• Katherine Pugh

How to bake a crumb cake

Although this is not directly Bozeman related, I think that this is a delicious dessert and a fun project to try. This recipe is originally for a cook book called The Complete Baking Book for young chefs. My version just has a few tips and tricks that will help to avoid KAT-astrophes.

  1. Preheat the oven to 325 degrees Fahrenheit and put aluminum foil in a 8 inch square baking pan.

  2. To make the crumb topping melt 8 tablespoons of butter and pour it in a medium bowl, add ⅓ of a cup packed brown sugar, ¾ teaspoon ground cinnamon, ⅓ of a cup sugar, ⅛ teaspoon salt and 1 ¾ cups cake flour (the recipe that this article is based on uses cake flour but I tried bread flour for the first batch I made and I think it tastes fine, cake flour would be the preferable option but if you don’t have it most flour will work fine) mix all these ingredients together until the resemble crumbs.

  3. For the cake in a large bowl use an electric mixer to combine ¼ teaspoon baking soda, 1 ¼ cups flour, ½ cup sugar and ¼ teaspoon salt. Mix with the electric mixer until fully combined.

  4. Add 6 tablespoons of softened butter while the electric mixer is still on mix until it looks kinda like sand. Stop the mixer.

  5. Add 1 ⅓ cup of buttermilk (my original recipe says to use buttermilk but I have tried using whole milk and my cake still tastes good) 1 egg, one egg yolk and 1 teaspoon vanilla extract.

  6. Put the batter into the foil lined baking pan and bake for 35 to 45 minutes in preheated oven. Dust with powdered sugar and enjoy (this tastes really good with milk.)

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