Over The Top 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

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

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.

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.)

TOP HEAVY CRUMB CAKE RECIPE - (3.7/5)



Top Heavy Crumb Cake Recipe - (3.7/5) image

Provided by mytastytreasures

Number Of Ingredients 13

HEAVY CRUMB TOPPING:
3 sticks butter, melted
4 cups flour
2/3 cup light brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/2 teaspoons vanilla
CAKE:
1 package yellow cake mix
1 (4-serving size) package vanilla instant pudding and pie mix
4 eggs
1 cup water
1/3 cup vegetable oil

Steps:

  • Preheat oven to 350°F. Grease a 15 x 10 x 1-inch jelly roll type pan. Combine all ingredients in a large bowl. Beat at medium speed for 2 minutes with an electric mixer. Pour into prepared pan, just enough to cover the bottom of the pan. Set the rest aside. Bake for 10 to 15 minutes or until it can hold the crumbs. Carefully crumble the heavy crumb topping onto the cake covering completely. Bake until toothpick inserted into center comes out clean. When cake is cool, sprinkle with confectioners sugar. Top heavy crumb topping: Mix all dry ingredients together. Drizzle butter into dry ingredients slowly, using fork to mix and form large crumbs. Add vanilla and mix. Put aside until ready to use.

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.

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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Top Asked Questions

How to make crumb topping for a cake?
Grab a big bowl and combine the butter, flour, cinnamon, sugar and vanilla with an electric mixer until it is crumbly. Top cake with crumb topping as soon as it is removed from the oven. Put back in oven and bake for another 10-15 minutes or until the crumb topping looks done.
How do you make a crumb cake with a mixer?
Grab a big bowl and combine the butter, flour, cinnamon, sugar and vanilla with an electric mixer until it is crumbly. Top cake with crumb topping as soon as it is removed from the oven.
How do you bake a cake that supports the topping?
You want it baked enough to support the topping, but not completely baked! Make the crumb topping – while the cake is baking, combine the flour, cinnamon, sugar and vanilla and mix it until it’s crumbly. Finish the cake – pull the cake out of the oven, sprinkle the crumb topping over the top and then bake the cake for 10 to 15 minutes.
How to make the best apple crumb cake?
To achieve the crumbliest and crunchiest topping, simply combine light brown sugar, melted butter, granulated sugar, and part of the original flour mixture from the original cake batter. The recipe takes a total time of 45 minutes to prep and bake. This amazing apple crumb cake recipe serves 8 people. It has a total of 321kcal.

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