The Best Crumb Pound Cake Ever Food

BEST OLD-FASHIONED POUND CAKE

Steps:

• 1. Preheat oven to 325°.
• 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
• 3. Add each egg, one at a time, blending after each addition. Add both extracts.
• 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
• 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
• 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
• 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
• 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
• 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.

CRUMB CAKE

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.

THE VERY BEST POUND CAKE

Steps:

• Cream flour and butter together until smooth. I do this part in my stand mixer.
• Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
• Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
• Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
• Bake @ 300° for 1 ½ hours or until tests done with toothpick.

THE BEST CRUMB, POUND CAKE EVER

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).

THE BEST WHISKEY CAKE EVER

Steps:

• In a large bowl beat until creamy cake mix, instant pudding, oil, flavorings,sour cream then pour in greased cake pan angel or bundt pan.
• put in preheated oven.Bake until a toothpick inserted comes out clean.

THE BEST CAKE EVER

Steps:

• Mix first six ingredients.
• Fold in chips and 3/4 of the grated chocolate.
• Pour into greased angel food pan and bake at 350 degrees for 50 minutes.
• Sprinkle on remaining chocolate and sugar and bake 3 more minutes.

EASIEST CAKE EVER

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the flour, baking powder.
• Add in the sugar, eggs, vanilla and oil and mix to combine.
• Butter and flour an 8 or 9 inch cake pan and add in batter. Batter will be quite thick, so use a spoon to smooth out the top.
• Place peach slices on top of the batter, pressing them into the batter. Sprinkle with raw sugar.
• Bake for 50 minutes until a cake tester inserted comes out clean.