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
NEW YORK CRUMB CAKE
I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!
Provided by Courtly
Categories Breads
Time 1h5m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
- In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
- In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
- Using a rubber spatula, fold dry ingredients into egg mixture.
- Spread batter evenly into prepared pan, and set aside.
- In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
- Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
- Top batter evenly with crumb topping.
- Bake for 35 to 40 minutes or until the cake tests done.
- Turn the pan once during baking.
- Transfer pan to a wire rack to cool.
- Dust with confectioners' sugar.
- Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
SHEET PAN CRUMB CAKE
It's no secret that the best part of a crumb cake is, well, the crumb! Unlike other versions, this sheet pan dessert is half cake and half crumb topping, for more deliciousness in every slice. The cake part is perfectly sweet, with just the right amount of tang from the sour cream, while the topping is mega buttery and spiked with cinnamon. Win-win!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
- For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
- Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.
OVER-THE-TOP CRUMB CAKE
It's a fact: The best part of a coffee cake is the crumbly streusel on top. This epic (and doughnut-filled!) version not only has ample topping, but also a cinnamon-pecan layer in the middle, proving you can never have too much of a good thing.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 12 to 14 servings
Number Of Ingredients 20
Steps:
- For the streusel: Preheat the oven to 325 degrees F.
- Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
- For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
- Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
- For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
- Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
- Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.
CRUMB CAKE
This crumb cake has been a family favorite for years. The first time I took it to work as a treat for my co-workers, my boss told me that his grandmother used to make the same cake. He said she called it "kuchen" and served it in a bowl, broken into chunks, with milk poured on top. You can serve it plain for breakfast, or with whipped cream as a dessert.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13x9-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired.
Nutrition Facts :
CRUMB CAKE
This will be the last crumb cake recipe you'll ever need. It's wonderful. It's my friend Fran's mother's recipe. It's far from low fat and I guess that's what makes it such a delicious cake. Everyone will ask you for the recipe.
Provided by luvmybge
Categories Breads
Time 50m
Yield 1 large crumb cake
Number Of Ingredients 9
Steps:
- Grease and flour a cookie sheet with sides (11 x 17 or 10 1/2 x 15) just watch the time.
- Mix cake using above ingredients.
- Spread in cookie sheet.
- Bake 350° for 20 minutes (20 minutes is the time for the 10 1/2 x 15 pan), so a little less time if you are using the bigger pan.
- I like the 11 x 17 pan.
- Crumbs: Add ingredients to bowl and mix together.
- Spread in chunks covering cake.
- Bake 15 minutes more.
- Cool.
- Sprinkle with powdered sugar.
CLASSIC CRUMB CAKE
For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.
OUTRAGEOUSLY BUTTERY CRUMB CAKE
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g
OLD-FASHIONED CRUMB CAKE
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.
Provided by Ruth Cousineau
Categories Cake Dessert Bake Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Breakfast Brunch New York Bronx
Yield 12-16 servings
Number Of Ingredients 18
Steps:
- Make dough:
- Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
- Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
- Make topping:
- Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
- Form and bake cake:
- Butter a 13- by 9-inch baking dish or pan.
- Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
- Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
- Put oven rack in middle of oven and preheat oven to 350°F.
- Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.
EASY CRUMB CAKE
MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 338mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
NEW YORK CRUMB CAKE
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-12 1/2-inch cake
Number Of Ingredients 12
Steps:
- Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
- Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
- Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
- Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
PLUM CRUMB CAKE
Make and share this Plum Crumb Cake recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter 9" round cake pan.
- Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums.
- Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums.
- Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack.
- To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).
CRUMB CAKE
I got this recipe from a coworker. The topping calls for 3 sticks of butter, but I only use 2. Make sure the topping is ready when the cake comes out of the oven, it needs to go on while the cake is still warm so it sticks (or melts) into it.
Provided by charlened
Categories Breads
Time 38m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- For cake, combine ingredients and bake in a greased cookie sheet/jelly roll pan for 13 minutes at 350.
- Combine topping ingredients and put over warm cake and bake 15 minutes more.
- Sprinkle with powdered sugar when cool.
Nutrition Facts : Calories 158.9, Fat 7.1, SaturatedFat 3.8, Cholesterol 26, Sodium 123.4, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 1.7
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.
CRUMB CAKE II
This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 37m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
- In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
- To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 44.7 g, Cholesterol 55 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 280.8 mg, Sugar 26.6 g
MICROWAVE CRUMB CAKE RECIPE
Try this easy-to-make Microwave Crumb Cake Recipe. Buttery graham cracker crumbs plus nuts and cinnamon bake in the microwave for the simplest and tastiest Microwave Crumb Cake Recipe ever.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Place butter in 2-qt. microwaveable round dish at least 2 inches deep. Microwave on HIGH 30 sec. or until melted. Add 1/2 cup graham crumbs, 1/3 cup sugar, nuts and 1 tsp. cinnamon; mix well. Set aside.
- Beat eggs in large bowl with wire whisk. Add COOL WHIP, remaining graham crumbs, sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
- Microwave on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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