CRUMB CAKE TOPPING RECIPE RECIPES

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PINEAPPLE-GINGER CRUMB CAKE RECIPE - NYT COOKING



Pineapple-Ginger Crumb Cake Recipe - NYT Cooking image

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 23

1 1/2 tablespoons unsalted butter, plus more for greasing the pan
1 1/2 cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
1 1/2 tablespoons dark brown sugar
1/8 teaspoon ground allspice
Pinch of fine sea or table salt
1 1/4 cups/155 grams all-purpose flour
1/2 cup/105 grams dark brown sugar
3 tablespoons coarsely chopped almonds or other nuts
2 tablespoons finely chopped candied ginger
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, melted and cooled
1 1/2 cups/180 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/100 grams granulated sugar
2 large eggs
1 tablespoon dark rum or vanilla extract
1 teaspoon finely grated lime zest
1/2 cup/118 milliliters sour cream or whole Greek yogurt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
  • Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
  • On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
  • Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK



Blueberry Crumb Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 48 minutes

Prep Time 8 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
  • For the streusel:
  • Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
  • For the cake:
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. 
  • Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, 
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

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PINEAPPLE-GINGER CRUMB CAKE RECIPE - NYT COOKING
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.
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Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.
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