The Best Crumb Cake Ever Recipes

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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.

BEST MOIST CRUMB CAKE



Best Moist Crumb Cake image

This incredible crumb cake is deliciously moist and buttery and covered in a thick blanket of crispy crumb topping. Every bite of this cake is a match made in heaven with its rich cake layer and signature sweet-cinnamony streusel.

Provided by Lily Ernst

Categories     dessert

Time 50m

Yield 9

Number Of Ingredients 15

1 1/2 cups (190g) all-purpose flour
1/3 cup (65g) granulated sugar
1/3 cup (65g) lightly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (114g) unsalted butter, melted
1/2 cup (114g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1/3 cup sour cream
2 tsp vanilla extract
1 1/4 cup (155g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
powdered sugar for dusting

Steps:

  • Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
  • In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
  • In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
  • Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
  • Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

Nutrition Facts : Calories 212 calories, Sugar 18.7 g, Sodium 22.4 mg, Fat 11.3 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 1.1 g, Protein 3.2 g, Cholesterol 25.1 mg

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.

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

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.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

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.

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

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.

THE BEST CRUMB, POUND CAKE EVER



The Best Crumb, Pound Cake Ever image

My grandmother, mother and aunts have made this for years, make it and you will see why. It freezes great.

Provided by Across the Ocean

Categories     Dessert

Time 1h5m

Yield 2 round cakes

Number Of Ingredients 8

1/2 cup oil
1 tablespoon vanilla sugar
1/2 cup margarine
1 1/2 cups sugar
3 cups flour
2 tablespoons flat baking powder
4 large eggs
1 (8 ounce) container whipping cream (like Rich Whip)

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).

Nutrition Facts : Calories 2695.6, Fat 153.6, SaturatedFat 45.5, Cholesterol 578.4, Sodium 1807.9, Carbohydrate 300.8, Fiber 5.1, Sugar 151.3, Protein 34.8

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

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.

THE BEST LOUISIANA CRUNCH CAKE EVER



The Best Louisiana Crunch Cake Ever image

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

Provided by TwinGodesses

Categories     Dessert

Time 1h

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 12

3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut

Steps:

  • 1. Preheat oven to 350 Degrees Fahrenheit.
  • 2. Sift together cake flour, salt, baking powder and soda. Set aside.
  • 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
  • 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
  • 5. Mix in sour cream and vanilla extract.
  • 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
  • 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
  • 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
  • 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
  • 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

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From stevehacks.com


RELIABLE RECIPES: BEST EVER CRUMB CAKE - INSIDEWINK
2020-10-28 Prepare the cake. Heat the oven to 375 degrees Fahrenheit. Butter and flour the bottom and sides of a 9-inch square baking pan. In a large bowl with an electric mixer, beat together the butter and sugar until creamy and light, about 3 minutes. Meanwhile, stir together the flour, baking powder, and salt in a medium bowl.
From insidewink.com


CRUMB CAKE - COOKING CLASSY
2015-04-15 For the cake: In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour ...
From cookingclassy.com


15 DELICIOUS CRUMB CAKE RECIPES - WHAT KATE BAKED
This tasty apple crumb cake recipe can be found on crunchcreamysweet.com. 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.
From whatkatebaked.com


HOMEMADE DOUBLE CRUMB CAKE (+VIDEO) - THE COUNTRY COOK
2021-10-10 For the cake: Preheat oven to 350F degrees. Spray an 8"x 8" baking dish with nonstick cooking spray. (For a thinner cake, use a 9"x 13" baking dish) In a medium bowl combine 1 ½ cups flour, sugar, baking powder and salt. Stir until combined. In another bowl, combine egg, milk, oil and vanilla extract.
From thecountrycook.net


EASY CRUMB CAKE RECIPE - MOMMA LEW
2022-03-25 Prepare a baking dish with non stick cooking spray. In a large bowl, beat the first 5 ingredients together until smooth on medium speed. Bake at 350 degrees for 30 minutes. In a small bowl, mix the ingredients for the crumb topping with a spoon. Using your hands, sprinkle the buttery crumb topping on top of the cake.
From mommalew.com


