How to Make the World's Best Crumb Cake! Lost Entenmann's Classic
The wizards at Entenmann's stumbled upon the world's best crumb cake...and then they went and threw it away! Entenmann's Filled Chocolate Chip Crumb Cake was the stuff supermarket bakery dreams are made of: two delicious cake layers infused with chocolate chips, chocolate buttercream for days, yummy crumb topping, plus powdered sugar. It was heavenly.
But it turns out, not enough of you jamokes bought the damned things. They discontinued this perfect cake, years and years ago, due to low sales volume. You probably didn't deserve it, anyway.
Luckily, Rosie from Rosie's Country Bakery was able to crack the code. Here's the recipe currently on her website—but beware, this version has been updated and isn't my favorite:
Instead, I recommend this older version, which has been scrubbed from the web and is only available in the Wayback Machine:
Here's a link to all of my other baking videos:
#StayHome #Baking #Entenmanns
Late Nights: Blueberry Buckle | Blueberry Crumb Cake | Light ASMR
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Link to recipe:
Recipe
Cake...
3/4 cup sugar
1/4 cup shortening
1 large egg
3/4 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used fresh)
Additional shortening and flour to prepare the baking pan
For the topping
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter
Preheat the oven to 375 degrees.
In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended.
Then add the milk and mix again until blended.
In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended.
Fold in the blueberries.
Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
How to Make New Jersey Crumb Buns
Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns.
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How to Make Ina's Blueberry Crumb Cake | Food Network
Ina bakes a lemon-infused blueberry cake with a buttery streusel topping.
This video is part of Barefoot Contessa, hosted by Ina Garten.
Ina Garten knows how to entertain with simplicity, style and fun. Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.
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Bursting Blueberry Crumb Cake
Recipe ⬇️⬇️⬇️ or PRINT:
Blueberry Crumb Cake - blueberry crumble meets warm lemon cake with extra crunchy streusel topping and melty vanilla ice cream. SWOON! - N x ❤️
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Bursting Blueberry Crumb Cake
CRUNCH CRUMB (STREUSEL):
2/3 cups flour, plain/all-purpose (100g)
½ cup caster sugar (superfine sugar) (100g)
1/2 tsp cinnamon
1/8 tsp cooking/kosher salt
60g /4 tbsp melted butter
1/4 tsp vanilla extract
LEMON VANILLA CAKE:
1 1/3 cups flour, plain/all-purpose (200g)
2 tsp baking powder
1/4 tsp salt
3/4 cup caster sugar (superfine sugar) (150g)
1 tsp vanilla extract
1 tbsp lemon zest
2 large eggs, room temp
90g/6 tbsp unsalted butter, melted cooled
1/3 cup sour cream, room temp (sub yogurt) (70g)
1/3 cup milk, room temp (80ml)
BLUEBERRIES:
500g / 1lb fresh blueberries*
2 tsp lemon juice, 2 tbsp white sugar, 3 tbsp flour
1. Streusel – Mix flour, sugar, cinnamon and salt. Add butter and vanilla, use fork to mix until lumpy.
2. Blueberries – Toss in lemon, then toss with sugar and flour. (If using frozen, keep frozen and do this after you make batter).
3. Cake – Whisk flour, baking powder, salt. In larger bowl, whisk sugar, vanilla, zest and eggs. Whisk in butter & sour cream. Using rubber spatula, fold in flour in 3 batches. Then mix in milk.
4. Assemble – Pour in 20cm/8” lined pan. Top with blueberries (including all residual flour that doesn’t stick to blueberries). Crumble over streusel. Bake 65 minutes at 200C/400F (180C fan) or until toothpick inserted into centre comes out clean. Cool 10 min in pan then 10 min on rack before slicing to serve warm with ice cream! Or serve at room temp (delicious, but not as fun).
* Frozen blueberries – Use frozen and toss with flour etc after baking batter (if it thaws, it bleeds). Expect to add 10 min+ to bake time.
#recipetineats #cakerecipes #blueberrycake
Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
c o n n e c t
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