Classic Crumb Cake Recipes

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CLASSIC CRUMB CAKE



Classic Crumb Cake image

For a fruity variation of this classic crumb cake, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch cake

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
3 cups blueberries (optional)
Crumb Topping for Classic Crumb Cake
Confectioners' sugar for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

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

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

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

OLD-FASHIONED CRUMB CAKE



Old-Fashioned Crumb Cake image

What a wonderful old classic! It's buttery, moist, and simply LUCIOUS!! Your friends and family will be coming back for more. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.

Provided by Pepina Rae

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon table salt
10 tablespoons unsalted butter, softened (1 1/4 sticks)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1 large egg, at room temperature
2 teaspoons vanilla extract
3/4 cup walnuts, finely chopped (or pecans)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon allspice

Steps:

  • Adjust oven rack to center position and heat oven to 350°.
  • Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour.
  • With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended.
  • Cut in butter until mixture resembles coarse crumbs.
  • Remove 1 cup of crumbs to separate bowl.
  • Mix baking powder and soda into mixture remaining in large mixing bowl.
  • Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes.
  • Using a rubber spatula, scrape batter into prepared pan and smooth top.
  • Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended.
  • Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
  • Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.
  • Transfer cake to rack; remove pan sides.
  • Let cake cool completely, about 2 hours, before serving.
  • When completely cooled, cake can be slid off pan bottom onto serving plate.

Nutrition Facts : Calories 496.3, Fat 22.7, SaturatedFat 10.2, Cholesterol 65.5, Sodium 456, Carbohydrate 68.6, Fiber 1.8, Sugar 43, Protein 6.6

CRUMB TOPPING FOR CLASSIC CRUMB CAKE



Crumb Topping for Classic Crumb Cake image

Use this crumb topping for our Classic Crumb Cake. For a fruity variation, stir blueberries into the batter, and sprinkle over the top along with the crumb topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 nine-inch cake

Number Of Ingredients 5

1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar (or 3/4 cup confectioners' sugar)
1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

Steps:

  • In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. (Alternatively, mix together in an electric mixer.)

CLASSIC CRUMB CAKE



Classic Crumb Cake image

I take this cake to meetings at my sons' school and wow the teachers. It's a conference room favorite. Nobody can believe it's vegan and gluten-free. It's straight-up classic coffee cake-moist and buttery, with a scrumptious crumb topping.

Yield makes 12 servings

Number Of Ingredients 18

3/4 cup Basic Gluten-Free Flour Mix (page 19)
1/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup dairy-free, soy-free vegetable shortening, chilled and cut into tablespoon-size pieces
2 cups Basic Gluten-Free Flour Mix (page 19)
1/2 teaspoon xanthan gum
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla vegan yogurt
1 teaspoon cider vinegar
1/2 cup dairy-free, soy-free vegetable shortening, at room temperature
1 cup granulated sugar
1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 325°F. Grease a 9 by 9-inch baking pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
  • To make the crumb topping, whisk together the flour mix, xanthan gum, and salt. Add the light brown sugar and cinnamon and whisk again. Add the chilled shortening, and using a pastry blender or two knives, blend until you have a pea-sized crumb. Set aside.
  • To make the cake, whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside.
  • Combine the vegan yogurt and cider vinegar. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, egg replacer, and vanilla. Beat on medium speed for about 2 minutes, or until light and fluffy. Add the flour mixture in three parts, alternating with the yogurt, beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as necessary.
  • Spoon the batter into the prepared pan, smoothing out the surface. Sprinkle the crumb topping evenly over the top, using your fingers to clump some of it together into larger crumbs (think bakery aisle crumb coffee cake).
  • Bake in the center of the oven for 45 minutes, or until the top is golden and the cake springs back when touched lightly.
  • Let cool in the pan on a cooling rack for about 15 minutes. Invert the cake onto a large plate, cover with a cooling rack, and reinvert onto the rack crumb-side up. Let cool completely. Sift the confectioners' sugar over the top, and cut into squares. Store tightly covered at room temperature.

CLASSIC CHOCOLATE CHIP CRUMB CAKE



Classic Chocolate Chip Crumb Cake image

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pan
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup lightly packed (220 grams) light brown sugar
1 teaspoon pure vanilla extract
Heaping 1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
2 1/4 cups (290 grams) all-purpose flour
2 tablespoons mini chocolate chips
2 large eggs, at room temperature
1/4 cup buttermilk, at room temperature
3 tablespoons vegetable oil
2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons (130 grams) cake flour
2/3 cup (130 grams) granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
6 tablespoons unsalted butter, cut into 6 cubes, at room temperature
3 tablespoons mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
  • For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
  • For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
  • Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
  • With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
  • Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
  • Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.

