The other day, I posted an easy Mother’s Day recipe. This one is not quite that easy, but it’s still pretty doable. So if you know what a spatula is, dig in!
For some reason, people associate Mother’s Day with brunch. Okay, I know that it’s traditional to take mothers out for brunch on the big day, but why? Don’t we rate a fancy dinner?
Listen, I’m not trying to knock brunch. The food is delicious and decadent, and it’s totally fine to feature chocolate in your pancakes, or waffles, or French toast. How could I possibly object to that? But I really, really love going out for dinner. Dinner out means one night of not having to cook for greedy little mouths.
Still, to appease you brunch fanatics out there, I made this cinnamon crumb bread. It’s pretty awesome, and to be fair, you can also have it for dessert. After dinner out.
I’m being appreciated a lot this week. Yes, Sunday is Mother’s Day, but apparently, this week is Teacher Appreciation Week. That means I got a Reese’s peanut butter cup bar in my mailbox this morning (how well they know me), chips in my box yesterday, and an apple the day before. And it’s really nice to get all the free stuff.
The thing is, I really love coming to work. People talk about how exhausting teaching is, how drained you feel at the end of the day, how demanding everyone can be. So true. But sometimes we get into such a negative place about this profession that we don’t see the great stuff. Like, how every morning, some kid I don’t know holds the door open for me to enter or exit because their parents raised them properly. How my students say “thank you” as they leave the classroom. How I laugh out loud every day so many times, even though I’m not much of a laugher. I mean, kids are funny. Even the 17 year-old ones I teach.
They are also really cool about sharing ideas. I needed some baking inspiration last week, so I asked a few about summer dessert ideas. Boy, did they step up to the plate. It turns out that teenagers really like to think about food.
And so do I, which might be why I love being a high school teacher. It’s even more exciting when ideas come by surprise, like this bread. I never thought about making it until I made these Cinnamon Donuts with Chocolate Dipping Sauce a couple of weeks back, and that formed the basis for making a bread with tons of crumb on top.
You can’t lose with crumb. You can’t lose with cinnamon. And you definitely can’t lose if you celebrate life regularly, not just on the days or weeks that are meant as designated appreciation moments. Translation? Eat dessert daily. And for you moms and teachers out there, enjoy the next few days!
2 cups flour
1 and 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 extra-large egg
1 and 1/4 cups milk
2 tablespoons unsalted butter, melted
2 teaspoons vanilla
1 and 1/2 cups powdered sugar
1 and 1/2 cups flour
1 teaspoon cinnamon
1/2 cup butter, melted
- Preheat the oven to 350. Spray a loaf pan with cooking spray. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Pour the batter into the loaf pan. Set aside.
- Make the crumb topping. Mix the powdered sugar, flour and cinnamon. Add the melted butter and, using your hands along with a spatula, combine the ingredients to form large crumbs.
- Sprinkle the crumbs evenly over the cake batter.
- Put the pan in the oven and bake until done, between 40-50 minutes. Insert a toothpick into the center to test for doneness.
- Cool. Cut into slices and serve.