KAF Crumb Cakes Recipe for 4 x 1″ papers…thread

[S_Wirth]

On the oldBC, we wore out the crumbcakes topic...we had trials and re-trials and hashed out the results over and over, Keri!
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My very favorite was a KAF recipe that came with the little 1" tall x 4" wide stand-alone paper baking cups for Crumb Cakes...this was on one side of the paper that came with the cups and a Toaster Corncakes recipe was on the other side.
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Another BCer developed baking this recipe in a 9 x 13" pan for when she was in a hurry. Here's the recipe and how to do it in a 9 x 13" as well as the paper baking cups, 1" x 4":
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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.
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King Arthur Crumb Cake
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Cake:
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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
1/8 tsp. lemon oil or 1 tsp. grated lemon peel
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Streusel Topping:
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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
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Preheat oven to 325. Grease and flour a 9x13 pan.
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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.
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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.
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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.
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** 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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This is the best there is and I often made the cakes without the crumbs just so I could enjoy the wonderful cake!

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