Saturday, November 13, 2010

Take A Bite Of: Mini New York Crumbcakes

You know you needed something delicious to start your morning, didn't you ? There is a chill in the air outside so we need something warm. This recipe will make 24 mini crumb cakes. You can half the recipe easily if you only want one dozen. I used my Chicago Metallics Mini Cheesecake pan with removable bottom. Fill each well 1/2 way and put the crumb topping on thick.  MMMMM..your coffee has a new BFF. From my kitchen to yours, enjoy every bite.

Mini New York Crumbcakes
From the Foster's Market Cookbook.
Topping:1.5 cups all-purpose flour
2 cups light or dark brown sugar
2 T cinnamon
1 T nutmeg
1 T all spice
2 sticks butter, melted
Combine the dry ingredients in a bowl and blend well. Stir in the melted butter until all the dry ingredients are moistened. Set aside.
3 cups flour
1 cup sugar
1 tablespoon plus 1 ½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 ¼ cup milk
¼ cup canola oil
1 tablespoon plus 2 teaspoons pure vanilla extract
1/3 cup confectioner’s sugar to garnish, optional

Preheat oven to 325-degrees. Sift together the flour, sugar, baking powder, and salt in a large bowl. Combine eggs, milk, oil and vanilla in a separate large bowl and whisk until well blended.
Add the flour mixture to the egg mixture just until the dry ingredients are moist. Do not overmix. Fill each well 1/2 way per above. Follow with crumb topping. Bake 28-25 minutes until cake rises and topping bakes into the batter. Remove from oven and cool slightly in the pan. Try to share at least one or two.  Happy Saturday. Comments off. Go and bake. 
And don't forget to enter my giveaway posted just below.