NEW YORK STYLE CRUMB CAKE
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Provided by Sally
Categories Breakfast
Time 1h50m
Number Of Ingredients 16
Steps:
- 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.
- Whisk the flour, baking soda, baking powder, and salt together. 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.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.
GRANDMA'S CRUMB CAKE (OR CUPCAKES)
This is a recipe my grandmother made all the time. Like many of her old recipes that I have found, she didn't have instructions, just ingredients. See NOTE for making this as a cupcakes. I was the first grandchild and freely admit to being spoiled rotten. I hated raisins (still do) so she always made some of the cupcakes, or a...
Provided by Mikekey *
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350°F. Coat a 13-x-9-inch oblong baking pan with nonstick cooking spray.
- 2. With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- 3. Add remaining ingredients to flour mixture and stir until just mixed.
- 4. Pour batter into prepared baking pan and top with reserved crumbs.
- 5. Bake 20-25 minutes. Cool on wire rack.
- 6. NOTE: To make cupcakes, line 15 muffin tins or cupcake tins with paper cupcake liners, or use nonstick cooking spray. Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops. Bake as above.
GRANDMA'S CRUMB CAKE CUPCAKES (OR CAKE)
This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake.
Provided by Outta Here
Categories Breads
Time 35m
Yield 20 cupcakes
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F.
- Line muffin tins or cupcake tins with paper cupcake liners.
- With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- Add remaining ingredients to flour mixture and stir until just mixed.
- Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
- Bake 20-25 minutes.
- Cool on wire rack.
- To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.
GRANDMA'S CRUMB CAKE
A recipe from 1945 that carries on the tradition of warm memories. Great to enjoy on Christmas morning.
Provided by Shirl J 831
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar, salt, cinnamon and baking powder.
- Cut in shortening, reserve 1/2 cup; set aside.
- Place beaten egg in a measuring cup and add enough milk to equal one cup.
- Add vanilla and combine with flour mixture, mix well.
- Pour into a greased 8 x 8 pan.
- Sprinkle with reserved dry mixture.
- Dot with butter, sprinkle with sugar and cinnamon.
- Bake 25 minutes at 375°.
Nutrition Facts : Calories 279.1, Fat 7.3, SaturatedFat 1.8, Cholesterol 26.4, Sodium 245.6, Carbohydrate 49.5, Fiber 1, Sugar 25.2, Protein 4
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