Luncheonette Crumb Cake Recipes

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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

OVER-THE-TOP CRUMB CAKE



Over-the-Top Crumb Cake image

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

1 1/4 cups whole roasted pecans, roughly chopped
3/4 cup all-purpose flour
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1 1/4 sticks (10 tablespoons) unsalted butter, melted
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
19 mini coffee cake-flavored cake doughnuts or 9 regular glazed cake doughnuts
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar
2 teaspoons pure vanilla extract

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.

LUNCHEONETTE CRUMB CAKE



Luncheonette Crumb Cake image

Growing up on Long Island in the 60s a big treat was going to the luncheonette after church. I'd sit at the counter and use my quarter to buy a big square of crumb cake. The brown and powdered sugar crumbs were melt in your mouth and the cake moist and delicious. This cake adapted from Cooks brings back those wonderful memories!

Provided by momaphet

Categories     Breads

Time 1h

Yield 1 cake

Number Of Ingredients 18

1/3 cup granulated sugar
1/3 cup dark brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter, melted and still warm (1 stick)
1 3/4 cups cake flour
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter, cut into 6 pieces, softened but still cool (3/4 stick)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup buttermilk
confectioners' sugar, for dusting
1 teaspoon powdered sugar, to make the recipe input

Steps:

  • TOPPING:.
  • In a medium bowl whisk sugars, cinnamon, salt. Stir in the melted butter. Add flour and mix with your hands until the mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  • CAKE:.
  • Adjust oven rack to upper-middle position and heat oven to 325 degrees.
  • Completely line an 8 x 8 pan with parchment paper or foil and spray with nonstick cooking spray.
  • Using an electric mixer, in your bowl mix flour, sugar, baking soda, and salt on low speed to combine.
  • With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  • Add egg, yolk, vanilla, almond extract and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  • Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces and spread in even layer over batter.
  • Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang.
  • Dust with confectioners' sugar - this is what makes it a true NY Crumb cake!

Nutrition Facts : Calories 4039.3, Fat 174.9, SaturatedFat 106.3, Cholesterol 801.1, Sodium 1405.1, Carbohydrate 573.6, Fiber 11.1, Sugar 246.2, Protein 47.5

SHEET PAN CRUMB CAKE



Sheet Pan Crumb Cake image

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

1 1/2 cups packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, melted
3 cups all-purpose flour (see Cook's Note)
Nonstick cooking spray, for the baking sheet
3 cups all-purpose flour (see Cook's Note)
1 3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 3/4 cups granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups sour cream

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.

TOLL HOUSE CRUMBCAKE



Toll House Crumbcake image

From the Nestle Tollhouse Recipe Collection. I wish that I was able to post their picture of how good this looks!

Provided by mermaidmagic

Categories     Dessert

Time 1h

Yield 24 squares

Number Of Ingredients 14

1 tablespoon all-purpose flour
1/2 cup firmly packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped walnuts
1 (12 ounce) package nestle toll house little bits semisweet chocolate morsels
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream

Steps:

  • For Topping:.
  • In small bowl, combine 1 TB flour, 1/2 cup brown sugar and 2 TB softened butter.
  • Mix well.
  • Stir in nuts and 1/2 cup Nestle morsels.
  • Set aside.
  • For Cake:.
  • Preheat oven to 350 degrees.
  • In small bowl, combine 2 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.
  • Set aside.
  • In large bowl, combine 1/2 cup softened butter, 1 cup sugar, and 1 tsp vanilla extract.
  • Beat until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually beat in flour mixture alternately with sour cream.
  • Fold in remaining 1 1/2 cups Nestle morsels.
  • Spread into greased 13x9 inch baking pan.
  • Sprinkle topping evenly over batter.
  • Bake at 350 degrees for 45-50 minutes.
  • Cool completely.
  • Cut into 2 inch squares.

Nutrition Facts : Calories 250.3, Fat 12.8, SaturatedFat 6.9, Cholesterol 43.8, Sodium 166.4, Carbohydrate 31.1, Fiber 1.4, Sugar 20.4, Protein 3.2

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

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

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

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 image

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

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

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 ORLEANS CRUMB CAKE



New Orleans Crumb Cake image

An easy chocolate cake from a mix with a dandy streusel topping of graham cracker crumbs, chocolate chips and walnuts.

Provided by Deb Johansen

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 5

1 cup graham cracker crumbs
3 tablespoons shortening, melted
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 (18.25 ounce) package devil's food cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
  • Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
  • Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 45.8 g, Cholesterol 8.5 mg, Fat 20.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 360.9 mg, Sugar 28.8 g

CRUMB CAKE II



Crumb Cake II image

This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 37m

Yield 8

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
  • In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
  • To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 44.7 g, Cholesterol 55 mg, Fat 12.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 7.7 g, Sodium 280.8 mg, Sugar 26.6 g

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From monpetitfour.com


LUNCHEONETTE CRUMB CAKE RECIPE - WEBETUTORIAL
Luncheonette crumb cake is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make luncheonette crumb cake at your home.. The ingredients or substance mixture for luncheonette crumb cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


CREAM CHEESE CRUMB CAKE - GIMME DELICIOUS
Cake mixture. In a medium bowl mix the flour, salt, sugar, baking soda, and baking powder. Set aside. In a large bowl whisk the butter, and eggs for 2 minutes. Whisk in the buttermilk, add the flour mixture slowly. mix for 2 minutes. Pour the cake mixture into 9x9 or round pan. pour the cream cheese mixture on the cake mixture, gently spread ...
From gimmedelicious.com


NEW YORK CRUMB LOAF CAKE - DINNER, THEN DESSERT
2021-07-07 Instructions. Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan. In a medium bowl, mix together the sugar, brown sugar, salt, cake flour, and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
From dinnerthendessert.com


NEW YORK CRUMB CAKE - DINNER, THEN DESSERT
2018-03-06 Cake: Preheat oven to 325 degrees. Use baking spray or butter and flour a square 8x8 pan. In a stand mixer, add flour, sugar, baking soda, and salt. On low speed, add butter in pieces. Mix for 1-2 minutes, or until you no longer see the butter and the mixture looks like a …
From dinnerthendessert.com


STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE) - RECIPES FROM EUROPE
Add the flour to a large bowl. The sprinkle the instant yeast and lastly the granulated sugar on top. Add the milk and mix. Now slowly pour in the warmed milk and knead everything using the spiral dough hooks of your electric mixer until well mixed. Add the butter, vanilla extract, egg, and salt.
From recipesfromeurope.com


EGGNOG CRUMB CAKE | HOLIDAY BREAKFAST CAKE RECIPE
2016-12-16 Set aside. 3. To make the cake batter, beat the sugar and butter until light in color and fluffy, 3-4 minutes. 4. Add the sour cream and eggnog and mix until well incorporated. The batter may seem a little curdled, that’s ok. 5. Add the …
From lifeloveandsugar.com


LUNCHEONETTE CRUMB CAKE RECIPE - RECIPEZAZZ.COM
Growing up on Long Island in the 60s a big treat was going to the luncheonette after church. I would sit at the counter and use my quarter to buy a big square of crumb cake. The brown and powdered sugar crumbs were melt in your mouth and the cake was moist and delicious. This cake is adapted from Cooks and brings back those wonderful memories! Makes 1 cake
From recipezazz.com


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