A visit with Grandma and Grandpa

Brian's parents were in town this weekend (of course I forgot to take a picture). They met us at church with his youngest brother Aaron and his wife Leslie. We then headed out to lunch. We decided to go to Peninsula Malaysian Cuisine. http://www.peninsulamalaysiancuisine.com/ We first heard about this restaurant when it opened through a former colleague of Brian's. He is actually from Malaysia and is a minor partner in the restaurant. They have great food! Some of our favorites are the roti canai, chicken satays, wonton soup, Peninsula char kway teow, and the smoothies. The restaurant is very clean and has beautiful photos from Malaysia hung on the walls. They also have an open kitchen, so you can watch them make the roti (kind of like tossing a pizza). The servers are knowledgeable about the many dishes and are very friendly. After eating too much, we headed back to our home to play a little wii and have cake and tea. Everyone seemed to enjoy the cake. My mother-in-law (Ruth) loves raspberries, so I thought of her when making it. The recipe comes from the Lund's and Byerly's real food quarterly magazine, and is written by Elinor Klivans.

Raspberry and White Chocolate Chip Crumb Cake

Topping:

1 cup all-purpose flavor
3/4 cup packed light brown sugar
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into 1/2 - inch slices
1 cup white chocolate chips

Cake:

1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter at room temperature
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1/2 cup milk
1 cup white chocolate chips
2 cups fresh or frozen unsweetened raspberries *

Position your oven rack in the middle of the oven and preheat to 350. Butter a 9-inch square pan, then line the bottom with parchment paper long enough to extend over two ends of the pan. Butter the paper.

For the topping, stir the flour, brown sugar, and salt together in a large bowl. Add butter pieces. Use a pastry blender to mix ingredients together until crumbs form. Stir in chocolate chips. Set aside.

To make cake, sift flour, baking powder, and salt into a medium bowl. Set aside. In a large bowl and using an electric mixer on medium speed, beat better and granulated sugar until smoothly blended, about 1 minute. Add eggs and extracts and mix until smoothly blended, 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate. Mix in milk just to blend it into mixture. Add remaining flour mixture, mixing just until incorporated. Stir in white chocolate chips. Sprinkle raspberries over batter and gently fold them in just enough to distribute them fairly evenly. Scrape batter into prepared pan. Sprinkle reserved topping mixture over top of batter. Bake until top is lightly browned and a toothpick inserted in center comes out clean about 50 mins. Cool on a wire rack until white chocolate chips in topping are firm, about 1 1/2 hours.

* If you use frozen raspberries make sure you don't defrost before mixing them into the batter. You may need to allow the cake to bake for an additional 5 to 10 minutes.
I actually used 1 1/2 cups of frozen berries.



I think I'm going to go have another piece. :)

xoxoxo
Rach