BEST EVER Butter Cake with Crumb Topping ~ HAPPY EASTER 2020

Crumb Cake is a favorite of many. However, for me…I like the cake portion the most. When I was a teenager, I used to make a crumb cake that was out of this world. I lost the recipe. Have been on the hunt for that recipe. I finally found a recipe that is not exactly the same, but close enough.

Today’s recipe is a Butter Cake with crumb topping. This Butter Cake doesn’t disappoint. Love the texture on this cake.

KITCHEN NOTES:
Did not use butter flavoring.
For Crumb Mixture: Added toasted, chopped walnuts. Added 1 teaspoon ground cinnamon.
For Batter: Used 1 teaspoon vanilla instead of ½ teaspoon since I didn’t use butter flavoring.
For Baking: Used aluminum 9×9 pan, baked cake at 350 degrees Fahrenheit. Cake was done in 50 minutes.

Butter Cake with Crumb Topping

by Carmen Ortiz of Baking is my Zen

Yield: 9 to 12 servings
Bake: 50-60 minutes

INGREDIENTS:

CRUMB MIXTURE
1/2 cup granulated sugar (100 grams or 3 ½ ounces)
1 stick unsalted butter, softened (1/2 cup or 114 grams or 4 ounces)
1/2 teaspoon salt
1 cup all-purpose flour (140 grams or 5 ounces)
1/2 teaspoon vanilla
1 cup walnuts, toasted and chopped
1 teaspoon ground cinnamon

BATTER
1 1/3 cups granulated sugar (265 grams or 9 1/3 ounces)
2 sticks unsalted butter, softened) (225 grams or 8 ounces or 1 cup)
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1 3/4 cups cake flour (220 grams or 7 2/3 ounces)
1 teaspoon baking powder
2/3 cup whole milk

GARNISH
Confectioners sugar (also called powdered sugar)

PAN PREP
PAM oil spray
Parchment paper

DIRECTIONS:
PREHEAT oven to 350 degrees Fahrenheit. Note: 350 degrees for an aluminum pan. For glass or dark metal pan, bake at 325°F.

PAN PREP. Use a 9inch-square baking pan. Spray the pan with oil spray. Line pan with parchment paper. Lightly spray the paper. Optional-Chill the oiled pan.

CRUMB TOPPING PREP
TOAST walnuts on stovetop or in oven for about 5-8 minutes. Cool. CHOP coarsely. Set aside.
ADD TO BOWL sugar, butter, salt, all-purpose flour and vanilla.
COMBINE using a pastry blender.
ADD walnuts and cinnamon. Combine with the pastry blender.
COVER topping with plastic wrap.
CHILL topping.

BATTER PREP
ADD sugar, butter, vanilla, and salt into a large mixing bowl.
BEAT for 2 to 3 minutes on high until fluffy. Scrape down the bowl with a spatula.
ADD one egg to butter mixture. Beat 2 to 3 minutes on high speed until light. Scrape down the bowl with a spatula. Add second egg. Mix until combined. Scrape down bowl.
COMBINE cake flour and baking powder. Mix.
ADD CAKE FLOUR & WHOLE MILK ALTERNATELY to batter. Start and end with flour in 4 additions, milk in 3.
BEAT BATTER on low speed. Scrape sides of bowl. Combine well but DO NOT OVERBEAT.
ADD CRUMB MIXTURE TO BOTTOM OF PAN: Cover bottom of prepared pan with crumbs. Spread evenly in pan.
POUR BATTER ON TOP OF CRUMBS: Cover crumbs with batter. Gently smooth batter evenly.

BAKE AT 350 DEGREES Fahrenheit for 50 to 60 minutes. Note: Cover pan loosely with aluminum foil if it browns too soon. Batter should be a dark golden brown.
REMOVE cake from oven after pick inserted comes out clean.

COOL CAKE. After 5 minutes of cooling, release the edges by going around them with a small spatula or knife. Allow cake to completely cool.
INVERT CAKE: Turn cooled cake out onto a cake board or plate. The bottom crumb topping is now on top. Remove the parchment paper.

SPRINKLE POWDERED SUGAR: Using a sieve, sift Confectioners sugar on cake.

SERVE. Cut cake and enjoy.

TO STORE IN FREEZER: Cake freezes well. Do not sprinkle with powdered sugar if freezing. Wrap well in foil.
TO THAW: Thaw cake at room temperature. Put oven temp to 350 degrees Fahrenheit. Heat cake in oven partially wrapped in foil. Leave a hole in the center for 15 to 20 minutes.

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RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen
Butter Cake with Crumb Topping

DIRECTIONS:
PREHEAT oven to 350 degrees Fahrenheit. Note: 350 degrees for an aluminum pan. For glass or dark metal pan, bake at 325°F.

PAN PREP: Use a 9inch-square baking pan. Spray the pan with oil spray. Line pan with parchment paper. Lightly spray the paper. Optional-Chill the oiled pan.

CRUMB TOPPING PREP:
TOAST walnuts on stovetop or in oven for about 5-8 minutes. Cool. CHOP coarsely. Set aside.

ADD TO BOWL sugar, butter, salt, all-purpose flour and vanilla.

COMBINE using a pastry blender.

