misplaced-in-az
Well-known member
2002 #54 Page 44. TIA
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RECIPE: ISO REC: Crumb Cake from Fine Cooking Mag. Holiday Baking Issue (m)
- Thread starter misplaced-in-az
- Start date
RECIPE:
andreaindc
Well-known member
Here you go, Misplaced - REC: Classic Crumb Cake
REC: Classic Crumb Cake
Serves 12
Melting all the butter at once and reserving half helps streamline things.
For the crumb topping:
12 oz (1 1/2 c.) unslated butter; more for the pan
1/2 c. granulated sugar
3/4 c. packed light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch table salt
12 oz (2 2/3 c.) all-purpose flour
For the Cake:
9 oz (2 c.) all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 large egg
3/4 c. milk
Reserved 1/2 c. melted unsalted buter
1 tsp. pure vanilla extract
1 Tbsp. confectioners' sugar for dusting
Make the topping: Position a rack in the middle of the oven and heat the oven to 350F. In a large saucepan, melt all the butter; remove from the heat. Pour 1/2 cup into measuring cup and reserve for mixing the cake batter. Add the sugar, brown sugar, cinnamon, nuteg, and salt to the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar. Add the flour and stir gently until well blended & crumbly. Set aside.
Make the Cake: Lightly butter a 9x13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter, and vanilla until combined. Pour the liquids over the dry ingredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly.
Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes. Cool on a rack and dust with confectioners' sugar. Serve warm or at room temperature.
Fine Cooking, #54, Winter 2003 Holiday Baking, p. 47 (article begins p. 44), Abigail Johnson Dodge
REC: Classic Crumb Cake
Serves 12
Melting all the butter at once and reserving half helps streamline things.
For the crumb topping:
12 oz (1 1/2 c.) unslated butter; more for the pan
1/2 c. granulated sugar
3/4 c. packed light brown sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch table salt
12 oz (2 2/3 c.) all-purpose flour
For the Cake:
9 oz (2 c.) all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 large egg
3/4 c. milk
Reserved 1/2 c. melted unsalted buter
1 tsp. pure vanilla extract
1 Tbsp. confectioners' sugar for dusting
Make the topping: Position a rack in the middle of the oven and heat the oven to 350F. In a large saucepan, melt all the butter; remove from the heat. Pour 1/2 cup into measuring cup and reserve for mixing the cake batter. Add the sugar, brown sugar, cinnamon, nuteg, and salt to the saucepan. Stir with a fork, pressing when needed, until there are no lumps of sugar. Add the flour and stir gently until well blended & crumbly. Set aside.
Make the Cake: Lightly butter a 9x13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk the egg, milk, reserved 1/2 cup melted butter, and vanilla until combined. Pour the liquids over the dry ingredients and gently stir until just blended. Scrape the batter into the prepared pan and spread evenly.
Break up the crumb mixture with your fingers and sprinkle it evenly and generously over the cake batter. Bake until the top is lightly browned, the cake springs back when lightly pressed in the center, and a pick inserted in the center comes out clean, about 35 minutes. Cool on a rack and dust with confectioners' sugar. Serve warm or at room temperature.
Fine Cooking, #54, Winter 2003 Holiday Baking, p. 47 (article begins p. 44), Abigail Johnson Dodge
misplaced-in-az
Well-known member
Thank you Andrea. Really appreciate your posting for me. nt