Whole Grain 100
Email: Tamara@wholegrain100.com
  • Welcome
  • Price Sheet
  • Store & Classes
  • Baking Education
  • Recipes
  • Grain Education
  • Health & Nutrition

Crumb Cake

3/17/2016

0 Comments

 
This is classic crumb cake recipe that you can add blueberries, dried fruit even chocolate chips, if you like for something different. It's perfect for brunch or an afternoon snack.

Pan: 9 x 13  (Line pan with parchment paper)
Oven: 325°F
Bake: 45 minutes

Crumb Topping Ingredients
2 sticks unsalted butter, softened (225 grams or 1 cup)
2/3 c. sugar (130 grams)
2/3 c. packed dark-brown sugar (130 grams)
1-1/2 tsp. ground cinnamon
1/2 tsp salt
3 c. cake flour (soft white flour) 360 grams

Directions:
  • Combine the butter and both sugars in a mixer. Cream until very light.
  • Combine the cinnamon, salt and flour; add all at once and beat on medium just until large crumbs form.
  • Scrape down the sides and the bottom for unincorporated flour. Mix briefly. Do not over mix or you will end up with a really thick cohesive mixture.
  • Store the crumbs in the refrigerator while you make the cake.

Cake Ingredients
2-1/2 c. + 2 T. cake flour (Soft White flour) 315 grams
1 tsp. baking soda
1 tsp. baking powder
1/2  tsp. salt
1 cup granulated sugar (200 grams)
1-1/2 sticks unsalted butter, room temperature (170 grams)
3 large eggs
2 tsp. vanilla extract
2/3 c. low-fat buttermilk (163 grams)
Powdered sugar for dusting

Prepare Pan
  • Preheat the oven to 325°F.
  • Line a 9×13 inch pan with parchment.
  • Spray under the parchment to hold it in place and spray the parchment and sides of the pan.
  • Set aside.

Directions for Cake Batter
  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Without cleaning the bowl in which the crumbs were made, beat the butter and sugar on medium speed until pale and fluffy.
  • Beat in eggs one at a time and then the vanilla.  If it curdles, that is fine.   Add flour alternating with buttermilk, beginning and ending with flour. Beat until well combined. 
  • Spoon batter into pan and spread evenly using an offset spatula. Spread the crumbs evenly over the batter.
  • Bake until golden brown and a cake tester inserted into the center comes out clean, about 45 minutes.
  • Transfer the crumb cake to a rack and cool about 15 minutes. Dust with powdered sugar.

This crumb cake also freezes well.  Just wrap it well and freeze. To use, I would recommend unwrapping it and thawing it completely first. Re-wrap it in foil and reheat it in a 350 degree oven for 15 to 20 minutes – just to warm it all the way through.

Sources:
Pastry Like a Pro Helen S. Fletcher, 2/8, 2016
Cooks Magazine
Martha Stewart
0 Comments



Leave a Reply.

    Categories

    All
    Appetizers
    Beef Main Dish
    Beverage
    Biscuits
    Breakfast
    Cakes
    Cookies & Bars
    Desserts
    Fermentation
    Fish
    Gluten Free
    Ice Cream
    Instant Pot
    Medicine
    Muffins & Quick Breads
    Pies
    Pork Main Dish
    Poultry Main Dish
    Preservation
    Puddings
    Salads
    Sandwiches
    Sauces
    Save Money & Time
    Seasoning Mixes
    Sides
    Soups & Stews
    Sweet Yeasted Breads
    Toppings & Spreads
    Vegetable Side Dish
    Yeast Breads

    RSS Feed

Powered by Create your own unique website with customizable templates.