I just made the recipe called Mom's Crumb Cake that was featured in a Women's Day magazine, posted via link above. I did not use all the "topping" as it made so much (and when I sniffed the topping I was concerned as all I could smell was flour despite the other ingredients). Anyhow, the topping tastes very flour-y. The cake and streusal parts are ok.
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Regarding "Mom's Crumb Cake" recipe
- Thread starter annnova
- Start date
michael-in-phoenix
Well-known member
Here you go...
...from Cook's Illustrated:
Quick Crumb Coffee Cake
3/1995
This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
Serves 8 - 10
1 tablespoon dry bread crumbs
2 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon table salt
10 tablespoons unsalted butter ( 1 1/4 sticks), softened
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk (or low-fat plain yogurt)
1 large egg , at room temperature
1 teaspoon vanilla extract
3/4 cup walnuts (or pecans), finely chopped (about 3 ounces)
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs.
2. Whisk flour, sugar, and salt in large mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl.
3. Whisk baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Using a rubber spatula, scrape batter into prepared pan and smooth top.
4. Add nuts, brown sugar, and cinnamon to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.
...from Cook's Illustrated:
Quick Crumb Coffee Cake
3/1995
This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the topping may squeeze air out, and the middle of the cake may sink.
Serves 8 - 10
1 tablespoon dry bread crumbs
2 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons granulated sugar
1 teaspoon table salt
10 tablespoons unsalted butter ( 1 1/4 sticks), softened
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk (or low-fat plain yogurt)
1 large egg , at room temperature
1 teaspoon vanilla extract
3/4 cup walnuts (or pecans), finely chopped (about 3 ounces)
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1. Adjust oven rack to center position and heat oven to 350 degrees. Generously grease bottom and lightly grease sides of 10-inch springform pan. Sprinkle bottom of pan with dry bread crumbs, then shake lightly to coat. Tap out excess crumbs.
2. Whisk flour, sugar, and salt in large mixing bowl until blended. Add butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl.
3. Whisk baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla; whisk vigorously until batter is thick, smooth, fluffy, and frostinglike, 1 1/2 to 2 minutes. Using a rubber spatula, scrape batter into prepared pan and smooth top.
4. Add nuts, brown sugar, and cinnamon to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.
Here's a blueberry coffee cake that is quite good.
Blueberry Pecan Sour Cream Coffee Cake
For topping:
1/2 c. brown sugar
1 c. pecans
1 tsp. cinnamon
1/2 c. cake flour(I use regular flour)
4 tbsp. ( 1/2 stick) unsalted butter, cold
For cake:
2 1/2 c. all-purpose flour, plus extra for
preparing pan
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) unsalted butter at room
temperature, plus extra for preparing pan
1 1/2 c. granulated sugar
3 large eggs
1 egg yolk(I omit and use just the 3 eggs)
1 1/2 tsp. vanilla extract
1 c. sour cream
Zest of 1 orange
1 1/2 c. blueberries, divided
1 tsp. powdered sugar
To make topping: In the bowl of a food
processor, pulse brown sugar, pecans,
cinnamon and cake flour until combined. Add
butter in small pieces and pulse until
mixture resembles coarse meal. Divide in
half and reserve.
To make cake: Preheat oven to 350 degrees.
Butter and flour a 10-inch springform pan.
In a large bowl sift together flour, baking
powder, baking soda and salt. Set aside. In
a large bowl using an electric mixer, cream
butter and sugar until pale and fluffy. Add
eggs one at a time, mixing well with each
addition. Add yolk and mix well. Add
vanilla, sour cream and zest, and mix until
well-incorporated. Slowly add flour mixture,
mixing well.
Divide batter in half. Spread half into
prepared pan and top with 3/4 cup
blueberries and half the topping mixture.
Spread remaining batter into pan and top
with the remaining blueberries and topping
mixture. Bake for 60 to 70 minutes, until a
toothpick inserted into center of cake comes
out clean. Let cool in pan on a rack for 5
to 10 minutes before unmolding. Dust with
powdered sugar and serve warm.
