Saturday, October 2, 2010

Butter Crumb Caaaaaaaaaaaaake

Sorry for the lack of photos.  It was so very dark and rainy this morning while I was baking.  The sun started to peek as I was setting up this photo.


This cake is oh so very nummy.  The butter cake is light, but very moist.  The crumb could have been better, I will explain during the recipe part of the post. 
This recipe was taken and revised from the original New York style Crumbcake recipe.  But, I think Ive tweaked it to make it a little better, at least in my humble caaaaaaaaaaaakey opinion.

make it or go home!

cake:
~5 oz. cake flour
~1/2 c. sugar
~1/4 tsp. baking soda
~1/4 tsp. baking powder
~1/4 tsp. salt

Whisk to combine and add:
~6 Tbs. butter, softened
~1/4 c. buttermilk (not low fat if possible)
~1 Tb. sour cream (full fat)
~1 large egg
~1 egg yolk
~1 tsp. vanilla

Fold to combine and pour into greased 8X8 square cake pan, top with crumb topping (recipe and rambling about it follows) and bake at 325*F.  I baked mine for 45 minutes on a rack in the upper middle area of my oven to prevent overbrowning of the bottom.   That would make it dry and who wants a dry bottom??  I mean.  nevermind.

Okay for the crumb topping, the original was good.  It really was, don't think Im being unthankful or anything.
It was crumby and crunchy.  Which many people prefer.
But, I like a cakier crumb like the top of a Hostess crumb cake.  How lame is that?
Here is the recipe for the original, I'll post the version I like afterwards.

~1/3 cup granulated sugar
~1/3 cup dark brown sugar
~1/8 teaspoon salt
~3/4 teaspoon ground cinnamon
~1/2 cup (1 stick) unsalted butter, melted, still warm
~1 3/4 cups cake flour

This makes a TON of crumb, I actually put about 1/2 cup of it in the freezer for muffins cuz it just looked like it would be too much.  I know, too much and crumb topping in the same sentence.  weird.

Im amazed at how long I can ramble about crumbs...here's my version:

~ 1 c. flour
~ 2 T. cornstarch
~ 1/2 c. sugar
~ 1 Tb. brown sugar
~ 1/8 tsp. salt
~ 1/2 cup butter (1 stick), room temp

Mix with a fork till you get a pebbly texture, kind of like a crumbly cookie dough.
Layer the crumbly crumb balls on your cake batter and bake!

Now, Im not asking you to make both kinds, but if you do...let me know which you prefer.
m'kay?  my loverly lurky loos??

you might also like my copycat version of the Hostess Crumb cake that I used my crumb topping recipe for!
click me for cake

4 comments:

Torviewtoronto said...

first time here
cake looks delicious

Avanika [YumsiliciousBakes] said...

I love a good crumb cake. I'll probably be trying out the original version of the crumb though.

Pin-Feathers said...

This looks delish. Similar to a cake my sis used to make which had coconut in the topping. I'll try this recipe with the crunchy topping :)

claire said...

mmm! I wish I had this for breakfast this morning!

Looks beautiful1

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