Vanillaandcinnamoncrumbcake Recipes

VANILLA AND CINNAMON CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
• Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
• To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
• Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
• Pour into a small bowl and set aside.
• If not using immediately, refrigerate until needed.
• To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
• Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
• The mixture will be loose.
• Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
• Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
• Do not overbeat.
• Spread the batter evenly into the prepared springform pan.
• Sprinkle the top evenly with the crumb topping.
• Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
• Do not overbake, or the cake will be dry.
• Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
• Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
• Store at room temperature for up to 3 days.

CINNAMON CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.