Once you own this pan it's a great investment because you can also make my Focaccia Bread Recipe in it along with my Blondie Recipe, my Banana Cake and my Pecan Bars with Shortbread Crust.I like to bake this cake in a 10" x 10" removable bottom cheesecake pan because it makes it really easy to release once the cake is baked.The butter will melt and form more of a cinnamon-sugar, hard crackly topping. If your butter is too warm or you use (gasp) margarine, you will not get a crumbly topping. The secret to a nice crumbly topping is to use very cold butter, diced into cubes. For an easier recipe that also delivers on great cinnamon flavor try my Orange Pecan Muffins or my Snickerdoodle Muffins!.It may look like it makes a lot of crumb topping! But it will compact as it bakes into the cake, so be sure to cover the cake with it and use the full quantity.I find the easiest way to make a crumb topping is to combine the dry ingredients, flour, sugar and cinnamon (recipe below) whisk together, and then add the butter, mixing with your hands until a coarse crumb forms.The best crumb topping is a mixture of crumbly and a bit chewy!.Just gently fold them in, mixing just long enough to incorporate them, then stop!.But don't dilly dally with the mixing, as frozen berries can start to streak and turn your cake blue!.Yes, you can even use frozen berries! No need to defrost them first, just pop them right in.To be extra certain your berries don't sink to the bottom of the cake while baking, toss them in flour first.Then fold in the blueberries after the batter is mixed to avoid crushing them.Just be sure you beat the butter and sugar until it's nice and fluffy, it will give you a better texture on your cake.The batter is super simple to whip up in an electric mixer.This cake uses basic ingredients you probably already have on-hand Step#1: Mix up the Batter Optional: Powdered Sugar For a light dusting at the end once your cake is baked for a garnish.Fresh or Frozen Blueberries If using frozen berries there is no need to defrost them first, just gently fold them in.Cinnamon In the crumb topping makes it even more flavorful and warming.Baking Powder To get a nice lift on your cake.All-Purpose Flour No need for anything fancy, all-purpose flour is all you need.Vanilla Extract Look for pure vanilla extract.This will bring them up to room temperature. If you forgot to take them out ahead of time, place them in a bowl of warm water for 5 minutes. It will make them easier to combine with the butter and sugar. Eggs Be sure eggs are at room temperature too.I also use it in the crumb topping too, to create a delicate, crumbly crumb topping. Sugar I use white granulated sugar for a light a delicate crumb on the cake.I ind the butter isn't salty, just more flavorful! You'll need room temperature butter for the cake and cold butter, diced into cubes, for the crumb topping. Butter I prefer to use salted Land O Lakes butter for most baking.You can make it the day before and reheat and serve.It slices up easily into squares and can be piled on a cake stand for guests to serve themselves from a brunch buffet.It's the kind of cake you want to make when you have house guests visiting and need to impress the in-laws, fast!.It's similar to my Classic Crumb Cake recipe, but even more delicious for summer entertaining with the addition of bursting with blueberries! A blueberry crumb cake bursting with fresh blueberries and a sweet and crunchy crumb topping Why You'll Love This Recipe It's a wonderful brunch recipe if you are entertaining a crowd and need something impressive! It's always the first thing to go and the most requested recipe the following day! It's light and moist and topped with a crunchy, chewy crumb topping that is so addictive! My childhood summers are filled with memories of this Blueberry Crumb Cake Recipe.
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