Best 2 Mini Crumb Cakes Recipes
Indulge your sweet cravings with our delightful collection of mini crumb cakes! These bite-sized treats are a delightful blend of flavors and textures, perfect for any occasion. Each recipe offers a unique twist on the classic crumb cake, ensuring there's something for every palate. From the classic cinnamon crumb topping to the decadent streusel topping, our recipes cater to all preferences. Whether you prefer a moist and fluffy cake or a rich and dense one, our recipes will guide you to create the perfect mini crumb cakes. With step-by-step instructions and helpful tips, you'll be able to impress your friends and family with these delightful treats. So, gather your ingredients, preheat your oven, and let's embark on a baking journey to create unforgettable mini crumb cakes!
Let's cook with our recipes!
NEW YORK STYLE CRUMB CAKE
This is my favorite recipe for classic New York-style crumb cake. The cake is buttery and moist and you'll definitely enjoy the thick crumb topping!
Provided by Sally
Categories Breakfast
Time 1h50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
- Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
Tips:
- Use fresh or frozen fruit for a delicious and vibrant flavor. - If using frozen fruit, thaw it completely before mixing it into the batter. - For a moist crumb topping, use a combination of butter, flour, sugar, and oats. - Press the crumb topping firmly onto the batter before baking to ensure it stays in place. - Bake the mini crumb cakes until a toothpick inserted into the center comes out clean. - Allow the mini crumb cakes to cool completely before serving.Conclusion:
These mini crumb cakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist cake batter, sweet crumb topping, and variety of fresh fruit options, these mini crumb cakes are sure to be a hit. So next time you're looking for a tasty and portable snack or dessert, give these mini crumb cakes a try!
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