Best 4 Butter Crumshus Cake Recipes

Indulge in the delectable flavors of the Butter Crumbshus Cake, a true masterpiece that combines the richness of butter, the crunch of crumbs, and the soft texture of a moist cake. This heavenly creation is perfect for any occasion, whether it's a cozy family gathering or a special celebration. Explore a collection of carefully curated recipes that guide you through the process of crafting this delightful treat. Discover the classic Butter Crumbshus Cake recipe, featuring a tender crumb and a generous topping of buttery crumbs. For a unique twist, try the Sourdough Butter Crumbshus Cake, which incorporates the tangy flavor of sourdough starter into the batter. If you're looking for a gluten-free option, the Gluten-Free Butter Crumbshus Cake is a delightful alternative that doesn't compromise on taste or texture. And for those who love chocolate, the Chocolate Butter Crumbshus Cake is an irresistible choice, combining the classic flavors of chocolate and butter in a single decadent dessert. No matter which recipe you choose, the Butter Crumbshus Cake is sure to leave a lasting impression on your taste buds.

Here are our top 4 tried and tested recipes!

BUTTER CRUMSHUS CAKE

Butter Crumshus Cake image

Make and share this Butter Crumshus Cake recipe from Food.com.

Provided by R.Rowand

Categories Breakfast

Time 40m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/2 cup flour
1/2 cup brown sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
8 ounces cream cheese
1 1/2 cups sugar
2 eggs, unbeaten
1 teaspoon vanilla
1/2 cup milk

Steps:

cut 1/4 cup butter in to flour and brown sugar set a side.
sift flour baking powder, baking soda and salt.
cream 1/2 cup butter with cream cheese, gradually add sugar, blend in eggs and vanilla beat very well add milk alternately with sifted flour blend well after each addition.
pour in to a 13 x 9 inch pan sprinkle crum mixtureon top adding 1/2 cup chopped nuts if you wish.
bake at 350 F for 30 to 40 mins.

Nutrition Facts : Calories 207, Fat 9.8, SaturatedFat 6, Cholesterol 44, Sodium 184.1, Carbohydrate 27.5, Fiber 0.3, Sugar 17, Protein 2.8

BUTTER CAKE

Butter Cake image

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Provided by Carol

Categories Desserts Cakes Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
Sift together the flour, salt, and baking powder.
Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g

BLUE-RIBBON BUTTER CAKE

Blue-Ribbon Butter Cake image

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn't wait to try it. I knew it had been someone's favorite because of the well-worn page. -Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, Fat 19g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 344mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Quick and Almost-Professional Buttercream Icing image

After failing to find the perfect recipe for buttercream icing, I found one that worked for me and then added my own two cents.

Provided by xoshadyxo

Categories Desserts Frostings and Icings Buttercream

Yield 8

Number Of Ingredients 5

Ingredients

½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed

Steps:

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 31.5 g, Cholesterol 30.8 mg, Fat 11.6 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 83.7 mg, Sugar 31 g

Tips:

Use unsalted butter and bring it to room temperature before creaming it with the sugar. This will help ensure that the cake is light and fluffy.
Cream the butter and sugar together until they are light and fluffy and the mixture is almost white in color. This will help incorporate air into the batter, which will also make the cake light and fluffy.
Add the eggs one at a time, beating well after each addition. This will help prevent the cake from curdling.
Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cake.
Pour the batter into a greased and floured 9x13 inch baking pan. Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the crumb topping. Combine the flour, sugar, butter, and cinnamon in a bowl and mix until the mixture resembles coarse crumbs.
Once the cake is done baking, sprinkle the crumb topping evenly over the top. Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown.
Let the cake cool completely before serving.

Conclusion:

Butter crumb cake is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The tips provided in this article will help you make the perfect butter crumb cake every time. So what are you waiting for? Give this recipe a try today!