OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
CRUMBIEST CRUMB CAKE
This is a combination of several crumb cake recipes that I tweaked and tested until I came up with this great one. My family thinks that this one is the best. It starts with a cake mix of course and is rich and cinamony and wonderful warm with a hot cup of coffee.
Provided by mandabears
Categories Breads
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan.
- Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
- Beat at medium speed for 4 minutes.
- Pour into prepared pan.
- Bake for 20 minutes.
- Prepare topping.
- After 20 minuntes take cake out of oven.
- Sprinkle topping evenly over cake.
- Bake for 25 minutes or until golden brown.
- TOPPING:.
- In a bowl mix all ingredients together until crumbly.
PENNSYLVANIA DUTCH CRUMB CAKE
this is the MOISTEST crumb cake I have ever tried. it's my mother-in-law's recipe, and I just can't get enough of this, and I usually don't like crumb cake.
Provided by Pansori
Categories Breads
Time 45m
Yield 12-16 slices
Number Of Ingredients 10
Steps:
- Sift flour, baking power, salt, sugar and soda.
- Cut in butter until mixture has the consistency of course meal or small peas.
- Reserve about 1 1/2 cups of this mixture.
- Combine the eggs, milk and extracts and stire into the remainder of the dry blend.
- Pour into 2 well-buttered 10-inch pie pans.
- Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.
- Bake at 350° for 25-30 minutes or until cake is done.
PANTRY CRUMB CAKE
More of a snack or breakfast than a showy dessert, a homey crumb cake doesn't need the oohs-and-aahs of any guests. It's the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don't have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.
Provided by Melissa Clark
Categories breakfast, snack, cakes, dessert
Time 1h
Yield 1 (8- or 9-inch) round or square cake
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
- Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
- Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
- Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.
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BEST MOIST CRUMB CAKE (RECIPE & VIDEO) - LITTLE SWEET BAKER
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5/5 (10)Calories 212 per servingCategory Dessert
- Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
- In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
- In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
NEW YORK-STYLE CRUMB CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (82)Category BreakfastCuisine AmericanTotal Time 1 hr 50 mins
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
CLASSIC CRUMB CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (16)Total Time 55 minsServings 16Calories 250 per serving
- Preheat the oven to 325°F. Lightly grease a 9" square cake pan., In a medium-sized mixing bowl, beat together the butter, sugar, salt, and flavorings for 2 minutes, till smooth., Add the eggs, beating well after each addition; continue beating after adding the last egg for at least 3 minutes at medium-high speed.
- The batter should look fluffy, with no grains of sugar visible., Add the flour and baking soda to the butter mixture, beating gently to combine., Add the buttermilk/yogurt/sour cream, beating gently until well-blended., Spread the batter in the prepared pan., Bake the cake for 30 minutes.
- While it's baking, prepare the topping., Mix all of the topping ingredients together just till medium crumbs form.
- If you mix too long the crumbs will become too large, so pay attention., After 30 minutes, remove the cake from the oven.
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