Carole Walters Butter Crumb Coffee Cake Recipes

CRUMB COFFEE CAKE

Steps:

• Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
• Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
• Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
• Mix in the baking powder, then add the milk and egg and mix well.
• Sprinkle the reserved crumbs evenly over the top of the batter.
• Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
• Serve warm, even better with whipped cream, cool whip or ice-cream.

OUTRAGEOUSLY BUTTERY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
• Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
• Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
• Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

CRUMB COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

BUTTER - CRUMB COFFEE CAKE

Steps:

• Preheat oven to 350 deg.
• Coat 9 inch springform pan with cooking spray.
• Crumb Topping
• In bowl, mix flour,sugar, allspice, nutmeg and salt.
• Work in butter with fingertips, until mixture resembles coarse meal.
• Stir in nuts.
• Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes.
• Drain and finely chop.
• In med size bowl, whisk together flour,baking powder and salt.
• In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy.
• Add eggs,one at a time, beating well after each.
• Working in batches, beat in vogurt with flour mixture.
• Add chopped cranberries.
• Scrape batter into pan.
• Sprinkle evenly with crumb topping.
• Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry.
• Let cool in the pan for 15 min's.
• Remove side of pan& cut into wedges.
• Serve slightly warm.

SIMPLE BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

CAROLE WALTER’S BUTTER CRUMB COFFEE CAKE

Steps:

• Prepare a large recipe of Carole's favorite streusel. Set aside. ■ Position the rack in the lower third of the oven. Heat the oven to 350 degrees. Generously butter a 10-inch springform pan, line the bottom with baking parchment, and then butter the parchment. Set aside. ■ In a large bowl, thoroughly whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and work with your fingertips until fine crumbs are formed. ■ In a medium bowl, whisk together the egg, milk, and vanilla. Make a well in the center of the flour mixture and add the liquid. Using a wooden spoon, gradually push the crumbs into the liquid, beginning with the crumbs in the center of the bowl and gradually working toward the edge of the bowl. Beat for about 1 minute, or until the batter is smooth. (Note: the batter will be thick.) ■ Scrape the batter into the prepared pan and smooth the top with the back of a large soupspoon or an offset spatula. Take a handful of the streusel crumbs and squeeze gently to form a large clump. Then break the clump apart, and sprinkle the crumbs onto the batter. Repeat until all of the streusel mixture has been used. Lightly press the streusel onto the batter. ■ Set the pan on a 12-inch strip of aluminum foil and bake for 40 to 45 minutes, or until the top is golden brown and firm to the touch, and a toothpick inserted in the center comes out clean. ■ Remove the cake from the oven and let stand on a cooling rack for 20 to 25 minutes, then remove the outer ring. Place a 12-inch piece of aluminum foil directly on the top of the cake, cupping it around the side to hold the topping in place. Cover with a cooling rack, invert the cake, and carefully lift off the bottom of the pan and peel off the parchment paper. Cover with another rack, invert again, remove the aluminum foil, and cool right side up. Just before serving, dust with confectioners' sugar.