Brown Sugar Crumb Cake
Ingredients:
Crumb
1 1/4 cups light brown sugar
1/2 teaspoon kosher salt
1 cup butter, cold and cut into cubes
2 1/2 cups all-purpose flour
Cake
1/2 cup butter, room temperature
1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
2 large eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
2 cups all-purpose flour
Icing
3/4 cup brown sugar (you can use either dark or light, I used dark)
1/3 cup milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
Instructions
Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
Crumb
In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
Cake
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
Icing
In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
Serve warm or at room temperature
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Ingredients:
Crumb
1 1/4 cups light brown sugar
1/2 teaspoon kosher salt
1 cup butter, cold and cut into cubes
2 1/2 cups all-purpose flour
Cake
1/2 cup butter, room temperature
1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
2 large eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
2 cups all-purpose flour
Icing
3/4 cup brown sugar (you can use either dark or light, I used dark)
1/3 cup milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
Instructions
Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
Crumb
In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
Cake
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
Icing
In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
Serve warm or at room temperature
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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