CRUMB CAKE
A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.
Categories Breakfast & Brunch
Time 1h10m
Yield One 9x13-inch cake (12 squares)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
- Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
- Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg
APPLE CRISP CAKE
This warm and spicy cake is a comforting twist on a favorite fall dessert. Dotted with apples and topped with the perfect crispy streusel, it's the must-try cake of the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In medium bowl, mix oats, flour, brown sugar and 1 teaspoon cinnamon. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. Stir in nuts; set aside.
- In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples. Sprinkle streusel evenly over apples. Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.
- When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, 1/2 teaspoon cinnamon and the vanilla. Increase speed; beat mixture until stiff peaks from. Top cake with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 17 g, TransFat 0 g
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
BASIC CRISPY CAKES
Ooey, gooey crisp rice treats may have a reputation for being square, but don't stop there! You can cut, roll, and mold the mixture into all sorts of clever confections.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Melt butter over low heat in a large saucepan. Add mini marshmallows; stir until melted, about 10 minutes.
- Stir in crisp rice cereal.
- Cars and bugs are shaped by hand. Work quickly while mixture is soft and sticky: Spoon into greased bowl; cover with plastic wrap so it doesn't harden.
- Butter hands, and make shapes one at a time. Boats, flowers, and hills are cut out after the mixture has hardened.
- Spoon the warm mixture into a greased 9-by-13-inch pan; pat smooth. Let set, uncovered, 30 minutes to an hour, and then cut out.
CHOCOLATE RICE KRISPIE CAKES
Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 9
Number Of Ingredients 7
Steps:
- Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
- Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
- Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
More about "fine crisp cakes recipes"
BEST 40 MOST SPECTACULAR LAYER CAKES RECIPES, NEWS, TIPS …
From foodnetwork.ca
- Mocha Chocolate Icebox Cake. The Barefoot Contessa brings ease to decadent dishes like this fancy cake. The secret is good-quality ingredients (and a little love, too).
- Raspberry Mascarpone Black Forest Cake. Decadent doesn’t even begin to describe this ganache-covered chocolate cake stuffed with mascarpone filling and raspberry sauce, topped with fresh raspberries.
- Cookies and Cream Cake. This cookies and cream cake topped with crumbled cookies is sure to satisfy your cookie, cake, and chocolate cravings. Get the recipe.
- Lemon Pie Cake. Light and airy angel food cake is layered with lemon curd and topped with meringue for the ultimate lemon dessert. Get the recipe.
- Chocolate Berry Cake with Italian Buttercream. This delicious chocolate cake doesn’t skimp on the buttercream. Iced in an ombré petal style, it’s also a treat for the eyes.
HOW TO MAKE A COFFEE CRISP CAKE - FOOD NETWORK CANADA
From foodnetwork.ca
Cuisine CanadianCategory Cake,Canadian,Dessert,Great Canadian CookbookServings 10Total Time 2 hrs
THE BEST RECIPES FOR FINE CRISP CAKES - RECIPES MY CAFE
From recipesmycafe.blogspot.com
RECIPES: CAKES | DUNCAN HINES CANADA®
From duncanhines.ca
FINE CRISP CAKES | RECIPESTY
From recipesty.com
CINNAMON-CRISP COFFEE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FINE CRISP CAKES - EASYCOOKFIND
From easycookfind.com
ALLRECIPES
From allrecipes.com
FINE CRISP CAKES
From recipepes.com
20 CAKES TO MAKE WHEN YOUR CUPBOARDS ARE BARE | TASTE …
From tasteofhome.com
FINE CRISP CAKES RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
CHERRY CRISP CAKE - HOUSE OF NASH EATS
From houseofnasheats.com
APPLE CRISP CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEST COFFEE CRISP CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CRISPY RICE CAKES RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love