So, no disrespect to bakers out there who love cake from scratch. However, I do assure you this is from a now thoroughly aged and well-loved page from her cookbook. So the origins of this recipe might require a 23 and Me Test to figure out. In fact, this recipe was given to my Mom by my Godmother. This recipe utilizes 1 box of yellow cake mix with a delicious cinnamon crumb topping. I'm pretty sure my mom (or a lot of people's Mom's) was the Cake Doctor before that was a cookbook series. Now, we kept things simple in our household. So the cake was one of those things that were always around the house. Odds are I probably made a mess, but it beats playing with the stove. Cake was one of those early cooking lessons where a kid could help out without running too much of the risk of getting injured. My earliest food memories are absolutely at home. This recipe features lots and lots of that amazing cinnamon-spiced crumb topping that wows every time. This Crumb Cake recipe is super simple but always impresses whoever tries it. Dust the top with powdered sugar, if you like, and cut into wedges to serve.Here is a recipe straight from my Mom's cookbook. Transfer the cake to a wire rack and let cool completely before unmolding. Place the pan in the oven and bake until golden brown on top and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 to 30 minutes. Try not to pile all the crumbs in the center but evenly cover the surface so the batter doesn’t get squeezed out. Using your fingers, break up the chilled topping into crumbles - some the size of whole walnuts and some the size of peas - as you sprinkle it evenly over the batter. Scrape the batter into the prepared baking pan and smooth the top. Add the remaining dry ingredients, then stir with a rubber spatula until the batter just comes together and there are no patches of flour visible. Add half the remaining dry ingredients followed by the remaining milk, then stir again until almost combined. Beat in the sour cream.Īdd one-third of the dry ingredients followed by half the milk to the batter, then stir with a whisk until almost combined. Add one egg, beat until it absorbs into the batter, then add the second egg and beat until smooth. In a large bowl, combine the remaining 1/2 cup (1 stick) of butter, remaining 1 cup of sugar and vanilla and beat with a wooden spoon or a hand mixer until creamy and fluffy, about 1 minute. In a medium bowl, whisk together the remaining 2 cups of flour, baking powder, remaining 1 tsp salt and baking soda. Place the pan on a parchment paper-lined baking sheet. Grease the paper, then coat the inside with flour, tapping out the excess. Grease a 9-inch round springform pan with some butter and line the bottom with a round of parchment paper. Transfer the bowl to the freezer and keep the crumble topping cold while you prep the cake batter. Using your hands, mix and knead the mixture until it forms a clumpy dough. Remove the butter from the refrigerator and add 2 cups of flour, followed by 3/4 cup granulated sugar, the brown sugar and 1 ½ teaspoons salt. Whisk in the cinnamon until smooth, then place the bowl in the freezer for 10 minutes, stirring two or three times while it chills, to cool the butter until no longer warm. As soon as you see light brown flecks on the bottom of the skillet (these are the milk solids caramelizing), remove the pan from the heat and use a heatproof rubber spatula to scrape the butter and all the browned bits on the bottom of the pan into a medium bowl. Once the butter melts, continue cooking, whisking occasionally, until the butter foams and then starts to smell nutty, 3 to 5 minutes. Put 1 ½ sticks of butter in a medium skillet and place over medium-high heat.
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