I woke up early yesterday and was checking my Facebook for any drama or Buzzfeed lists I might have missed when I was sleeping and was taken by a photo of a tasty looking crumbly coffee cake.
I’ve been feeling a little bit nostalgic lately. Mostly because of the upcoming holiday season. I really do miss Canada at Christmas and in the winter. I miss trees and mountain tops covered in snow, I miss hot chocolate after coming in from the cold, I miss driving in the snow, I miss a nice fire, I miss huge icicles hanging down from the eavestroughs, I miss the cold that makes your nosehairs freeze, I miss the singing Christmas trees, I miss big Christmas dinners, I miss walking down the street and hearing the snow crunch beneath your boots.
My thoughts then turned to my great grandmother (and later, my grandmother) who used to make kuchen which looked exactly like this cake (but upon a subsequent Google lookup I realized the recipes were COMPLETELY DIFFERENT) so I decided to get up and be productive instead of laying in bed scrolling mindlessly down my newsfeed.
I am going to do something a bit different for this recipe.
As you might have read in my Buttermilk Biscuits Level: Expat I have real issues with the constant conversions I have to do to bake anything here not indigenous to the local culinary traditions. So, to that end, I’m going to add this recipe in the original format, and my converted one for those of you who might be living abroad as well.