I LOVE crumb cake so this recipe was irresistible as a use for my last half pint of fresh picked blackberries. It was originally a recipe for Blackberry Crumb Muffins. Because the description in the New York Times article made it sound so decadent, I decided it should be more of a dessert than a breakfast and more of a cake than muffins. After eating some for dessert, we woke up and ate more for breakfast! I preferred it for breakfast with a cup of coffee. It would also be wonderful for a special snack with a cup of tea. 🙂 This recipe was adapted from the New York Times, contributed by Melissa Clark. I substituted Greek yogurt for sour cream in the cake.
For the Crumb Topping:
- 255 grams all-purpose flour (about 1 1/2 cups)
- 75 grams granulated sugar (about 1/3 cup)
- 105 grams dark brown sugar, lightly packed (about 1/2 cup)
- 6 grams ground cinnamon (about 1 1/2 teaspoons)
- 1 gram ground allspice (about 1/4 teaspoon)
- 1 gram fine sea salt (about 1/4 teaspoon)
- 170 grams unsalted butter, melted (12 tablespoons; 1 1/2 sticks)
For the Cake:
- 170 grams unsalted butter, at room temperature (12 tablespoons; 1 1/2 sticks)
- 200 grams granulated sugar (about 1 cup)
- 3 large eggs, at room temperature
- 1 cup sour cream or fat free Greek yogurt
- 1 1/2 teaspoons vanilla extract
- Finely grated zest of 1 lemon
- 325 grams all-purpose flour (about 2 1/2 cups)
- 10 grams baking powder (about 2 teaspoons)
- 3 grams baking soda (about 1/2 teaspoon)
- 3 grams fine sea salt (about 1/2 teaspoon)
- 1/2 pint fresh blackberries (or use raspberries, blueberries or diced strawberries)
- confectioners’ sugar, for dusting, if desired
- Heat oven to 350. If making muffins: Grease or line 24 muffin cups. If making a cake: Grease and line a 9 x 13-inch glass baking pan with parchment paper; grease parchment.
- Make the crumb topping: whisk together flour, sugars, spices and salt in a medium-sized bowl. Pour in melted butter and stir until crumbs form.
- Prepare the cake: using an electric mixer fitted with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, then scrape down sides of mixer. Mix in yogurt/sour cream, vanilla and zest.
- In a separate bowl, mix together flour, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to batter and beat until just mixed. Fold in berries with a spatula and make sure batter is completely mixed.
- Spoon batter into prepared muffin pans, filling each cup only halfway. Pinch large crumbs from topping mixture and scatter evenly on top of the batter.
- Bake for 25 to 30 minutes for muffins, or 35-40 minutes (on convection) for a 9 x 13-inch cake, or until golden and the center springs back when very gently pressed with a finger. (A cake tester will come out with crumbs attached, but it shouldn’t be wet.) Transfer to a wire rack. Serve warm or let cool completely and freeze.
- Dust with confectioners’ sugar, if desired, before serving.
- Yield: 24 muffins or a 9 x13-inch cake
Posted in Baking, Cake, Coffee Cake, Muffins, Recipes, The Piggy Pancake (Breakfast)
Tags: blackberries, blueberries, breakfast, crumb cake, dessert, Greek yogurt, raspberries, snack, strawberries
I have noticed that my entire family seems crabby after eating a pancake or waffle breakfast. No one agrees- because we all love having pancakes and waffles on Sunday mornings. 🙂 When my daughter asked for muffins this weekend, I did a thorough search to find a minimally sweet variety.
These muffins have very little sugar, butter, or oil. Their moistness comes from applesauce and buttermilk- perfect. The sweetness in the topping gives them just enough indulgence.
This recipe was adapted from Martha Stewart Living. I modified the recipe to incorporate whole wheat flour and to bake on convection. They were best eaten warm from the oven.
Yield: Makes 12 standard muffins
For the Topping:
- 1/2 cup rolled oats
- 1/4 cup packed light-brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
For the Muffin Batter:
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon coarse salt
- 1/2 cup low-fat buttermilk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 large egg whites, lightly beaten
- vegetable-oil cooking spray
To Make the Topping:
- In a medium bowl, combine oats, brown sugar, 2 T all-purpose flour, and melted butter. Stir until thoroughly combined; set aside.
To Make the Muffins:
- Heat the oven to 350 degrees, preferably on convection.
- Coat the muffin tins with cooking spray, and set aside.
- Combine flours, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt in a large mixing bowl; whisk to combine.
- Place buttermilk in a 2 cup liquid measuring cup. Add the applesauce, vegetable oil, and egg whites; whisk to combine.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir until well combined.
- Using a cookie scoop, place 3 tablespoons batter in each greased muffin tin.
- Sprinkle with a generous tablespoon of reserved topping; press gently to adhere topping to cake.
- Bake until a cake tester comes out clean, about 15 minutes on convection.
- Cool in pan for 5 minutes before serving or cooling on a wire rack.
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: applesauce, breakfast, brown sugar, buttermilk, crumb cake, ginger, healthy, low fat, muffins, rolled oats, whole wheat
Leave a comment
This coffee cake is SO GOOD! I make it every year for my husband to bring into work to celebrate a co-worker’s birthday. Crumb cake is her favorite. In the past, I have even doubled it so that we can keep one at home. Decadent. This recipe is from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook.
Yield: two 8 or 9-inch round coffeecakes, or a 9 x 13-inch pan, or a 9 or 10 inch tube pan.
- 2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
- 1 1/4 cups (8 3/4 ounces) sugar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 cup (2 sticks, 8 ounces) butter, melted
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 8 T (1 stick, 4 ounces) butter
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (8 ounces) sour cream
- 2 cups (8 1/2 ounces) unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees. Grease the preferred pan(s).
For the Crumb:
- In a medium sized mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
- Melt the butter in the microwave or small saucepan and add the extracts to it.
- Pour the flour into the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture. Set aside while you make the cake batter.
For the Batter:
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, and beat between additions. Scrape down the mixing bowl, then beat in the vanilla and sour cream.
- In a medium-sized bowl, whisk the flour, baking soda, salt and baking powder together. Add to the butter/sour cream mixture, mixing until evenly combined. Do not over-mix!
- Pour the batter into the greased baking pan(s). Crumble the crumb mixture over the top, until the batter is completely covered.
- Bake for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or 35 to 40 minutes for a 9- or 10-inch tube pan, or until a tester inserted in the center comes out clean.
- Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired.
Posted in Baking, Cake, Coffee Cake, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, cake, coffee cake, crumb cake, dessert, New York crumb cake, sour cream
Leave a comment