![]() Here’s my recipe, but please don’t feel you need to stick to it – just take the idea and run with it. I might add a layer of berries next time, or try my friend Dotti’s suggestion and make crumb topped cupcakes. And even though it’s really just a riff on our basic tea cake recipe, the texture created by the twice-baked crumb is so interesting that it changes the cake completely.Ĭrumb cake is the ideal way to deal with our current egg glut – I’ve now baked a couple of vanilla tea cakes and stashed them in the freezer for future crumbling. It’s definitely a keeper!Īs Buddy pointed out in the video, a heavy dusting of icing sugar at the end is essential. The neighbours loved it too – so much so that a couple of them stopped me on the street to rave about it. This cake was incredibly popular with my boys – Small Man who only ever eats chocolate cake ate about a quarter of it on his own. Then spread it out over vanilla cake batter… So I thought I’d experiment! I defrosted frozen leftover cake…Ĭrumbled it and mixed it with brown sugar and melted butter… But I was disappointed to find that the crumb cake recipe provided was similar to ones I’d seen before, with a topping created from sugar, flour and shortening. If you’re a fan of the show, the book is an engaging read, giving the full history of his family and the bakery. I thought that was a brilliant idea, so I bought his cookbook to see how it was done. Serve warm.I’ve been watching the tv series Cake Boss on YouTube and in one episode, Buddy makes a crumb cake using the leftover trimmings from his other cakes. Bake until golden on top and firm, about 30 minutes.(Optional: Add 1-1 1/2 cups tart berries/fruit before adding the remaining batter and nut mixture.) Cover with remaining batter and sprinkle with remaining nut mixture. ![]() Pour half of batter into a lightly greased 9x13 pan.In a separate bowl, combine pecans, sugar and cinnamon and toss to mix well.Stir dry ingredients into butter/sugar mixture until just combined.Combine melted butter, sugar, eggs, sour cream and vanilla in a large bowl mix well.Bu t it was fun to compare and contrast our baking experiences and the results from us making the same recipe. I deviated slightly from the theme of crumb cake for this coffee cake, as I had just made the crumb cake Tonya made for our meeting the week prior. (Seriously, I could just keep licking the spatula until there was no batter left!). It also features a delicate brown sugar and toasted pecan topping that adds just the right amount of crunch and nuttiness. It is a really easy and super yummy coffee cake - the cake batter alone is a treat in and of itself. This recipe was originally given to me by an old boss of mine. Read on for recipes and photos from each member! What they all had in common was that they were OYUMG delicious!! Some had sour cream added for flavor and some had fruit added. Some called for cake flour others all-purpose. Some were butter based, others shortening based. It was so much fun talking about and (more importantly) eating crumb cake and to see the nuances of the different recipes. The theme was crumb cake and we all found different recipes that represented the theme. So last month, I attended my first Baking Club meeting. ![]() I mean, is there ever a more perfect group for me to join? I immediately gave her my contact information and not long after, received an "initiation" email inviting me "to prepare top five recipes for to determine if meet standards" and that I should "select recipes with the idea to 'wow' and 'impress' but also to demonstrate breadth of talent, skill and artisanship." Of course, this was all in jest- but I was definitely ready and willing to meet their demands! ![]() A few months ago, I attended a friend's neighborhood book club and met a woman, Klare, who was looking for someone new to join the baking club she was a member of. ![]()
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