Mini Crumb Cakes Recipes

MINI CRAB CAKES

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

MINI CRUMB CAKES

Steps:

• Heat oven to 350°F. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
• Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
• Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.

RITZ NEW YORK-STYLE MINI CRUMB CHEESECAKES

Steps:

• Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners.
• Spread 1 teaspoon cold hot fudge sauce over top of 24 crackers. Place the crackers, fudge side up, in the lined cups.
• Blend cream cheese and sugar in a large bowl until creamy. Add egg yolk and eggs, one at a time, mixing well after each addition. Mix in sour cream, lemon juice, vanilla extract, and butter. Mix until incorporated.
• Pour batter into muffin cups to about 3/4 full, about 2 heaping tablespoons per cup.
• To make the crumb topping, combine the crushed RITZ Bits Peanut Butter sandwich crackers, flour, light brown sugar, cinnamon, and melted butter until mixture has a wet look. Set aside.
• Bake cheesecakes in preheated oven 15 minutes.
• Remove cheesecakes and evenly distribute crumb topping over each cake.
• Return cheesecakes to oven and continue to bake until crumb topping is browned and a toothpick inserted into cheesecake come out dry, about 15 more minutes.
• Remove cheesecakes from oven and allow to cool completely. When cooled, transfer to a covered container and refrigerate up to 2 hours.
• Before serving, place peanut butter and caramel sauce in microwave safe mixing bowl. Microwave 30 seconds. Carefully remove dish from microwave and stir. Drizzle peanut butter caramel sauce over top of cheesecakes.
• Leftover cheesecakes should be stored in the refrigerator.

COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)

Steps:

• Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
• Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
• In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
• Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
• Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
• Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

NEW YORK STYLE CRUMB CAKE

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.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.