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.
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.
BLUEBERRY CRUMB CAKE
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
- For the streusel:
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
- For the cake:
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
- Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
- crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
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
OUTRAGEOUSLY BUTTERY CRUMB CAKE
This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Provided by rgilmore212
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
- Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
- Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
- While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
- Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
- Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g
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.
NEW YORK STYLE CRUMB CAKE
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Provided by Sally
Categories Breakfast
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.
THE BEST LOUISIANA CRUNCH CAKE EVER
One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!
Provided by TwinGodesses
Categories Dessert
Time 1h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 Degrees Fahrenheit.
- 2. Sift together cake flour, salt, baking powder and soda. Set aside.
- 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
- 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
- 5. Mix in sour cream and vanilla extract.
- 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
- 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
- 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
- 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
- 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
NEW YORK CRUMB CAKE
I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!
Provided by Courtly
Categories Breads
Time 1h5m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place rack in center of oven, and preheat oven to 325°F 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, the granulated sugar, baking powder, and salt; set aside.
- In a second bowl, whisk together the 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.
- Top batter evenly with crumb topping.
- Bake for 35 to 40 minutes or until the cake tests done.
- Turn the pan once during baking.
- Transfer pan to a wire rack to cool.
- Dust with confectioners' sugar.
- Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
THE BEST CRUMB CAKE EVER
One of the easiest recipes lots of crumbs on this cake
Provided by michelle perrino
Categories Cakes
Time 30m
Number Of Ingredients 6
Steps:
- 1. Must have a 15x10 cookie sheet greased. Bake, boxed white cake @350 for 20-25 mins cool slightly I like to top my cake with seedless raspberry jam then follow with the crumbs
- 2. Mix the crumb ingredients in a large bowl with a wooden spoon using your hands put chunks of the crumbs all over the jam/cake and bake for 10 more min.
- 3. when cake cools cover the entire crumbs with powdered sugar "YUMMY"
THE BEST CRUMB, POUND CAKE EVER
My grandmother, mother and aunts have made this for years, make it and you will see why. It freezes great.
Provided by Across the Ocean
Categories Dessert
Time 1h5m
Yield 2 round cakes
Number Of Ingredients 8
Steps:
- In a mixer with the beaters attached place; oil, vanilla sugar, margarine, sugar and flour.
- Mix on medium speed until coarse crumbs form.
- Remove 3/4 cup crumbs and set aside.
- To remaining crumbs in mixer add baking powder, eggs and whipping cream.
- Mix until smooth and creamy.
- Place in two 9-inch round aluminum pans or 1 9x 13 inch pan.
- Sprinkle crumbs on top.
- Bake at 350°F until ready 45-1 hour (or check; when a toothpick inserted in the middle comes out dry).
Nutrition Facts : Calories 2695.6, Fat 153.6, SaturatedFat 45.5, Cholesterol 578.4, Sodium 1807.9, Carbohydrate 300.8, Fiber 5.1, Sugar 151.3, Protein 34.8
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