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Here’s what happens to your food gifts when you put too much batter in the mini loaf pans.
Here’s how you fix the problem!
Make food gifts for your guests to enjoy the morning after your party
with this yummy recipe from
NEW YORK CRUMB CAKE
Something I haven’t seen a lot of during my stay down south is good old New York Crumb Cake. I was delighted to find this recipe in a recent issue of Bon Appetit. It is, hands down, the best I’ve ever tasted. It is topped with a very generous layer of the cinnamon-scented streusel that makes the ‘crumb’ part. I baked it in mini loaf pans to hand out as take-home favors after a dinner party. Clearly, I filled the pans too full, but it was still delicious and I was able to disguise my mistake with lots of ribbon and silk flowers.
Don’t be put off by the fact that this is a longer recipe than I usually post. It is actually a very easy cake to make! Traditionally crumb cake is served at breakfast or brunch, but I like it for dessert, served warm with a scoop of vanilla ice cream.
INGREDIENTS
topping
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour
cake
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
DIRECTIONS
topping
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.
cake
Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish.* Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour.* Cool cake in dish on rack at least 30 minutes. Cut cake into squares and serve slightly warm or at room temperature.
* For mini cakes, butter 6 mini loaf pans.
* If baking in mini loaf pans, bake for 30 to 35 minutes.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!
