It’s Friday and it is time for a little something sweet! Well I don’t know about your family but my gang loves crumb cake. I remember when I was little and my Mom use to get the Crumb Cake from the Bakery on Sundays and it was ALL about the crumbs. I was so bad, I use to steal some of the BIG crumbs and then get my Moms confectioners sugar shaker and fill in the holes so no one would know (yay…right!). Also the cake was always a little dry you know? So i would put a plate on top of it and push down hard to flatten it and it seemed to improve it! Well I don’t do that any more! This recipe for crumb cake is pretty fabulous. I have tried many basic coffee cake recipes and attempted to tweek them and this one by Martha Stewart is by far my favorite BEST. The only thing that I do different is I use plain Greek Yogurt instead of sour cream. It is the perfect base for any coffee cake you are going to create, you can not go wrong. Great in a rectangle baking pan, a tube pan or a bundt. This version is made in a large 13″X9″ rectangular baking pan.
Now if you are making Crumb Cake it truly is about the crumbs and these crumbs are truly special. I was watching The Cake Boss one night and they were making their famous crumb cake for a special order. When it came time to make the crumbs, Buddy went and got scraps of vanilla cake (by the way chocolate works FABULOUS!) and he crumbled the cake into small crumbs and proceeded to make them into a crumb mixture off camera. I thought to myself that this was genius! What a great taste and a great way to use cake scraps. Naturally I didn’t have any scraps so i whipped up one of our favorite buttermilk cakes to use for crumbs. Of course he didn’t give you the increments but I figured it out!
I have to tell you they are the most luscious crumbs I have ever had and mixed with Martha’s moist and delicious cake base this is a confection that has been added to my regulars and I hope to yours after you give it a try.
Classic Crumb Cake
10 tablespoons of butter at room temperature
2 1/2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
1 cup of sugar
3 large eggs at room temperature
1 & 1/4 cups of sour cream (I used Greek Style Plain Yogurt)
1 teaspoon of good vanilla extract
Preheat oven to: 350 degrees
Butter you 13″X9″ baking pan and lightly flour
Mix together flour, baking powder, baking soda, and salt. Set aside. Beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after adding each one. Now add your vanilla. Add 1/2 your flour and sour cream or yogurt until the batter is blended nicely.
Spread the batter into the pan evenly.
It is Crumb time now!
3 cups of cake crumbs firmly packed
1 cup of all purpose flour
1 cup of light brown sugar
1 teaspoon of good cinnamon
1 teaspoon of salt (if you are using unsalted butter)
1 3/4 sticks of butter (use the other piece to butter the pan) (softened overnight)
In a large bowl mix together the cake crumbs, flour and sugar until completely mixed. Now cut your butter through the mixture with a fork or pastry cutter. You will see large crumb form and of course you can use your clean washed hands and form also. Now take these yummy crumbs and spread evenly ontop of the cake batter and pop in the oven for 30-40 minutes or until done. Of course the time depends on your oven. Just give it a check.
Now it is time for the cake to cool a bit. This gives you a little time to whip up a simple but delicious glaze.
1 cup of confectioners sugar
Put your confectioners sugar in a bowl and whisk in a little bit of cream at a time till you get the perfect consistency. Now drizzle over the cake and it is ready to serve on a pretty plate and a touch of garnish. The beauty of this crumb cake…It stays fresh for a good week…ENJOY. Next time give chocolate crumbs a try. I am going to try carrot cake crumbs next time…the possibilities are ENDLESS…hmmm red velvet crumbs…you see what I mean! YUM!!!
Thank you Martha and Buddy for the inspiration!