Comments on: Getting back on the horse…with crumb cake!

By: Aimee

Aimee — Tue, 25 Jan 2011 23:01:48 +0000

Thanks for stopping by! Sorry for not getting back to you sooner, but I’ve been racking my brain and bookshelves for the perfect combination for the Daring Bakers challenge this month. I find a lot of times that having too many choices can be a burden and that’s definitely the case this time.

As far as the crumb topping goes, the recipe I used (and emailed you) does use cake flour instead of all-purpose. I wouldn’t call the topping “soft” necessarily, but it certainly won’t chip a tooth. Now, if you’re trying one of my blind-baked pie crusts that’s another story, but I’m working on that one

According to the recipe I used, “Crumb topping is softer, more cookie-like…” While making adjustments, the authors tried less sugar in the topping and it, “gave my crumbs the texture of powdery snow.”

I would try the recipe I emailed you, and if you find the crumbs still too hard, maybe take a BIT of the sugar out? Otherwise maybe try a streusel recipe? Most of these things are still described as “crunchy” but not so much that you feel like you’re chewing a handful of nuts. A ways back I made Dorie Greenspan’s Allspice Crumb Muffins (unfortunately I didn’t blog about it), and I remember the streusel topping being fine and hardly crunchy. The recipe for the streusel is:

1/2 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 teaspoon ground allspice (You could use cinnamon in the case of a crumb cake, or skip the spice all together)
5 tablespoons cold unsalted butter, cut into bits

Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)

If you decide to use this recipe I might double it for a cake, especially if you like a lot of crumb. If you’re looking for just a taste of crumb, then this recipe should probably do it.

I hope this helps!

By: t. fred

t. fred — Sat, 22 Jan 2011 16:52:13 +0000

greetings for Sausalito/CA … i have been trying for ages to replicate my beloved crumb cake that i enjoyed almost every day when living in nyc. i’ve tried many (did i say MANY) recipes … i’ve gotten the taste and the texture of the cake down … but i still can’t nail the crumb topping. the taste is ok but it is always too hard/crisp!!! any suggestions for getting a softer, more toothsome crumb topping? i have always used all purpose flour … lately been seeing that it’s important to use cake flour for the crumb … what d’you think? i know it seems like an oxymoron to want a soft crumb topping … probably more specifically, i’m looking for a tender crumb topping … not one that’ll chip a tooth. i’ve also tried both cutting the butter into the dry ingredients to create the crumbs as well as using melted butter … all too hard/crisp.

By: zhang

zhang — Tue, 19 Jan 2010 08:32:43 +0000

i love a good crumb cake. wow goldit looks like you have a great crumb/cake ratio. it looks like your perfectionism pays off because it’s a lovely crumb cake

By: Angie

Angie — Sat, 09 Jan 2010 01:41:41 +0000

Very nice looking crumb cake. I’d love to have that recipe if you’re still sharing! Thanks!

By: Melody @ Party Cupcake Ideas

Melody @ Party Cupcake Ideas — Sun, 06 Dec 2009 05:19:31 +0000

Oh, that crumb cake looks so yummy! So glad I found your blog today and can’t wait to read more about your homemade cupcake recipes.

Hope you finances get back to normal soon

By: Xiaolu @ 6 Bittersweets

Xiaolu @ 6 Bittersweets — Fri, 04 Dec 2009 04:15:01 +0000

This looks lovely, Aimee! We’re glad to have you back. I recall hearing a little about the hoopla CI makes over bloggers posting their recipes. Found it ridiculous then and still do now. Their editor certainly need to get off her high horse. Good luck with everything else too!

By: Dina

Dina — Mon, 23 Nov 2009 22:33:59 +0000

i love a good crumb cake. it looks like you have a great crumb/cake ratio. it looks like your perfectionism pays off because it’s a lovely crumb cake.

By: Aimee

Aimee — Mon, 23 Nov 2009 20:40:16 +0000

Heidi, I already emailed you in response to your comment, but I wanted to mention again here, the comments of kindness and support I have received on this blog have meant so much to me, and act as real touchstones when facing these difficult times. My heartfelt thanks go out to you and everyone else who have been so kind.

By: Heidi

Heidi — Mon, 23 Nov 2009 05:13:27 +0000

Aimee,

So glad to have come across your delicious blog. This crumb cake on tastespotting is really what caught my eye. I’d love to have the recipe if you would so kindly share it with me. I will be checking back frequently.

Sorry that you feel blue so often. I can understand that. Life can be pretty darn overwhelming.

By: Aimee

Aimee — Sat, 21 Nov 2009 20:28:15 +0000

Jenn, Thanks for your undaunted support. I extremely appreciate it! I try to do just as you said, small steps. Anyways, thanks again!

Carmen, The cake was great! I’m not even that crazy about crumb cake, but I LOVED this. And, I totally feel where you are. I’m trying to do just that… hang in there. The only thing is, sometimes it feels like I’m grabbing an imaginary rope – ha! Anyways, I wish you the best of luck!