beckms
04-08-2002, 03:49 PM
These are very lovely little coffee-cake-type things, that would be perfect for brunch or a coffee klatsch or something. They look just like the picture!
This recipe is in the new Penzey's catalogue that I just got today. It is NOT light, but I'm sure you baking geniuses could experiment with it!
The only lightening I did was to change half of the eggs to whites, and it was still very tasty and moist. I was afraid to mess with the butter in the batter, but I bet the butter in the topping could be reduced and still have the same effect.
I cut the recipe in half to make 12 cakes.
* Exported from MasterCook *
Cinnamon Crumb Cakes
Perfect for breakfast or a bedtime snack, these cakes are equally delicious with a cup of coffee or a glass of milk. This recipe makes a bunch so serve them for brunch, or put some aside in the freezer for later use.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- room temperature
1 cup sugar
1 teaspoon vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
TOPPING
1 cup all-purpose flour
2/3 cup brown sugar -- packed
1 teaspoon cinnamon
1/2 cup cold butter -- cut into TB-sized pieces
cooking spray
Preheat the oven to 325.
In a large mixing bowl beat together the butter and sugar. Add the vanilla and the eggs one at a time, beating well after each addition.
Combine the flour and baking powder in a separate bowl and add to the rest of the ingredients.
Mix on low speed until well blended--the batter will be very thick.
Coat 2 muffin pans with cooking spray. Divide the batter evenly among the cups. This will fill them about halfway.
TOPPING
Mix together the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Do not make it too fine.
Put about 1 Tablespoon of topping over each cake using up all the topping; you will not see much of the batter.
Bake on two shelves for about 18 minutes, switching shelves after the first 10 minutes. They are done when a toothpick inserted in the center comes out clean.
Do not overbake; start checking at about 16 minutes. Cool 5 minutes in the pans and then remove to a cooling rack.
Source:
"Penzey's Early Summer 2002 catalogue"
Yield:
"24 "
This recipe is in the new Penzey's catalogue that I just got today. It is NOT light, but I'm sure you baking geniuses could experiment with it!
The only lightening I did was to change half of the eggs to whites, and it was still very tasty and moist. I was afraid to mess with the butter in the batter, but I bet the butter in the topping could be reduced and still have the same effect.
I cut the recipe in half to make 12 cakes.
* Exported from MasterCook *
Cinnamon Crumb Cakes
Perfect for breakfast or a bedtime snack, these cakes are equally delicious with a cup of coffee or a glass of milk. This recipe makes a bunch so serve them for brunch, or put some aside in the freezer for later use.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- room temperature
1 cup sugar
1 teaspoon vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
TOPPING
1 cup all-purpose flour
2/3 cup brown sugar -- packed
1 teaspoon cinnamon
1/2 cup cold butter -- cut into TB-sized pieces
cooking spray
Preheat the oven to 325.
In a large mixing bowl beat together the butter and sugar. Add the vanilla and the eggs one at a time, beating well after each addition.
Combine the flour and baking powder in a separate bowl and add to the rest of the ingredients.
Mix on low speed until well blended--the batter will be very thick.
Coat 2 muffin pans with cooking spray. Divide the batter evenly among the cups. This will fill them about halfway.
TOPPING
Mix together the flour, brown sugar, and cinnamon in a bowl. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs. Do not make it too fine.
Put about 1 Tablespoon of topping over each cake using up all the topping; you will not see much of the batter.
Bake on two shelves for about 18 minutes, switching shelves after the first 10 minutes. They are done when a toothpick inserted in the center comes out clean.
Do not overbake; start checking at about 16 minutes. Cool 5 minutes in the pans and then remove to a cooling rack.
Source:
"Penzey's Early Summer 2002 catalogue"
Yield:
"24 "