We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.
The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home. Yield: 15-20 servings
3 c. flour
2 T. baking powder
1/2 tsp. salt
1 1/2 c. sugar
1/2 c. shortening
2 eggs, lightly beaten
1 c. milk
2 tsp. vanilla
3 T. butter, melted
3/4 c. brown sugar
3/4 c. chopped pecans
3 T. flour
1 T. cinnamon
Combine first four ingredients in a large bowl, and cut in shortening with a pastry blender until mixture has the consistency of cornmeal.
In a separate bowl, combine eggs, milk, and vanilla. Add shortening mixture, and blend until just mixed. Do not over mix. Spoon half the batter into a well-greased and floured 9 x 13-inch pan, making sure the top of the dough is even and fills the corners of the pan.
Combine melted butter and remaining ingredients to make streusel mixture. Sprinkle half of mixture over batter in pan. Spoon remaining batter on top (don’t worry if batter doesn’t cover completely). Sprinkle remaining streusel mixture on top. Bake in a 350° oven 25-30 minutes, or until done. Cut into rectangles, and serve immediately.
Note: You can make this cake a day ahead, refrigerate it overnight, and
bake it the next morning. Just take it out of the refrigerator 30
minutes before baking, and allow an extra 5-10 minutes in the oven. It
also freezes well.
From the August 2003 issue.