Sweeten up your Mother’s Day gathering with this standout from Patti LaBelle’s new cookbook Desserts LaBelle, inspired by the influential women in her life. “My mom cooked her face off, and I learned from her that food is the best way to bring people together,” says the singer. “Load up on memories, forget the calories!”
For the cake:
1,1/4 cups unbleached all-purpose flour, plus more for pan
2 tsp. baking powder
1/8 tsp. table salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature, plus more for pan
1 large egg, at room temperature
1/2 tsp. vanilla extract
1/2 cup whole milk
For the streusel topping:
1,1/2 cups unbleached all-purpose flour
3/4 cup cold unsalted butter, cut into pieces
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp. ground cinnamon
1. Prepare the cake: Position rack in center of oven and pre-heat to 350° F. Lightly butter and flour a 9-inch springform pan and tap out excess flour.
2. Sift flour, baking powder, and salt into a large bowl. Beat granulated sugar and butter in a medium bowl with an electric mixer on high speed until the mixture is pale yellow (it will be gritty), about 3 minutes. Reduce mixer speed to medium; add egg, beating until blended. Beat in vanilla. Reduce mixer speed to low. Gradually add flour mixture alternately with milk, beginning and ending with flour mixture and beating just until smooth after each addition. Pour batter into prepared pan and smooth top.
3. Prepare the streusel topping: Combine flour, cold butter, brown sugar, granulated sugar, and cinnamon in a medium bowl. Using your hands, squeeze flour mixture until a soft dough forms. Crumble streusel into pea-size pieces; sprinkle evenly over top of cake. Return cake to oven, and bake until topping is firm and a wooden pick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan on a wire rack 1 hour.
Active time: 20 mins
Total time: 1hr., 40 mins
*Recipe adapted from Desserts LaBelle by Patti LaBelle