First there were the bagels, now more baked goods from Outremont
There is a 4th-floor apartment on Blvd. St-Joseph in Outremont, a very scenic and charming neighborhood in Montreal, that houses one of the world’s greatest bakers. She stands at about 4 ft 9 inches (on the generous side) and is just about the most talented human on earth (not just in baking). She is known to many as Mme. Choquette, but to us she is Grandma (or sometimes Grandmère). Enjoying a meal and of course a fantastic dessert at Grandma’s was a serious bonus to marrying my husband, as was her sharing many of her recipes with me. I baked her coffee cake earlier in the week and when my husband sampled it he said “this takes me back to my grandmother’s table.” Everyone deserves to feel that they are sitting at their grandmother’s table this Mother’s Day, so bake this cake for your loved ones and enjoy every single bite (then, maybe go for a run).
- 1/2 cup packed brown sugar
- 3/4 tsp cinnamon
- 1/2 stick butter (chilled and cut into small pieces)
(Grandma’s recipe calls for 1/4 cup chopped walnuts and 1/4 cup rolled oats but I didn’t include these on this occasion because I didn’t have them in the pantry)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, room temperature (original recipe calls for shortening)
- 1 cup sour cream
- 1 2/3 cup al-purpose flour
- 1 tsp baking soda
- Pre-heat oven to 350 ℉.
- Butter and flour an 8 inch square cake pan.
- In a stand mixer, cream together the butter and the sugar.
- Add in the eggs one at a time.
- Beat in sour cream and vanilla extract.
- Sift the dry ingredients together (flour, baking powder, baking soda, salt).
- Mix the dry ingredients into the wet mixture and do not over-mix.
- Prepare the topping by mixing the brown sugar and cinnamon together and then adding the small chilled pieces of butter to make small crumbs.
- Spoon half of the cake batter into the prepared baking pan.
- Sprinkle half of the topping over the batter and swirl with the tip of a knife.
- Spoon the remaining batter over and then sprinkle with the remaining topping.
- Bake for approximately 40 minutes.
- As Grandma says, Bon Appétit!