NEW ORLEANS CRUMB CAKE
An easy chocolate cake from a mix with a dandy streusel topping of graham cracker crumbs, chocolate chips and walnuts.
Provided by Deb Johansen
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.
- Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 45.8 g, Cholesterol 8.5 mg, Fat 20.4 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 360.9 mg, Sugar 28.8 g
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
THE BEST LOUISIANA CRUNCH CAKE EVER
One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!
Provided by TwinGodesses
Categories Dessert
Time 1h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 Degrees Fahrenheit.
- 2. Sift together cake flour, salt, baking powder and soda. Set aside.
- 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
- 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
- 5. Mix in sour cream and vanilla extract.
- 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
- 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
- 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
- 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
- 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
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