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Do You Remember This Recipe?

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  • Do You Remember This Recipe?

    I need the old timers before the system went down and recipes were lost.

    My Mom is looking for a coffee cake recipe that had lots and lots of struesel on top. She said the comments were - love all the toppings - oh that's too much topping.

    I don't remember this one and can't find anything like that in the archives. Anyone know what I'm talking about?

  • #2
    No, but a strusel topping is not hard to make. She can even google it.
    I don't want buns of steel. I want buns of cinnamon !!!

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    • #3
      I have this recipe, which I downloaded and copied in 2001. I think it made the rounds on the boards here. It's originally from Martha Stewart's show, and the guest cook was Sara Foster of Foster's Markets in North Carolina.

      New York Crumb Cake

      2 Tablespoons canola oil, plus more for pan
      4 cups all-purpose flour, plus more for dusting pan
      1/2 cup granulated sugar
      2 1/2 teaspoons baking powder
      1/2 teaspoon salt
      1 large egg
      1/2 cup milk
      2 teaspoons pure vanilla extract
      1 cup light brown sugar, firmly packed
      1 1/2 teaspoons ground cinnamon
      1 cup (2 sticks) unsalted butter, melted and cooled
      Confectioners' sugar, for dusting

      Place rack in center of oven, and preheat to 325. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together the egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

      Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.

      Sprinkle crumbs over batter, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

      Transfer pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. This cake can be stored, refrigerated, in an airtight container for up to 3 days.

      My note: I remember making this and thinking that the directions for the baking time had to be incomplete. As I recall, it took quite a bit longer before the cake tested done. Just use your own good baking judgment and experience.

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      • #4
        Thanks to Fatkat, Wishingstar and Bean all of the recipes were moved and saved.

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        • #5
          Thank you. I appreciate your troubles. I'll pass this along to Mom. She'll be happy to get it.

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