ADD walnuts and cinnamon. Combine with the pastry blender.

COVER topping with plastic wrap.

CHILL topping.

BATTER PREP:
ADD sugar, butter, vanilla, and salt into a large mixing bowl.

BEAT for 2 to 3 minutes on high until fluffy. Scrape down the bowl with a spatula.

ADD one egg to butter mixture.

Beat 2 to 3 minutes on high speed until light. Scrape down the bowl with a spatula.

Add second egg.

Mix until combined.

Scrape down bowl.

COMBINE cake flour and baking powder. Mix.

ADD CAKE FLOUR & WHOLE MILK ALTERNATELY to batter.

Start and end with flour in 4 additions, milk in 3.

BEAT BATTER on low speed. Scrape sides of bowl. Combine well but DO NOT OVERBEAT.

ADD CRUMB MIXTURE TO BOTTOM OF PAN: Cover bottom of prepared pan with crumbs. Spread evenly in pan.

POUR BATTER ON TOP OF CRUMBS: Cover crumbs with batter. Gently smooth batter evenly.

BAKE AT 350 DEGREES Fahrenheit for 50 to 60 minutes.

Note: Cover pan loosely with aluminum foil if it browns too soon. Batter should be a dark golden brown.

REMOVE cake from oven after pick inserted comes out clean.

COOL CAKE. After 5 minutes of cooling, release the edges by going around them with a small spatula or knife.

Allow cake to completely cool.

INVERT CAKE: Turn cooled cake out onto a cake board or plate.

The bottom crumb topping is now on top. Remove the parchment paper.

SPRINKLE POWDERED SUGAR: Using a sieve, sift Confectioners sugar on cake.

SERVE. Cut cake and enjoy.

TO STORE IN FREEZER: Cake freezes well. Do not sprinkle with powdered sugar if freezing. Wrap well in foil.

TO THAW: Thaw cake at room temperature. Put oven temp to 350 degrees Fahrenheit. Heat cake in oven partially wrapped in foil. Leave a hole in the center for 15 to 20 minutes.

Recipe Inspiration by Helen S. Fletcher of Pastries Like a Pro (Deep Butter Cake)

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Easter is a Christian holiday that celebrates the belief in the resurrection of Jesus Christ.

Today, April 12, 2020, is Easter Sunday.

Due to the coronavirus pandemic, families cannot congregate together to celebrate the religious holiday of Easter.

As we all must engage in social distancing, ZOOM is a way to stay connected. Our families have been using ZOOM to stay in touch. It has been fun, but, I look forward to the days of enjoying Sundays together…elbow to elbow at the dinner table.

A fun aspect of Easter is the candy enjoyed on this day, such as chocolate bunnies, Peeps etc. One of my favorite candy are JUST BORN jelly beans. So good!

Have a Blessed Easter!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Candied Pecans ~ Can’t Have Just One

Candied Pecans are such a delicious snack, not to mention so simple to make.

Makes a nice addition alongside a spread of appetizers.

I had topped a Pumpkin Chocolate Chip Loaf with the Candied Pecans. It bought this loaf to a higher level of goodness. *smiles*

By the way, the recipe and photo tutorial for the Pumpkin Chocolate Chip Loaf can be found on my blogpost via blogger.com.

The preparation of the Candied Pecans is so easy. First, butter is added to a skillet, pecans are added and mixed.

Then brown sugar is added.

Cinnamon, salt and water are added. The pecans are stirred continuously, until the water is dissolved.

Once vanilla extract is added, it is quickly stirred and removed from the heat.

The pecans are transferred to a parchment lined baking sheet and spread in a single layer.

The nuts are baked at 350 degrees Fahrenheit for about 5 to 7 minutes.

The nuts are removed from oven and cooled completely on the baking sheet.

The candied pecans are stored airtight at room temperature up to 7 days.

There you have it…Candied Pecans…a simple recipe and such a fantastic treat.

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CANDIED PECANS RECIPE

By Carmen Ortiz of Baking is my Zen

YIELD: 1 ½ cups

INGREDIENTS:
1 tablespoon butter
1 ½ cups pecan halves
¼ cup light brown sugar
¼ teaspoon cinnamon
½ teaspoon kosher salt
1/8 cup water
½ teaspoon vanilla

DIRECTIONS:

PREHEAT OVEN to 350°F.
LINE A BAKING SHEET with parchment paper. Set aside.
MELT THE BUTTER in a medium skillet, over medium heat.
ADD THE PECANS. Stir continuously for 3 minutes.
ADD BROWN SUGAR. Stir for an additional 2 minutes.
STIR IN: cinnamon, salt and water.
COOK. STIR CONTINUOUSLY, until the water dissolves, about 1 to 2 minutes.
ADD VANILLA EXTRACT. Stir.
REMOVE PECANS from heat.
TRANSFER PECANS TO BAKING SHEET. Spread pecans in single layer.
BAKE 5 to 7 minutes.
REMOVE PECANS from oven.
COOL COMPLETELY on the baking sheet.

STORAGE: Store airtight at room temperature up to 7 days.

Source: Cookies and Cups

Add pecans in a glass jar and decorate with ribbons.
It makes for a great gift!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.