I need some good recipes for a crumb cake?

Answer 1

OLD-FASHIONED CRUMB CAKE
My dad grew up in the Bronx of the 1920s and was very fond of the yeasty crumb cakes found in many German-Jewish bakeries there. He calls the moist, tender cakes "crumb buns" and loves to eat them with a cup of coffee.
For cake
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
1 cup warm whole milk (105‰–115°F)
1/2 cup plus 1 tablespoon sugar
1 tablespoon fresh lemon juice
3 3/4 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons salt
2 large eggs, at room temperature for 30 minutes
1 1/2 teaspoons vanilla
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces and softened slightly

For crumb topping
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small pieces
1 teaspoon vanilla

Special equipment: a stand mixer fitted with paddle attachment

Make dough:
Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.

Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

Make topping:
Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.

Form and bake cake:
Butter a 13- by 9-inch baking dish or pan.

Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.

Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.

Put oven rack in middle of oven and preheat oven to 350°F.

Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

Cooks' note:
Crumb cake is best when freshly made, but leftovers can be rewarmed, wrapped in foil, in a 350°F oven.

Makes 12 to 16 servings.

Answer 2

Cinnamon-Pecan Crumb Cakes:

Prep: 15 min., Stand: 30 min., Bake: 55 min.

Lining the pans with greased and floured heavy-duty aluminum foil makes these cakes easy to remove without inverting the pan and losing the crumb topping. Leave extra foil extending above the pan to lift the cakes out.

1 cup butter, melted
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 cups all-purpose flour
2 cups chopped pecans
1 recipe Sour Cream Cake Batter

Stir together first 5 ingredients in a large mixing bowl; add flour and pecans, stirring until blended. Let stand 30 minutes or until mixture is firm enough to crumble into small pieces.

Spoon cake batter evenly into 2 greased and floured aluminum foil-lined 9- x 2-inch round cake pans. Sprinkle crumbled pecan mixture evenly over cake batter.

Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire racks.

Yield: Makes 2 (9-inch) cakes

Answer 3

INGREDIENTS:
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
.
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
PREPARATION:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.
Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

Answer 4

Here u go..www.marthastewart.com/page.jhtml?type=content&id=recipe2062
southernfood.about.com/od/coffeecakerecipes/r/blcc96.htm
www.recipezaar.com/55139
allrecipes.com/recipe/crumb-cake-ii/detail.aspx?rss=1
www.hillbillyhousewife.com/crumbcake.htm

Answer 5

Try www.recipezaar.com and you should have PLENTY luck there and all for FREE too!
Also try www.allrecipes.com. It's free too with PLENTY recipes.