Sunday, July 27, 2014

Very Berry Crumb Cake




My Crumb Coffee Cake

It is Sunday morning and time for a treat!

This recipe has been my family favorite for  over 40 years.

My Dad loved it and whenever I make it I think of him.

My Hubby loves it ... with lots of cinnamon.

My Boys love it however I make it.

My Girl loves plain crumb cake.

I love it with coconut and pineapple and nuts mixed into the topping.

Yesterday we found fresh raspberries and blueberries
 so today it is a 

Very Berry Crumb Cake


very berry = very yummy


My Coffee Crumb Cake Recipe

Cake:
3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar
2 eggs, well beaten
1 cup milk
1 cup butter melted
1 teaspoon vanilla extract

Crumb Topping:
1/3 cup soft butter
1/2 cup sugar.
1/3 brown sugar
1/2 cup flour

Glaze:
1 cup powdered sugar
2-4 tablespoons milk
1/2 tsp vanilla

To make it Very Berry ...

 1 cup fresh blueberries, rinsed, dried and lightly floured
 1 cup fresh raspberries, carefully rinsed and dried ... raspberries mush easily, 
 handle with care. 

Preheat oven to 375 degrees.  

Butter 13 x 9 inch baking dish.

In small bowl: combine all topping ingredients to form moist crumbs and set aside.

In large bowl:  measure in dry cake ingredients and stir gently to combine. In large measuring cup, combine beaten eggs and milk and extract and then stir in warm melted butter.  Add immediately to dry cake ingredients in large bowl and stir with wooden spoon just until combined. Batter will be thick and slightly lumpy.  This makes a lovely plain crumb coffee cake as is.  

If adding the berries, add the blueberries and fold gently. Then add the rasberries and very gently fold. A few broken raspberries add to the goodness but try to keep them as whole as possible.

Gently spoon into prepared baking dish and spread to level carefully.  A few hills and valleys is fine.

Sprinkle the crumb mixture evenly over the top.

Bake 35 - 45 minutes or until puffed, lightly browned and a toothpick inserted in the center come out clean.

Set on wire rack to cool and combine the glaze ingredients and then drizzle over the warm cake.  Cool about ten minutes before cutting ... unless your hubby is standing over you and cannot wait that long. 

Store cold leftover cake ... if you have any ... in an airtight cake saver.

Variations:

Sour Cream Crumb Cake ... substitute 1/2 cup sour cream for 1/2 cup of the milk

Buttermilk Crumb Cake ... substitute 1 cup buttermilk for 1 cup milk

Greek Yogurt Crumb Cake ... substitute 1 cup any flavor traditional Greek yogurt for the 1 cup milk

Whole Wheat Crumb Cake ... substitute half or all the all-purpose white flour 

Nut Topped Crumb Cake ... add 1/3-1/2 cup of chopped nuts of your choice to crumb topping

Almond Crumb Cake ... add 1/2 teaspoon almond extract to the cake batter and 1/2 cup finely chopped almonds to the crumb topping.  Substitute almond extract for vanilla in the glaze

Apple Cinnamon Crumb Cake ... fold in 1-2 apples cored and thinly sliced  and 1 teaspoon cinnamon to the cake batter

Banana-Nut ... Fold in 1/4 cup additional flour to original recipe and stir in 3 medium size well ripen bananas beaten with a fork and 1/3 cup chopped walnuts or pecans after cake batter in combined

Pineapple-Coconut ... Drain small can crushed pineapple.  Add drained pineapple and 1/3 cup moist flaked coconut to the topping ingredients and add put the juice in a measuring cup and add milk to make 1 cup of liquid.

Cherry Cobbler Crumb Cake ... spread 1 can cherry pie filling (or any peach or apple) into bottom of the baking dish before spreading cake mixture; add crumb topping as above.

Create your own family favorites variation ... :)

Enjoy!



6 comments:

  1. if there is anything left.. I will be right over...if not I will just lick the dish lol
    lovely recipe

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  2. Oh my. How yummy! Thanks for the great recipe share! They're going in my recipe box - right after I make the Very Berry version.

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  3. I'll have to save this recipe for one of the color days. When it's over 90 degrees, the oven sits idle.

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  4. Here you go again, supplying yet another recipe I cannot resist . . . and so many variations! I don't know which one to try first!

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  5. Yummy recipe, Pat!
    I made it with frozen blueberries, and my family loved it!
    Thanks!

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  6. Mmm looks so delicious wish I felt like making it. Between beautiful quilts and yummy receipies I and a lovely person I love your blog Pat

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Thanks for stopping by and leaving a kind word! :-)