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.
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.
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.
JAM CRUMB CAKE
Provided by Melissa Roberts
Categories Cake Milk/Cream Egg Breakfast Brunch Dessert Bake Quick & Easy Raspberry Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make cake:
- Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
- Whisk together flour, sugar, baking powder, and salt.
- Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
- Make crumb topping:
- Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
- Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.
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
BEST MOIST CRUMB CAKE
This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.
Provided by Lily Ernst
Categories dessert
Time 50m
Yield 9
Number Of Ingredients 15
Steps:
- Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
- In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
- In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
- Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
- Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.
Nutrition Facts : Calories 212 calories, Sugar 18.7 g, Sodium 22.4 mg, Fat 11.3 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 25.1 mg
CRUMB CAKE
A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.
Categories Breakfast & Brunch
Time 1h10m
Yield One 9x13-inch cake (12 squares)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
- Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
- Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg
QUICK APPLE CRUMB CAKE
Here's a good dessert to make when you're in a hurry, but want something that tastes like it was much more complicated.
Provided by Chris from Kansas
Categories Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine cake mix, butter and 1 egg until crumbly; reserve 1/2 cup.
- Press remaining crumb mixture into 8-inch square pan.
- Blend remaining egg with sour cream; spoon over crust.
- Stir apple filling with brown sugar and cinnamon, spoon over sour cream mixture.
- Sprinkle with reserved 1/2 cup crumb mixture.
- Bake at 350 for 40 minutes or until filling is bubbly and topping is lightly browned.
- Cool before serving.
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.
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
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- Make the topping. In a large bowl, stir together flour, sugar, cinnamon and salt. Add the butter and mix into the flour mixture using a pastry cutter, fork, or your hands until large clumps of various sizes have been formed and no large pieces of butter are seen.
- Make the cake. In a medium bowl, stir together flour, baking soda, baking powder, and salt. In a large bowl, cream sugar and butter until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs one at a time and mix until once again light and fluffy. Alternately add the flour and sour cream, beginning and ending with the flour. I did three additions of flour and two of sour cream. Mix until a batter is formed and all ingredients are incorporated.
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