CLASSIC CRUMB CAKE



Classic Crumb Cake image

I received this recipe from an email this morning from the www.kingarthurflour.com website. Sounds interesting! "This dense, moist cake is a perfect base for its white sugar crumb topping. Watch out when you cut it; in typical crumb cake fashion, the topping will scatter a bit." Tips from our bakers: For a blueberry crumb cake, sprinkle 1 cup fresh or frozen blueberries atop the batter in the pan before baking. For more distinct crumbs on top, prepare the topping with 1/4 cup vegetable shortening and 4 tablespoons butter, cut in chunks, in place of the 4 tablespoons melted butter. NOTE: The recipe online also calls for an ingredient called BUTTERY SWEET DOUGH FLAVOR as optional. 1/2 teaspoon in the cake part and 1/4 teaspoon in the topping part. Zaar did not recognize this ingredient so I couldn't add it in. It's something that you can order online from the www.kingarthurflour.com website. :-)

Provided by senseicheryl

Categories     Breads

Time 55m

Yield 1 9 inch cake, 9 serving(s)

Number Of Ingredients 15

1/2 cup butter, at room temperature
1 1/4 cups granulated sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/8 teaspoon lemon oil (or 1 teaspoon grated lemon peel)
3 large eggs
1 1/2 cups all-purpose flour
1/8 teaspoon baking soda, heaping
1/2 cup plain yogurt (or vanilla yogurt, buttermilk or sour cream)
4 tablespoons butter, melted
1 cup all-purpose flour
2/3 cup confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 -2 tablespoon confectioners' sugar (or non-melting white sugar, for sprinkling on top)

Steps:

  • Preheat the oven to 325°F Lightly grease a 9" square cake pan.
  • In a medium-sized mixing bowl, beat together the butter, sugar, salt and flavorings for 2 minutes, till smooth.
  • Add the eggs, beating well after each addition; continue beating after adding the last egg for at least 3 minutes at medium-high speed. The batter should look fluffy, with no grains of sugar visible.
  • Add the flour and baking soda to the butter mixture, beating gently to combine.
  • Add the buttermilk/yogurt/sour cream, beating gently until well-blended.
  • Spread the batter in the prepared pan.
  • Bake the cake for 30 minutes. While it's baking, prepare the topping.
  • Mix all of the topping ingredients together just till medium crumbs form. If you mix too long the crumbs will become too large, so pay attention.
  • After 30 minutes, remove the cake from the oven. Quickly and gently sprinkle the crumbs on top, and return to the oven.
  • Bake for an additional 15 minutes, until a cake tester inserted into the center comes out clean. Remove the cake form the oven, and cool it completely on a rack.
  • When the cake is completely cool, dust it with confectioners' sugar.

Nutrition Facts : Calories 443.8, Fat 17.8, SaturatedFat 10.6, Cholesterol 113, Sodium 415.4, Carbohydrate 64.9, Fiber 0.9, Sugar 38.4, Protein 6.3

CLASSIC CRUMB CAKE



Classic Crumb Cake image

This foolproof cake is perfect for beginning bakers.

Yield makes one 13-by-9-inch cake

Number Of Ingredients 11

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups sour cream
Crumb Topping (page 394)
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 350°F. Generously butter a 13-by-9-inch baking pan; set aside. Whisk together flour, baking soda, baking powder, and salt in a bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated after each addition. Mix in the vanilla. Add the flour mixture and sour cream; beat just until combined.
  • Spoon the batter into the pan, and smooth with an offset spatula. Sprinkle the topping evenly over the batter. Bake, rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack to cool. Before serving, dust with confectioners' sugar, if using.

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From classic-recipes.com


STRAWBERRY CRUMB CAKE RECIPE - CLASSIC-RECIPES.COM
2022-02-23 For the Cake. 20 to 23 ounces frozen sweetened strawberries (reserve the juice) 1 cup (8 ounces) butter, softened; 1 1/4 cups granulated sugar; 2 large eggs, room temperature
From classic-recipes.com


CLASSIC COFFEE CAKE - CRUMB TOPPING - FRUGAL HAUSFRAU
2015-05-16 Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy, stopping now and then to scrape down sides of bowl. Add eggs 1 at a time, beating until well blended after each addition. Add 1/3rd of the sour cream and vanilla extract and beat just until blended.
From frugalhausfrau.com


THE VERY BEST CRUMB CAKE - ONCE UPON A CHEF
2021-12-22 Step 2: Make the Cake Batter. 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 ...
From onceuponachef.com


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