New Jersey Crumb Cake Food

NEW JERSEY CRUMB CAKE

Steps:

• Cream butter and sugar.
• Beat eggs and milk; mix with butter.
• In another bowl, mix flour and baking powder, then add to butter mixture.
• Stir in vanilla.
• Pour batter into a greased 9 x 13 pan.
• For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon.
• Sprinkle over batter in pan.
• Bake at 350° for 30 minutes or until done.
• Top with the 1/4 - 1/2 C powdered sugar when cool.

NEW JERSEY CRUMB COFFEE CAKE

Steps:

• Mix the brown sugar, cinnamon, and salt together in a large bowl. Stir in the melted butter, then gently mix in the flour, being careful not to overmix (you just want to moisten the flour and mix until there is no visible dryness). Keep the mixture in large clumps. Set aside.
• Squeeze a handful of the topping into your hand, if it doesn't clump together, add a little more melted butter until it does. Set aside.
• Preheat the oven to 350f/175c. Grease 9x13 inch baking pan
• In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
• Beat the softened butter in a large bowl until light.
• Add sugar and beat until light and fluffy.
• Add eggs 1 at a time, beating until well blended after each addition.
• Add buttermilk and vanilla, beat just until blended.
• Add flour mixture in 3 additions, beating just until blended after each addition.
• Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
• Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
• Bake 45 minutes to an hour or until the tester comes out clean and topping is deep golden brown and a little crisp.
• Cool cake in dish on rack at least 30 minutes. Dust with powdered sugar and cut into squares to serve.

OVER-THE-TOP CRUMB CAKE

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.