Crumbcake. A muffin but not. :)
Usually when you see a recipe for crumbcake it will be baked in a square pan. I like to make them in muffin cups; little individual bites of WOW. By doing it this way you can easily freeze them and have a weeks worth of breakfasts ready to go.
Crumbcakes are especially good with a cup of coffee and really, really hard to resist when you are at the computer late at night…The cake is tender and not too sweet, heady with vanilla. The crumb on top is sweet and spicy with brown sugar and cinnamon.
Let’s chat about cinnamon real quick. I have always been a freak about fresh herbs and spices because of the flavor loss over a relatively short period of time. However, until the blog exchange I did not know that there were different types of cinnamon! Well in the exchange I got several bottles of spices, including four..yes FOUR different types of cinnamon! My favorite is the Korintje which is quite spicy! I am now hooked on Penzey’s Spices. Anyway..the cinnamon will definitely make a huge difference in this so use one that is very fresh if possible.
When you sprinkle the crumb on top of the batter; press down gently. This will affix the crumbs and it will keep the cake flatter on top and less like a muffin.
You are seriously going ot love these.
Old Fashioned Crumb Cakes
Makes 12
2 c flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 c oil (light flavored, I use peanut)
3/4 c sugar
2 eggs
2 tsp vanilla
1/2 c milk
Sift dry ingredients.
Mix wet ingredients. Beat well.
Stir together.
Scoop into muffin cups.
Top with:
1/3 c brown sugar
3 tbs flour
1 tbs cinnamon
2tbs butter
rub together until mixture is crumbly. Spoon a little on the top of each muffin. Gently press down.
Bake at 400 for about 20-25 minutes, or until a toothpick comes out clean.
Image:Marye Audet
Content:Marye Audet for Baking Delights
[...] delightful little crumb cakes, called “individual bites of WOW” by the woman who first blogged about them, are small enough to minimize guilt (portion control is the only weapon I have left), and [...]
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Excellent! That sounds great!
I am so glad I am encouraging your baking diva..that is my job
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Marye, do you know how much you’re spoiling my family with your wonderful recipes?? I’ve never been much of a baker, but you’re teaching me.
Definitely making this. But not today, because this is our day OFF, right? Happy Mother’s Day!
And btw, they LOVED the savory monkey bread. Instead of using the dried spices, I just used the romano and fresh rosemary from my balcony, chopped fine. I also used olive oil for the oil part and split the flour between all-purpose and whole wheat. It was a really great melding of yeast roll/mediterranean, and perfect with the soup!
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They are…I mean…were. :/
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I love Penzys. And they produce a great catalougue.These muffin crumb cakes look divine.
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