Crumb Topping For Classic Crumb Cake Food

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SHEET PAN CRUMB CAKE



Sheet Pan Crumb Cake image

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

1 1/2 cups packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, melted
3 cups all-purpose flour (see Cook's Note)
Nonstick cooking spray, for the baking sheet
3 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream

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.

OLD-FASHIONED CRUMB CAKE



Old-Fashioned Crumb Cake image

What a wonderful old classic! It's buttery, moist, and simply LUCIOUS!! Your friends and family will be coming back for more. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.

Provided by Pepina Rae

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon table salt
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 large egg, at room temperature
2 teaspoons vanilla extract
3/4 cup walnuts, finely chopped (or pecans)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon allspice

Steps:

  • Adjust oven rack to center position and heat oven to 350°.
  • Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour.
  • With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended.
  • Cut in butter until mixture resembles coarse crumbs.
  • Remove 1 cup of crumbs to separate bowl.
  • Mix baking powder and soda into mixture remaining in large mixing bowl.
  • Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes.
  • Using a rubber spatula, scrape batter into prepared pan and smooth top.
  • Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended.
  • Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
  • Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.
  • Transfer cake to rack; remove pan sides.
  • Let cake cool completely, about 2 hours, before serving.
  • When completely cooled, cake can be slid off pan bottom onto serving plate.

Nutrition Facts : Calories 496.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 65.5, Sodium 456, Carbohydrate 68.6, Fiber 1.8, Sugar 43, Protein 6.6

CLASSIC CRUMB CAKE



Classic Crumb Cake image

I take this cake to meetings at my sons' school and wow the teachers. It's a conference room favorite. Nobody can believe it's vegan and gluten-free. It's straight-up classic coffee cake-moist and buttery, with a scrumptious crumb topping.

Yield makes 12 servings

Number Of Ingredients 18

3/4 cup Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces
2 cups Basic Gluten-Free Flour Mix (page 19)
1/2 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla vegan yogurt
1 teaspoon cider vinegar
1/2 cup dairy-free, soy-free vegetable shortening, at room temperature
1 cup granulated sugar
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 325°F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
  • To make the crumb topping, whisk together the flour mix, xanthan gum, and salt. Add the light brown sugar and cinnamon and whisk again. Add the chilled shortening, and using a pastry blender or two knives, blend until you have a pea-sized crumb. Set aside.
  • To make the cake, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
  • Combine the vegan yogurt and cider vinegar. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, egg replacer, and vanilla. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the flour mixture in three parts, alternating with the yogurt, beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, smoothing out the surface. Sprinkle the crumb topping evenly over the top, using your fingers to clump some of it together into larger crumbs (think bakery aisle crumb coffee cake).
  • Bake in the center of the oven for 45 minutes, or until the top is golden and the cake springs back when touched lightly.
  • Let cool in the pan on a cooling rack for about 15 minutes. Invert the cake onto a large plate, cover with a cooling rack, and reinvert onto the rack crumb-side up. Let cool completely. Sift the confectioners' sugar over the top, and cut into squares. Store tightly covered at room temperature.

CRUMB CAKE OR COFFEE CAKE WITH EASY STREUSEL TOPPING



Crumb Cake or Coffee Cake With Easy Streusel Topping image

I never seem to have butter softened to the right temperature when I want to make coffee cake, so I finally asked my mom for her recipe, and it doesn't require any softened butter, just oil, so it is a breeze to make. It is easy to get the consistency of the crumb topping just right. You could substitute other types of nuts if you wanted.

Provided by Crocheting Mama

Categories     Breads

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 cup brown sugar
1/2 cup sugar
7/8 cup vegetable oil
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 egg, beaten
1 cup buttermilk
1 -1 1/2 cup walnuts, chopped
1 tablespoon cinnamon

Steps:

  • Mix sugars and oil.
  • Add flour, baking soda, salt, and nutmeg. Mix well.
  • Remove 6 tablespoons of mixture and reserve for crumb topping.
  • Add egg and buttermilk to the larger portion of the mixture. Stir well. Put in 9X13.
  • To reserved crumb mixture, add nuts to taste and cinnamon.
  • Sprinkle over cake batter. Bake at 350 for 35-40 minutes. A toothpick inserted in the center should come out clean.

CRUMB TOPPING



Crumb Topping image

Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 6

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

Steps:

  • In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
  • Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

CRUMBIEST CRUMB CAKE



Crumbiest Crumb Cake image

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

1 (18 ounce) package duncan hines butter recipe cake mix
3/4 cup water
1/2 cup softened butter
3 large eggs
3 cups flour
2/3 cup sugar
2/3 cup brown sugar
2 teaspoons vanilla extract
1 1/2 cups butter, melted
2 teaspoons ground cinnamon

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.

CLASSIC BLUEBERRY CRUMBCAKE



Classic Blueberry Crumbcake image

Make and share this Classic Blueberry Crumbcake recipe from Food.com.

Provided by Babs7

Categories     Breads

Time 1h25m

Yield 1 9inch cake

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
10 tablespoons unsalted butter, room temperature,plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
12 tablespoons unsalted butter, room temperature
confectioners' sugar, for dusting

Steps:

  • Crumb topping: In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, 2 knives, or a pastry blender until well combined and crumbly.
  • Preheat oven to 350 degrees F.
  • 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 electric mixer fitter with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.
  • Add eggs, 1 at a time until well combined.
  • Add vanilla, and beat until combined.
  • Add reserved flour mixture and the sour cream, and beat just until well combined.
  • Fold in 2 cups blueberries.
  • Spoon batter into prepared pan.
  • Toss remaining cup blueberries 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.

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