A Crumby Day

Welcome, dear Friends,

Today was very cold and dreary here on Leisure Lane.  A perfect day to try out a new recipe that brings back old memories ~ Crumb Cake!  That yummy-licious goodness better known as “Crumb Buns”.   I grew up in the northeast, and every Sunday my mom and dad would stop at the bakery down the street from us and bring home some crumb buns…oooh, how we loved those big chunks of crumbs, lightly dusted with powered sugar.

I found a recipe online, and have been waiting for the right moment to try it.  The cake part was rather dense, so I think next time I will use a standard, but reliable cake recipe I have from the Joy Of Cooking cookbook, instead of the one featured in this particular recipe.  The crumbs came out perfectly, and as you can see I didn’t spare any ~ perfect combination of small and large crumbs…mmm~mm!!

All in all it’s a delicious cake to make on special occasions; or on a cold dreary day.  I’m glad I tried it…would you like to join me with a cup of hot tea and a generous size of crumb cake?

Here is the recipe for the topping.  If you have a good cake recipe you can use that and top it with this delicious crumb topping:

1/3 cup granulated sugar

1/3 cup brown sugar

3/4 tsp. ground cinnamon

1/8 tsp. salt

8 tblsp. unsalted butter , melted and still warm

1 -3/4 cups of cake flour (I mixed in a little white whole wheat flour)

Whisk sugars, cinnamon, salt, and butter in a medium bowl until well mixed.  Add flour and stir with wooden spoon until mixture is like thick dough;  set aside at room temperature to cool.  About 10-15 minutes (While you make the cake).

Pour cake batter into an approx. 8″ square baking dish.  Top with crumbs starting on the outside edges and make your way into the middle (do not press the crumbs into batter).  For some larger crumbs, press some dough together with fingers.   Bake until wooden pick comes out clean.  Let cool completely, shake a strainer with confectioners sugar over the top of crumbs, and EnJoy!!!

If you want to lift the cake out of the pan for serving, lightly grease pan, use a 16″ parchment paper folded to about 7″ width, put it across pan with edges hanging over pan for lifting.  After it cools about 30 minutes, make sure the sides are loosed from the sides of pan and gently lift handles of paper to move cake over to cake dish.


4 Comments (+add yours?)

  1. Brenda
    Jan 20, 2011 @ 20:32:41

    I think I want to try this wonderful crumb cake; whether you bake or I!! It would go great with a spot of tea.



  2. Kathy
    Jan 14, 2011 @ 06:45:03

    Yum! Thanks for the recipe. : )



  3. Kimberly Charmaine
    Jan 14, 2011 @ 04:05:51

    Is there no end to your talent? 🙂



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