BEST EVER CRUMB CAKE RECIPE - BEST CRAFTS AND RECIPES
And you probably have all the basic ingredients to bake up this old fashioned crumb cake recipe in your kitchen right now! Butter, sugar, eggs, vanilla, flour, milk and salt for the cake. More flour, more sugar, more butter and brown sugar and cinnamon for the crumbs. Oh, and don’t forget the confectioners’ sugar for a sweet dusting.
From bestcraftsandrecipes.com


THE BEST OLD FASHIONED CRUMB CAKE RECIPE | FOODAL
2018-04-24 Preheat oven to 400°F. Grease a 12-cup muffin pan with cooking oil or softened butter. Sift the flour, baking powder, salt, and sugar into a large bowl. In a separate bowl, beat together the oil, eggs, vanilla, and milk. Scatter the dry mixture over the top of the wet mixture, and stir to combine.
From foodal.com


CLASSIC CRUMB CAKE - IN JENNIE'S KITCHEN
2018-10-19 Finishing your crumb cake with a blizzard of confectioners’ sugar is optional, I guess. Maybe. Nine Years Ago: Bourbon Brown Butter Banana Bread, Oven Dried Potato & Apple Chips, Sweet Potato, Ricotta & Leek Souffle. Eight Years Ago: Homemade Creamed Corn, Pear & Ricotta Crepes. Seven Years Ago: Apple Allspice Muffins, Hearty Vegetarian ...
From injennieskitchen.com


THE BEST IDEAS FOR CRUMB CAKE RECIPE - FOOD NEWS
Best Ever Crumb Cake. CRUMB MIXTURE: 2 c. flour. 1 c. sugar. 2 sticks butter. 2 tbsp. cinnamon. Mix all ingredients for crumb mixture together in a separate bowl and drop over batter. Bake at 350 degrees for 25 minutes. 8 reviews. Add review or comment.
From foodnewsnews.com


OLD-FASHIONED SOUR CREAM CRUMB CAKE - SALLY'S BAKING ADDICTION
2015-05-08 Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract and sour cream.
From sallysbakingaddiction.com


THE BEST COFFEE CAKE RECIPE EVER - COOKIES AND CUPS
2019-09-09 Evenly sprinkle the crumb topping on top. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Remove cake from oven and place pan on a wire rack to cool completely. Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake.
From cookiesandcups.com


THE WORLD'S BEST CRUMB CAKE - RECIPE | COOKS.COM
2020-09-20 Grease a cookie sheet (with sides) and pour batter in cookie sheet. Bake for 20 to 25 minutes at 350 degrees. Cool. CRUMBS: Mix flour, sugars and cinnamon. Melt butter. Add vanilla to butter and let cool somewhat. Pour butter and vanilla into flour mixture - crumbling with hands. Put crumbs on cake and bake for 15-20 minutes at 350°F.
From cooks.com


NEW YORK CRUMB CAKE RECIPE (WITH VIDEO!) - SMELLS LIKE HOME
2019-02-15 Instructions. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to …
From smells-like-home.com


19 BEST RIPE BANANA RECIPES - PARADE: ENTERTAINMENT, RECIPES, …
2022-07-26 Enjoy the best ripe banana recipes from Salted Caramel Banana Cream Pie and Banana Nut Bars, to Banana Crumb Cake, Banana …
From parade.com


THE BEST CRUMMMB CAKE ….EVER! | CHOWFANCY
2015-02-10 Pre-heat your oven to 350 degrees ( or according to the package of cake mix that you are using.) Start by making the crumbs. You will need 2 cups of all purpose flour, 3/4 cup of granulated sugar, 1/4 teaspoon of salt, 3 tablespoons of ground cinnamon, and 2 sticks of butter ( 16 tablespoons ).
From chowfancy.com


THE BEST COFFEE CAKE RECIPE - SUGAR SPUN RUN
2022-06-09 Cream together the cream cheese and butter, then add the sugars and beat until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
From sugarspunrun.com


THE BEST APPLE CRUMB CAKE - CRUNCHY CREAMY SWEET
2019-05-10 In a medium bowl, toss together apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside. Arrange apple slices over the batter. Sprinkle crumb topping over the apples covering completely. Bake the cake for 30 to 35 minutes or until the topping is golden brown.
From crunchycreamysweet.com


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