Crumb/Streusel Cake Recipes
I'm craving a simple crumb cake...any of you have an awesome recipe they would suggest? Everything I find has mixed reviews mainly due to dry and dense cakes.
I'd like to keep it simple as in no fruits like apple, blueberries, etc. The more cinnamon the better!
Here's an outstanding recipe for New York Crumb Cake. If you want more cinnamon, just add more!
New York Crumb Cake
Makes 1 nine-by-twelve-inch cake
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners’ sugar for dusting
1. Place rack in center of oven, and heat oven to 325°. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
2. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
I've made it, and no, wouldn't recommend it. Just not my favorite style of crumb cake, if we're talking about the same recipe? Best recipe I've made was one of Carole Walter's Great Coffee Cakes...book. Her technique for streusel gives great texture. There was also a great recipe in a Nick Maglieri book, but I don't own it so can't tell you the title.