High Altitude Crumb Cake Food

HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING

Steps:

• For the bread:
• Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly
• For the crumb topping:
• In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it's too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.
• Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.

HIGH ALTITUDE LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
• In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

HIGH ALTITUDE CRUMB CAKE

Steps:

• Preheat oven to 375F and grease a13 x 9" pan or two smaller pans.
• Mix first three ingredients in mixing bowl until the fine crumb stage.
• Reserve 1 cup of this mixture for topping.
• Combine the remaining ingredients and add to the crumb mixture.
• Pour into prepared pan and top with the reserved crumbs.
• Bake for 25 minutes.

HIGH-ALTITUDE BUTTERMILK DEVIL'S FOOD CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat three 9-inch round cake pans generously with cooking spray.
• Mix cake flour, cocoa powder, baking soda, and salt together in a large bowl.
• Beat white sugar, 1 cup butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract together in a large bowl with an electric mixer on medium speed until light and fluffy. Pour in half of the buttermilk and mix well. Beat in eggs one at a time.
• Beat half of the flour mixture into the creamed butter mixture. Add remaining buttermilk; beat well to combine. Add remaining flour mixture and beat until batter is smooth, about 1 minute. Pour batter into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 26 to 30 minutes. Let cool in pans, about 15 minutes. Invert onto wire racks and cool completely before frosting, about 45 minutes.
• Beat 1 1/4 cups butter, 2 teaspoons vanilla extract, and 1 teaspoon almond extract in a large bowl with an electric mixer on medium speed until creamy. Beat in milk gradually. Add confectioners' sugar, 2 cups at a time, scraping sides of the bowl as needed, until frosting is smooth. Increase speed to high and beat, adding more milk, 1 tablespoon at a time, until frosting is fluffy and spreadable.
• Spread frosting between cake layers and smooth over top and sides of cake.

HIGH-ALTITUDE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 330 degrees F (165 degrees C).
• In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
• Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

TOLL HOUSE CRUMBCAKE

Steps:

• For Topping:.
• In small bowl, combine 1 TB flour, 1/2 cup brown sugar and 2 TB softened butter.
• Mix well.
• Stir in nuts and 1/2 cup Nestle morsels.
• Set aside.
• For Cake:.
• Preheat oven to 350 degrees.
• In small bowl, combine 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.
• Set aside.
• In large bowl, combine 1/2 cup softened butter, 1 cup sugar, and 1 tsp vanilla extract.
• Beat until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture alternately with sour cream.
• Fold in remaining 1 1/2 cups Nestle morsels.
• Spread into greased 13x9 inch baking pan.
• Sprinkle topping evenly over batter.
• Bake at 350 degrees for 45-50 minutes.
• Cool completely.
• Cut into 2 inch squares.

HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS

Steps:

• Preheat oven to 400°F.
• Sift flour and 1 cup sugar together three times.
• Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
• Slowly add 1/2 cup sugar, close to beater.
• Add almond extract and vanilla.
• Beat until quite stiff but not dry.
• Add sifted sugar-flour mixture by fourths.
• Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
• Scrape down sides constantly during this mixing.
• Pour batter into a 10-inch, ungreased tube pan.
• Bake approximately 30 minutes.
• Remove from oven and cool in inverted pan.
• Altitude Adjustments:.
• 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
• 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
• Variations:.
• Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
• Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.

HIGH ALTITUDE CAKE

Steps:

• Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
• Sift the cake flour and baking powder into a bowl and set to the side.
• Beat butter and sugar until light and fluffy, up to 10 minutes.
• Mix in eggs, one at a time, fully blending each one in before adding the next.
• Stir in vanilla.
• Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
• Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
• Cool cakes in the pans set over a wire rack.