Crumb Coffee Cake by Naughtysquirrel

[rottiedogs]

Crumb Coffee Cake
Submitted by Naughtysquirrel on August 09, 2010 at 6:29 am

DESCRIPTION
MrsM and cooksgirl

SUMMARY
Yield 0

INGREDIENTS
MrsM

recipes Crumb Coffee Cake Trials are DONE!

Here's what I came up with, after baking many cakes. LOL. The crumbs are from the Sara Foster Crumb Cake that's been posted on here many times. Those crumbs just can't be beat. The cake base is my modification of Nick Malgieri's Crumb Cake in How To Bake, page 292.

I'm really sorry I can't give you a bake time for the 9x13 pan, because I have not made it that size yet! I would guess that you start at 20 minutes and keep checking with a toothpick.

I made the mini cheesecake pan size ones today, just awesome! Like Drakes, only better.

MrsM

Crumb Coffee Cake(s)

Crumb Topping for 9 x 13 Cake:
11 1/4 ounces (2 1/2 cups) AP flour
7 ounces (1 cup) firmly packed light brown sugar
2 1/4 teaspoons cinnamon
16 tablespoons unsalted butter, melted

Crumb Topping FOR 24 Mini Cheesecake Pan Size Cakes:
5 3/4 ounces (1 1/4 cups ) AP flour
3 1/2 ounces (1/2 cup) light brown sugar
1 1/8 teaspoons cinnamon
8 tablespoons unsalted butter, melted

CRUMB TOPPING DIRECTIONS: At least 20 minutes prior to baking, mix together the flour, brown sugar and cinnamon in a bowl. Add the melted butter and cut it into the dry ingredients until it resembles coarse crumbs. Let sit to allow flour to absorb melted butter.

Cake Batter for both sizes:
6 tablespoons unsalted butter (3 ounces)
2 tablespoons Crisco (1 ounce)*
5 ounces sugar (scant 3/4 cup)
1 egg plus 3 egg yolks
1 1/4 teaspoons vanilla
6 1/4 ounces (1 1/4 cup) AP flour
1 teaspoon baking powder
1/4 teaspoon salt

* You can use 8 tablespoons butter and omit the Crisco if you like, but the Crisco gives it that "commercial" mouth-feel.

Preheat oven to 325 degrees. Lightly grease and flour 24 mini cheese cake cups, or one 9x13 pan

Combine flour, baking powder and salt; set aside.

Cream butter and Crisco. Add sugar and beat for 3 minutes until fluffy and almost white. Add egg and beat in. Beat in yolks, one at a time, blending well after each addition. Beat in vanilla with the last egg yolk. Remove from mixer and stir in flour with a spatula. Batter will be VERY thick.

Scrape the batter into the prepared pans and smooth the surfaces. Scatter crumbs on top. Bake the mini cheesecake pans for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 5 minutes, then pop out and cool on racks.

The mini cheesecakes will take 1 measuring tablespoon batter per cup. If you have a 1 tablespoon cookie scoop, this works really well!

INSTRUCTIONS
cooksgirl

recipes Crumb Coffee Cake Trials are DONE!

Yes, it's the crumb cake recipe that came with the papers and we love it. I will do in a 9x13 pan when pressed for time. I will include it here for you MrsM. Just in case you want to give it a whirl. cooksgirl
King Arthur Crumb Cake
Cake:
1/2 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
1 1/2 cups flour (7-1/2 oz)
1/8 tsp baking soda
3/4 tsp salt
1/2 cup sweetened plain yogurt (4 1/4 fl. oz)
2 tsp vanilla

Streusel Topping:
3 TBSP cold butter
3 TBSP shortening
3/4 cup flour (3 ½ oz)
6 TBSP packed brown sugar
3/4 tsp cinnamon
1/8 tsp salt

Preheat oven to 325. Grease and flour a 9x13 pan.

To make the cake: Beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Continue beating for a total of 5 minutes on medium-high speed. Sift the dry ingredients together and set aside. Combine the yogurt and vanilla and set aside. Add the dry ingredients to the butter mixture alternately with the yogurt mixture, beginning and ending with the flour. There will be 3 flour additions and 2 yogurt additions, making flour, yogurt, flour, yogurt and flour.

Make the streusel: Combine all ingredients in a food processor and process just until crumbly. Don’t mix too long or the topping will form a ball and you don’t want that!! Set streusel aside.

Baking: Place pan in oven and bake for 15 minutes or until cake looks barely set on top. Remove pan from oven and sprinkle streusel evenly over the top of the cake. Return to the oven and bake an additional 15-18 minutes, or until a toothpick inserted in the middle comes out clean. (Be sure and sprinkle the streusel quickly so the cake isn’t out of the oven very long.) Sprinkle top of cake with powdered sugar and cool slightly before serving.

** For individual crumb cakes, place 9 crumb cakes on a cookie sheet and spoon a heaping 1/4 cup of batter in each cup and then smooth with a spoon. Bake about 15 minutes or until looks barely set. Remove cakes from the oven and sprinkle them evenly with the streusel, about 3 TBSP per crumb cup and return to oven. Continue as above.

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