Butter crumb cake recipe12/5/2023 ![]() Bring to room temperature and dust with powdered sugar before serving. Tightly double wrap in aluminum foil or saran wrap, label and date, and store in the freezer for up to 2 months. 1 cups (2 sticks) unsalted butter, plus more for greasing 2 tablespoons Royal Cinnamon 4 cups all-purpose flour, plus more for dusting cup granulated. This crumb cake will stay fresh stored at room temperature, tightly covered in saran wrap or placed in an airtight container for 3-4 days. Spoon the cake batter into a parchment paper-lined 8×8″ square baking pan.Slowly stir in the flour, baking soda, and salt until just combined.Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. In a large mixing bowl, cream together the butter and sugar.Start by making the crumb mixture: toss together all the dry ingredients, then stir in the melted butter just until all is moistened.(the ingredient amounts are listed in the printable recipe card further below) ![]() The only recipe I’ll ever use!” – Barbara How to make crumb cake: “I made this for a small brunch get together and everyone raved about it! It’s the moistest crumb cake I’ve ever had and best crumb topping ever. Perfect crumb topping – The crumb topping is perfectly soft and tender to melt in your mouth, yet delicately crispy to create a nice contrast to the soft cake.The vanilla-scented butter cake is not too sweet to counterbalance the amount of streusel topping. ![]()
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