Qvc crumb cakes10/7/2023 ![]() I know this is going to be a huge hit at the Agri-Center who always purchases "Huge's Sweet Treat of the Month". I am always looking and trying new recipes, because about 10 years ago I offered a "Sweet Treat of the Month" package to be auctioned at our local FFA Banquet to support the FFA Alumni Scholarship Fund. The crumb topping is the best Topping: 1/2 cup firmly packed dark or light brown sugar 1/2 cup all-purpose flour 1/2 teaspoon cinnamon 5 tablespoons salted butter, cut in. I am almost afraid to try it with 1 1/2 sticks of butter which is what the recipe calls for. Cranberry Crumb Cake (recipe source: Tates Bake Shop) I made this yesterday and it came out quite well. I did mess up and added 2 sticks of butter to the batter and it was still amazing. ![]() I love coconut and pineapple, it is so good!!! We had the cake warm the first night and room temperature the next day, it was fantastic either way. ![]() The pineapple ended up on the bottom of the cake. The cake was extremely moist and the graham cracker was very subtle and not overpowering. It was AWESOME!!!! I think this is going to be my new favorite cake. Bake at 350 for 30 minutes or until done. For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon. In another bowl, mix flour and baking powder, then add to butter mixture. Dust with confectioners’ sugar just before serving.I made this cake for Super Bowl Weekend. 1 cup sugar Beat eggs and milk mix with butter. Remove cake from pan by lifting parchment overhang. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Transfer batter to baking pan using rubber spatula, spread batter into even layer. Add egg, yolk, vanilla, and buttermilk beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary. 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. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides allow excess to overhang edges of dish. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. To make the cake: Adjust oven rack to upper-middle position and heat oven to 325° F. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough set aside to cool to room temperature, 10 to 15 minutes. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. This recipe yields an 8x8-inch crumb cake but you can easily double the recipe using a 9x13-inch pan.Ĩ tablespoons unsalted butter (1 stick), melted and still warmĦ tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool A few people have commented that their crumbs have sunken into the cake - the key to keeping the crumbs on top is to gently lay them out on top of the batter - do not push them down. Make sure you use cake flour for this recipe - all-purpose flour will yield a dry and tough cake.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |