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Whats right crumb cake recipe tries12/7/2023 Add pineapple, brown sugar, allspice and salt, and saute until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Prepare the pineapple: In a skillet, melt butter over medium-high heat. Line the bottom of the pan with parchment paper and butter the paper.Ģ. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. 1/2 cup sour cream or whole Greek yogurtġ.1 tablespoon dark rum or vanilla extract.1/2 cup unsalted butter, melted and cooled.2 tablespoons finely chopped candied ginger.3 tablespoons coarsely chopped almonds or other nuts.1 1/2 cups fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces.1 1/2 tablespoons unsalted butter, plus more for greasing the pan. But it freezes well - on the very off chance there’s any left at all. One thing to note: Although caramelizing the pineapple may seem like overkill for a cake this sweet, it’s essential for the texture, concentrating the juices so the pineapple chunks don’t weep and make the crumbs mushy.īecause of its moisture content, pineapple crumb cake doesn’t keep as long as its fruitless counterparts. To some crumb cake aficionados, the addition of pineapple, or any fruit, is heretical, and, if this is you, feel free to omit it. Since everyone’s oven can be radically different, keep your eye on the cake. The key to keeping the cake moist is not to overbake it. Such is the case with this pineapple-strewn, ginger-crumbed version, which calls for a classic sour cream batter spiked with lime zest and some rum or vanilla to accentuate the fruit. The test is, would I devour this cake if there were no crumbs? When the answer is yes, the recipe’s a keeper. As much as I still adore this iteration, grown-up me thinks crumb cakes are even nicer when the ratio skews toward cake - as long as the cake is good enough to hold its own. My earliest childhood models were cut squares from our local deli in Brooklyn in New York City, more crumbs than cake. I’ve been obsessed with making them ever since I started baking as a kid. Most crumb cakes are more about the crumbs than the cake.īut a truly great crumb cake - a tender, velvety bed with a blanket of shaggy nuggets on top - achieves harmony, each bite a balanced interplay of spices, butter and sandy brown sugar.
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