Indulge in the delightful world of crumb cakes with our curated collection of open-face crumb cake recipes. These delectable treats are characterized by a tender and moist cake base topped with a generous layer of buttery, crumbly topping. Perfect for breakfast, brunch, or as an afternoon snack, our recipes offer a variety of flavors and textures to satisfy any sweet tooth. From classic crumb cakes with hints of vanilla and cinnamon to unique variations featuring fruits, nuts, and even chocolate, our recipes provide step-by-step instructions to guide you in creating these irresistible treats. Embrace the joy of baking and tantalize your taste buds with our selection of open-face crumb cake recipes.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CRUMB CAKE
MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 338mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
OPEN-FACE CRUMB CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform pan.
- Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
- Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
- Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
- Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 195 milligrams, Sugar 28 grams, TransFat 1 gram
OPEN-FACE CRUMB CAKE
From NYTimes.com. Originally published with FOOD; FOR THE BAKER, RIPE, FRESH FRUIT COMES TO THE FORE By FLORENCE FABRICANT, August 31, 1986
Provided by Second2None
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch spring form pan.
- Cream eight tablespoons of the butter with three-fourths cup of the sugar until fluffy. Add eggs one at a time and beat well.
- Sift flour, baking powder and salt together. Add to batter, stirring lightly, and stir in vanilla.
- Spread batter in prepared pan and arrange sliced plums on top. Sprinkle with remaining sugar and dot with remaining butter.
- Bake one hour. Cool slightly before removing sides of pan. Dust with confectioners' sugar. Serve warm or cool with whipped cream. YIELD 6 to 8 servings.
Nutrition Facts : Calories 565.8, Fat 32.3, SaturatedFat 19.6, Cholesterol 153.6, Sodium 272.4, Carbohydrate 66, Fiber 2.1, Sugar 47.1, Protein 5.9
OPEN-FACED RUSTIC APPLE TART
Tart apples like Granny Smith taste best in this simple tart. Originally posted by Kathy Gunst on BabyCenter.com (http://www.babycenter.com/209_open-faced-rustic-apple-tart_400063_625.bc?scid=weekender_20101118_baby:2&pe=2UwVMVD)
Provided by MandiesRecipes
Categories Tarts
Time 1h15m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the crust: Combine 2 cups of the flour with the salt and confectioners' sugar in the work bowl of a food processor. Pulse a few times to blend. Add the butter, and pulse about 20 times, or until the butter is the size of small peas. Add the egg, pulse to blend, and add enough of the water (a little at a time, pulsing between each addition) for the crust to stay together when you squeeze a handful of dough. Wrap the dough in plastic and chill in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. To make the filling: Mix the apple slices with the lemon juice, and set aside. Mix the remaining 1/4 cup flour with the sugar and cinnamon in a small bowl. Add half of the flour-sugar mixture to the apples, and stir gently to combine ingredients. Roll the dough out into a large 1/4-inch-thick round. Sprinkle the remaining half of the flour-sugar mixture over all except the outside 2 inches of the dough. Place the apple slices over the flour-sugar mixture in concentric circles, overlapping the slices and leaving about 2 inches of empty crust around the edge of the apples. Using your hands, fold the edge of the crust over the apples, overlapping the folds slightly and pressing the crust together with your hands where the crust overlaps. Place the remaining tablespoon of butter cubes over the top of the uncovered apples. Bake the tart for 35 to 45 minutes, until crust and apples are light golden brown and the apples are somewhat tender. Before serving, dust the tart with confectioners' sugar.
Nutrition Facts : Calories 493.6, Fat 26.4, SaturatedFat 16.1, Cholesterol 101.3, Sodium 224, Carbohydrate 59.5, Fiber 3, Sugar 21.1, Protein 6.3
Tips:
- Use fresh ingredients. The fresher your ingredients, the better your crumb cake will taste. This is especially true for the fruit filling. If you're using frozen fruit, be sure to thaw it completely before adding it to the batter.
- Don't overmix the batter. Overmixing the batter will make the crumb cake tough. Mix just until the ingredients are combined.
- Use a light hand when spreading the crumb topping. You don't want the topping to be too thick, or it will overpower the cake. A thin layer of topping is all you need.
- Bake the crumb cake until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of your pan.
- Let the crumb cake cool completely before serving. This will allow the flavors to develop and the cake to set properly.
Conclusion:
Open-face crumb cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its simple ingredients and straightforward instructions, this cake is sure to be a hit with your family and friends. So next time you're looking for a sweet treat to enjoy, give open-face crumb cake a try!
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