in a medium bowl. Sift in the baking soda, baking powder, and cinnamon. Add the salt and whisk together.
Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about one minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture and mix for 30 seconds distribute the seeds evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about one minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.
Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
To make the oat streusel topping: Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed. Toss in the butter and mix for about one minute, or until butter is incorporated, with no large chunks remaining.
Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to one month. Use streusel while it's cold.
To bake the cakes: Preheat the oven to 425 F. Prepare the cake molds or lined the muffin pan with the muffin papers and spray the papers with nonstick spray.
Spoon the batter evenly into the papers, stopping 3/8 inch from the top. Sprinkle three tablespoons of the streusel on top of each cake/muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
Decorate with a orange zest (optional).
Inspired by Tomas Keller "Bouchon Bakery" recipe.