Blueberry Pecan Sour Cream Coffee Cake
For topping:
1/2 c. brown sugar
1 c. pecans
1 tsp. cinnamon
1/2 c. cake flour(I use regular flour)
4 tbsp. ( 1/2 stick) unsalted butter, cold
For cake:
2 1/2 c. all-purpose flour, plus extra for
preparing pan
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) unsalted butter at room
temperature, plus extra for preparing pan
1 1/2 c. granulated sugar
3 large eggs
1 egg yolk(I omit and use just the 3 eggs)
1 1/2 tsp. vanilla extract
1 c. sour cream
Zest of 1 orange
1 1/2 c. blueberries, divided
1 tsp. powdered sugar
To make topping: In the bowl of a food
processor, pulse brown sugar, pecans,
cinnamon and cake flour until combined. Add
butter in small pieces and pulse until
mixture resembles coarse meal. Divide in
half and reserve.
To make cake: Preheat oven to 350 degrees.
Butter and flour a 10-inch springform pan.
In a large bowl sift together flour, baking
powder, baking soda and salt. Set aside. In
a large bowl using an electric mixer, cream
butter and sugar until pale and fluffy. Add
eggs one at a time, mixing well with each
addition. Add yolk and mix well. Add
vanilla, sour cream and zest, and mix until
well-incorporated. Slowly add flour mixture,
mixing well.
Divide batter in half. Spread half into
prepared pan and top with 3/4 cup
blueberries and half the topping mixture.
Spread remaining batter into pan and top
with the remaining blueberries and topping
mixture. Bake for 60 to 70 minutes, until a
toothpick inserted into center of cake comes
out clean. Let cool in pan on a rack for 5
to 10 minutes before unmolding. Dust with
powdered sugar and serve warm.
Recipe...I have made this several times, very good and moist.
Struesel
1 1/4 cups packed light brown sugar
3/4 cup all purpose flour
1 stick (1/2 cup) cold butter, cut in small pieces
2 teaspoons cinammon
1 cup walnuts, coarsely chopped
Cake
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 sticks (3/4 cup) butter room temp
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 container (16 oz) plain yogurt
2 Granny smith apples, peeled, cored and cut in 1/2 inch dice
( I have used 1 1/2 tsp vanilla with vanilla yogurt instead of plain
Heat oven to 350. Grease and flour a 14 cup nonstick bundt pan.
Streusel: In medium size bowl, stir brown sugar, flour, butter and cinnamon with a fork or rub togerther with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.
Cake: Mix flour, baking powder and baking soda in a large bowl with mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in vanilla and yogurt. With mixer on low, beat in flour until just blended.
Spoon 3 cups batter into pan, spread evenly. Sprinkle with 1/4 cup of struesel, then apples, then 1/2 cup struesel. spoon on remaining batter and spread evenly. Sprinkle with remaining struesel, pressing down lightly so it sticks to batter.
Bake 50-60 minutes or until a pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove pan and cool completely.
Struesel
1 1/4 cups packed light brown sugar
3/4 cup all purpose flour
1 stick (1/2 cup) cold butter, cut in small pieces
2 teaspoons cinammon
1 cup walnuts, coarsely chopped
Cake
3 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 sticks (3/4 cup) butter room temp
1 1/4 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 container (16 oz) plain yogurt
2 Granny smith apples, peeled, cored and cut in 1/2 inch dice
( I have used 1 1/2 tsp vanilla with vanilla yogurt instead of plain
Heat oven to 350. Grease and flour a 14 cup nonstick bundt pan.
Streusel: In medium size bowl, stir brown sugar, flour, butter and cinnamon with a fork or rub togerther with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.
Cake: Mix flour, baking powder and baking soda in a large bowl with mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in vanilla and yogurt. With mixer on low, beat in flour until just blended.
Spoon 3 cups batter into pan, spread evenly. Sprinkle with 1/4 cup of struesel, then apples, then 1/2 cup struesel. spoon on remaining batter and spread evenly. Sprinkle with remaining struesel, pressing down lightly so it sticks to batter.
Bake 50-60 minutes or until a pick inserted in cake comes out clean. Cool in pan on wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove pan and cool completely.