![]() Let cool completely and dust with powdered sugar.Bake for 45 to 50 minutes or until toothpick comes out clean.The pieces should be about the size of marbles. Break up the crumb topping with a spoon.Top with sautéed strawberries, but leave any accumulated juices in the sauté pan. Spread cake batter into prepared baking dish.Beat on medium speed for about 1 to 2 minutes or until smooth. Slowly add the half and half mixture to the flour butter mixture.Add the eggs and vanilla extract to the small bowl with the half and half and vinegar and stir to combine.Mix for about 2 to 3 minutes or until mixture resembles a coarse crumble. With a stand mixer or handheld mixer on low speed, add the 1 ½ sticks of butter chunks, one at a time to the dry ingredients.In a large mixing bowl, combine the dry ingredients for the cake – 2 ½ cups flour, 1 cup sugar, ½ teaspoon kosher salt, and ½ teaspoon baking soda.In a small bowl, add vinegar to half and half and set aside.In a large bowl, combine the crumb topping ingredients - ¼ cup sugar, ¾ cup brown sugar, packed, 1 teaspoon cinnamon, ½ teaspoon kosher salt, 3 ½ cups cake flour, and 2 sticks of melted butter. ![]() The strawberries should be slightly soft. Reduce heat to medium low and cook for about 4 to 5 minutes, stirring occasionally. Add the butter, brown sugar, and cinnamon. Heat a large sauté pan to medium high.Bake at 350 degrees F for about 30 minutes or until a toothpick inserted in the center comes out mostly clean with a few crumbs. Sprinkle this topping on top of the cake batter. Everyone went back for seconds anyways! As for my nephew and his ranch, I must say… Martha’s Crumb Cake might be a nice addition to the Ranch’s breakfast offerings! By the way, I hope to visit the ranch this summer, since my son quite enamored with fly fishing and outdoor boy stuff. Make topping by adding reserved cake mix, flour, brown sugar, butter, cinnamon powder in another mixing bowl, Mix with a fork until crumbly. I tried to warn them how much butter was in the cake, but no one seemed to care. It was a big hit on Christmas morning with my relatives. It was so easy to prepare, and it turned out exactly as I was hoping it would. Martha calls this a “foolproof cake – perfect for beginners.” I’d say that she’s right. It kind of seems like you don’t need that much crumb when you’re making the cake, but it really does turn out perfect in the end. I was also super surprised that the crumb layer was a good 1/2-inch thick. I decided that Martha Stewart probably knows what she’s doing and just went for it anyways. The crumb topping has 3 1/2 sticks of butter in it. Here’s the shocking part… are you ready for this? I’m seriously embarrassed to even admit that I made this, and I was totally freaked out and grossed out at the same time. It spreads rather thin (I thought…), but it rises up a fair amount to create a nice cake layer. The texture of the base batter is very thick. And I must say… it’s an awfully good one. This recipe comes directly from Martha Stewart’s Baking Handbook. But when Christmas rolled around this year, I thought about that conversation I had with Jordan and figured it was high time I added a Classic Crumb Coffee Cake to the collection. So he came up with one on his own, and I didn’t think much about it after that. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough set aside to cool to room temperature, 10 to 15 minutes. I checked my website and found that I really didn’t have anything fitting that description. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Last spring he contacted me to see if I had a great, classic crumb coffee cake recipe for him to use. He has the freedom to plan creative menus from scratch, using local ingredients and assembling theme dinners, etc. My nephew Jordan is the very talented chef at Rocky Mountain Ranch- an historic family ranch nestled in the Sawtooth Mountains of Idaho.
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