Donnas East Coast Inspired Crumb Cake Recipes

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

Ingredients

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

EASY CRUMB CAKE

Easy Crumb Cake image

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

Ingredients

1/2 cup shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Confectioners' sugar

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.

OLD-FASHIONED CRUMB CAKE

Old-Fashioned Crumb Cake image

My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.

Provided by Ruth Cousineau

Categories Cake Dessert Bake Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Breakfast Brunch New York Bronx

Yield 12-16 servings

Number Of Ingredients 18

Ingredients

For cake:
1 (1/4-ounces) package active dry yeast (2 1/2 teaspoons)
1 cup warm whole milk (105115°F)
1/2 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
3 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
2 large eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly
For crumb topping:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 teaspoon vanilla
Special Equipment
a stand mixer fitted with paddle attachment

Steps:

Make dough:
Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
Make topping:
Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
Form and bake cake:
Butter a 13- by 9-inch baking dish or pan.
Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
Put oven rack in middle of oven and preheat oven to 350°F.
Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

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