I believe the saying goes, “April
showers bring May flowers” but for me “June showers brings Lindsay’s
travels.” June was a fun filled month
starting with my 29th birthday on the 15th. One more year before the next decade
starts...that feels really odd. Ann and
I rang in my 29th birthday at the AMAZING Peninsula Spa here in
Chicago. It was my first experience at a
high end spa (something other than Spa Envy), and it was worth every
penny. From the relaxation rooms with
these recliner/beds with big down comforters where you can nibble on apricots
to the sun deck where we sipped champagne and had some shrimp cocktail in our
robes with fabulous views of downtown Chicago and lastly the supremely relaxing
treatments…it was a great way to ring in my birthday and spend time with my
sister. That was the end of relaxation
in June as the next two weekends I was on the road for a tour de showers.
The first stop was in Pittsburgh for my
college roommate’s baby shower. It was
so much fun seeing Erin’s growing baby belly and hanging out with Dan, the Walk’s,
and the Kaple’s. It was an interesting
mix of feeling like old times but also visibly seeing how life has changed (Erin expecting, and
Tamara there with baby James).
Finishing out June was my trip to
Louisville, Ohio for my big sis’s bridal shower. The Schumacher ladies hosted a lovely
afternoon at the Canton Woman’s Club. It
was such a special afternoon…so much love for Ann and Matt and excitement for
their upcoming nuptials. I wanted to do
something for my sister and Matt, and after a while of thinking I decided I should
give them something from the heart, something tied to the Klindt family, so I started
gathering all the traditional Klindt family recipes, the ones we grew up with
and continue to make today, and put together a cookbook (l.c.k. café branded of course!) with all the
Klindt family favorites.
About a month ago I decided I wanted to find a GREAT crumb cake
recipe…you can never go wrong by having this in your arsenal of recipes. I have a few others to try but this is a
pretty good one! Who doesn’t love
blueberries? The reviews online were great, but did warn against using a larger pan than what the directions called for, so I have adjusted the directions to what I used.
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks)
unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
Blueberry Crumb Topping (See Directions Below)
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees. Into
a medium bowl, sift together flour, baking soda, baking powder, and salt.
Butter a 9x12 dish.
In the bowl of electric mixer
fitted with the paddle attachment, cream butter and granulated sugar until
light and fluffy, about 4 minutes. Add eggs, one at a time, until well
combined. Add vanilla, and beat until combined. Add reserved flour mixture and
the sour cream, and beat just until well combined. Fold in 2 cups blueberries.
Spoon batter into prepared pan. Toss remaining cup blueberries with the crumb
topping. Sprinkle crumb topping over cake. Bake until golden brown and cake tester
comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before
serving.
Blueberry
Crumb Topping
Ingredients
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks)
unsalted butter, room temperature
Directions
In a medium bowl, combine
cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two
knives, or a pastry blender until well combined and crumbly.
Recipe Source: Martha Stewart
Picture Source: Martha Stewart.com
(Yes I wore the same dress to both showers)
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