Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Recipe Q&A + Apricot Ginger Coffee Cake!
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NEW Recipe: Apricot Ginger Coffee Cake:
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Apricot Almond cake with Rosewater and Cardamom recipe - Simply Nigella: Episode 1 - BBC Two
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Watch the BBC first on iPlayer ???? Programme website: This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling.
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Apricot Almond Coffee Cake
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My thoughts: Right away I wasn't jazzed about this. The next day I said hey, this is better than yesterday. Today is day three and this cake is awesome. Let it sit. I promise you...it will be awesome if you just let it sit.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream = I FORGOT THIS and it was still good
1 1/2 cups apricot preserves
crumble topping (recipe follows)
Preheat oven to 350. Spray a 13x9-inch baking pan with nonstick cooking spray.
In a large bowl, beat butter and cream cheese at medium speed with mixer until blended. Add sugar, beating until creamy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, baking soda, salt and nutmeg. Gradually add to butter mixture, beating until just combined. Stir in sour cream. Spread half of batter in prepared pan. Gently spread preserves over batter. Drop remaining batter by tablespoonfuls over preserves. Sprinkle with crumble topping. Bake for 30 minutes to 35 minutes or until a wooden toothpick inserted in center comes out clean. Let cool for 30 minutes before cutting.
crumble topping
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup sliced almonds
In a small bowl, combine flour and brown sugar. Using a pastry blender cut in butter until mixture is crumbly. Stir in almonds.
LAUSD Coffee Cake ????☕
Anyone who was in the LAUSD probably had one of these coffee cakes at some point. I was missing these a while back and managed to find the official recipe online. Check it out below~
LAUSD coffee cake recipe:
???? 3 3/4 cups all-purpose flour
???? 1/2 cup + 2 tbs non-fat dry milk
???? 1 1/4 tsp salt
???? 1 tsp nutmeg
???? 1 1/2 tsp cinnamon
???? 3 1/2 tsp baking powder
???? 3/4 tsp baking soda
???? 2 tbs vinegar
???? 1 1/2 cup water
???? 1 cup + 2 tbs oil
???? 1 cup sugar
???? 1 1/4 cup brown sugar
???? 2 eggs
Topping:
???? 3/4 cup + 3 tbs all-purpose flour
???? 1/4 cup + 1 tbs packed brown sugar
???? 1/4 cup sugar
???? dash of salt
???? 1/4 + 1/8 tsp cinnamon
???? 1/4 + 1/8 tsp nutmeg
???? 1/4 cup oil
Cake: Combine the dry ingredients (flour, powdered milk, salt, nutmeg, cinnamon, baking powder, baking soda), mix thoroughly/sift then set aside. In a separate bowl, combine the water and vinegar. In a large mixing bowl combine the oil, sugar, and brown sugar. Beat the eggs one at a time into the oil/sugar mixture. Slowly add the dry ingredients and the water/vinegar into the wet ingredients and mix until combined. Pour batter into a 9x13 greased baking pan lined with parchment paper (in the video I saved enough batter to make two smaller loaves to give away but you don't have to do this).
In a separate bowl, combine all the ingredients for the topping and mix thoroughly. Sprinkle the topping evenly over the raw cake batter. Bake in a preheated oven at 375°F for about 45 minutes or until a toothpick comes out clean.
Apricot Coffee Cake no. 2 - Kitchen Cat
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★ Kitchen Cat ★ Apricot Coffee Cake Recipe no. 2.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
12 ts : Equiv.sweetner
2 c : Canned Apricots,drain Chop
1/4 ts : Salt
1 : Egg
2/3 c : Water
1 1/2 c : Flour
1 ts : Vanilla
1/4 c : Nonfat Dry Milk
2 ts : Baking Powder
Ground Cinnamon