Grandma Lil's Bishop's Bread Cake (FOOD PHOTO SHOOT)

in #food7 years ago

This is a family heritage recipe and it’s been on my list of things to make for the blog for a while. I’ve actually kind of been saving it because I knew it would be an easy one to write about since there history in it. Well, my history at least. Actually, my grandma Meme said her mom (Lil) got this recipe from a magazine so it’s not all that historic but the fact that it has made it through 4 generations seems enough to talk about.

I never had the privilege of getting to know my great grandmother Lilian but I’ve grown up hearing only wonderful things about her. I only have memory of visiting her home in California once before she died and I was really too young to remember much of it. I don’t even think I had turned 3 yet. What I do remember is the feelings and the smells and her sweet and loving spirit.

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It seems really silly now, but the movies Mulan and Bug’s Life were released right around the time we were visiting and they will forever remind me of being in Grandma Lil’s house. I actually have an old picture somewhere of me falling asleep on her lap while watching Bug’s Life. Like I said, it’s silly but I really love those movies because of the memories. Warm fuzzies, you know?

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So you may be wondering what exactly is Bishop’s Bread. Well it’s really just a fancy name for coffee cake, but it’s a really good coffee cake. I wanted to keep the recipe as close to the original a possible but you know I can’t help tweaking things just a bit. I’ve made it a few times before and I grew up eating it when Meme made it but there were 4 little things that I thought could be improved on.

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Firstly, there is this issue of the center sometimes being stubborn to finish baking before the edges burned. We never minded eating it a bit gooey but for serving to guests you probably want a perfect cake every time so I tweaked this by baking it in sections. I also used a 10 inch round springform instead of the 9 x 9 inch pan that the recipe calls for. Although the 9 x 9 will still work.

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Secondly, the recipe uses shortening as the fat but I prefer to mix butter and shortening in most of my recipe because it give it richer flavor. Oh, and I recommend using organic shortening, but you can also sub palm oil, or coconut oil and I’ve even used lard. Just please don’t use Crisco because that stuff will kill you, yuck.

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The third thing was not really a necessary change (even though it I think it was). My favorite part was always the crumb topping and the that is the part of the recipe that I’ve always found so clever. The recipe short-cuts things by having you mix the first half of ingredients and then just take out part for the crumb topping. Brilliant right? So I decided to double this and do a layer of crumb in the middle as well. Can you say win win!

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The fourth and last little tweak is hardly enough to mention. I just bumped up the flavor a little by adding vanilla, because I’m a fanatic, and some extra salt and cinnamon.

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I really hope you try this because there is something so poetic about sharing a recipe of my grandmother’s. I love imagining people out there trying it and I’d love to know if you do!

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As always, the recipe is available upon request. The first request gets an upvote.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21

Don't forget to check out my other recent food posts:

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  2. Tiny Frosted Gem Butter Cookies (FOOD PHOTO SHOOT)

  3. Lightened Up Spinach & Hearts of Palm Dip (FOOD PHOTO SHOOT)

  4. Southern Creamy Corn Nuggets From Scratch (FOOD PHOTO SHOOT)

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  6. Golden & Flaky Phyllo Crusted Turkey Pot Pies (FOOD PHOTO SHOOT)

  7. Homemade Boston Cream Pie (FOOD PHOTO SHOOT)

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  9. Chocolate Covered Strawberry Marshmallows (FOOD PHOTO SHOOT)

  10. National French Fry Day: Chilean Chorrillana Eggs + Beef Fries (FOOD PHOTO SHOOT)

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Wow... looks so amazing delicious! And it doesn''t look like bread :D

Well, we call it bread, but it's more like a cake. Thanks so much for taking the time to comment @iveta

It looks so yummy :D Bread and cake in one and it is an old family recipe! Sounds amazing! Would be happy if you could share the family heritage recipe with us! :)

I'd love to @yingyangchan!

Ingredients

3 cups + 2 tablespoons flour
1/4 (1/2 stick) butter, melted
1/3 cup organic vegetable shortening
2 1/2 cups brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup milk + 4 teaspoons vinegar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 350 degrees F (180 C) then grease and flour a 10-inch round spring-form pan (or a 9x9 inch will also work).
  2. Combine the first 6 ingredients in a large bowl until well mixed and crumbly. Remove 1 1/3 cups of mixture and set aside. Mix milk and vinegar and allow it to sour for about 5 minutes. Add milk and remaining ingredients to bowl and mix well.
  3. Pour half of the batter into prepared pan and top with half of crumb mixture. Bake for 10 - 12 minutes then remove and allow it to cool for about 5 minutes. Carefully spoon the remaining batter over the top as evenly as possible. The first layer should still be very soft so try not to spread the new layer to much or it will break into the bottom layer and create a swirly cake (which is no big deal if that is what you're going for).
  4. Top with the rest of the crumbs and return to oven. Bake for 20 - 25 minutes or until done. Remove it and cool for at least 30 minutes before serving.

Awesome thanks :) I think it is doable for a cooking noob as me haha

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Ooh, this looks yummy. Hard to go wrong with coffee cake! I've never tried splitting the cake/baking... what an interesting idea! Whenever I've come across a recipe that just doesn't want to set in the middle/edges darken too quickly I just adjust to a lower oven temperature. I'll have to give this a shot one of these days!
Isn't it funny how we remember our elders through food? I have specific memories of the food my Nan would make. And older generations always had a coffee cake/biscuits/some tasty treat on hand, just in case someone decided to stop by... wouldn't it be nice if that became the norm again?!

"Just in case someone decided to stop by." I love that. That is totally how are house is, people are always dropping by. Fantastic comment @offbeatbroad, thanks for stopping by

I Love Grandma's Bishops Bread!

Fantastic. Did it bring back a lot of memories?

Yum, Bishop's Bread! I haven't thought of this in a long time!
I also remember watching Escape to Witch Mountain at her house while we played with baby dolls!
The fuzzies! :)

I am so glad you remember that!!

beautiful :) that's what I love about food, the memory. There is no better gift than to leave a memory with someone that they will remember for life

Hey @nickoskitchen, thanks for dropping by. Thanks for the wonderful comment. It appears @allasyummyfood has given you some helpful advice. You have a new follower. Best of luck to you here on steemit. If there is anything I can help with, just let me know.

Very interesting recipe. I shall try it some time

I'd love to know how it turns out for you @fullofhope!!

I made breadcake too, but something tells me a squashed piece of wonderbread with jelly and sprinkles on it doesn't count.

that's funny. It only counts after a really hard night

Something new and delicious . Yummy Post . Please share the recipe.

Thanks so much for reading @vikbuddy! The recipe is above.