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Qvc crumb cakes11/30/2023 ![]() ![]() To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. This recipe yields an 8x8-inch crumb cake but you can easily double the recipe using a 9x13-inch pan.Ĩ tablespoons unsalted butter (1 stick), melted and still warmĦ tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool A few people have commented that their crumbs have sunken into the cake - the key to keeping the crumbs on top is to gently lay them out on top of the batter - do not push them down. Overall, this is truly an awesome crumb cake and I am thrilled to have found such an authentic-tasting recipe.Make sure you use cake flour for this recipe - all-purpose flour will yield a dry and tough cake. Holds very well covered and at room temperature. I also use buttermilk because it gives the cake more "oomph" and better texture, rise and set. Also, if you're at elevation, increase the vanilla and cinnamon a bit. Cooking time closer to 30-32 minutes for me. ![]() I press them lightly into the cake because I'm at a high elevation (7000 feet) and the cake rises quickly. You want to lay down big chunks of crumb. As to the crumbs, if you are using unsalted butter (as I usually do) then add 1/2 tsp of salt to the crumb mixture. It's a thin cake layer with a LOT of crumbs. Having read through the comments, here are a few of my own: the cake batter is definitely enough for a 9 x 13 pan. I am making my fourth and fifth batch of this cake today (in a week.no shame here) because it is that. Now we're in New Mexico where crumb cake just doesn't exist. Powdered sugar: A sprinkling of powdered sugar after baking tops off this decadent and delicious cake!īorn and raised on Long Island husband from Staten Island/NJ.(Yes, we’re using two sticks of butter…and it’s worth it!) We are not skimping on it in this recipe. Butter: Butter binds all of the crumb topping ingredients together.Cinnamon: Cinnamon is a key flavoring for a crumb topping mix. ![]() Its thick granules also provide a crumbly texture when mixed with flour.
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