New York Style Crumb Cake - RECIPE - nobizlikedoughbiz (2024)

FAQs

How do you keep crumb topping from sinking into batter? ›

When adding to cakes, be sure to add it to thick, dense batters. Thin, liquidy batters will cause the crumble topping to sink instead of staying on top of the cake.

The main difference between the two cakes is the amount of streusel topping. Crumb cake has a thicker layer of streusel topping than coffee cake. Coffee cake can also be made without the streusel topping. You might also see that there's a New York-style crumb cake as well, which has much bigger crumbs.

An easy crumb topping, of course! It's so quick to make, and is really more of a ratio than a recipe—a combination of butter, light brown and granulated sugar, flour, and a touch of cinnamon. And it's as simple as mixing the ingredients—first the dry ingredients, then rubbing in the butter. That's it!

You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn't crumbly you need to add a little more butter.

Work in the butter, mixing until coarse crumbs form. Sprinkle topping evenly over the top of muffins, quick bread, coffee cake, etc. before baking.

As my Epi colleague Anna Stockwell writes in her method for easy No-Recipe-Required Granola, egg whites have the power to help ingredients clump together. And since they're light, I knew they wouldn't weigh down that streusel. The result was a crisp topping that sliced beautifully and stayed intact.

Streuselkuchen (German pronunciation: [ˈʃtʁɔʏzl̩ˌkuːxn̩]; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel.

Coffee is made for baking. Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee.

Why is my cake crumb so dense? ›

Six common baking-fails, and how they can be prevented. Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Use cold, cubed butter.

Making the crumble with room temperature or melted butter will cause the topping to spread as it bakes, rather than creating a landscape of craggy, crunchy sweet pieces. Using cold butter will help all the crumble ingredients bind together before baking and then saturate them evenly in the oven.

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Just place the large clumps of streusel in a plastic baggy and put them in the freezer. After it is frozen solid, place one at a time in the food processor and process just until it's broken into small pieces again.

This is usually down to the butter being too warm when mixed together. Also, if the ambient temperature is warm, then the butter will soften after the crumble mix is made and cause it to turn into a dough-like consistency. Be sure to use cubed butter straight from the fridge when making the crumble mix.

Why does my crumble topping look like dough? This is usually down to the butter being too warm when mixed together. Also, if the ambient temperature is warm, then the butter will soften after the crumble mix is made and cause it to turn into a dough-like consistency.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Ingredients: Streusel is typically made with a 1:1:2 ratio of flour, sugar, and butter. Crumble topping, on the other hand, has a higher ratio of sugar to flour, typically 1:1 or 1:1.5. This gives crumble topping a sweeter and more crumbly texture. Texture: Streusel is denser and more chewy than crumble topping.