The best delicious Crumb Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Crumb Cake recipe today!
Hello my friends, this Crumb Cake recipe will not disappoint, I promise! Made with simple ingredients, our Crumb Cake is amazingly delicious, and addictive, everyone will be asking for more Crumb Cake.
What Makes This Crumb Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Crumb Cake.
Ready to make this Crumb Cake Recipe? Let’s do it!
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5 1/2 c Unsifted flour (up to 6-1/2)
3/4 c Sugar
1 ts Salt
3 pk Active dry yeast
1/2 c Softened margarine
1 c Very warm tap water
3 Eggs at room temperature
Melted margarine
Workbasket Recipes: This issue (March, 1979) has a large article entitled
“Bread: From Freezer To Oven”. I thought the breads looked interesting, so
I am posting them, but each is fairly long, and will probably have its own
mailing.
Prepare Crumb Topping (see below). Refrigerate until ready to use.
In a large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, and
undissolved yeast. Add margarine.
Gradually add tap water to dry ingredients and beat 2 minutes at medium
speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup
flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in
enough additional flour to make a soft dough. Turn out onto lightly floured
board; knead until smooth and elastic, about 8 to 10 minutes.
Divide dough into 3 equal pieces. Roll one piece to an 8 inch square. Press
into a greased 8 inch square baking pan. Brush with melted margarine.
Sprinkle with 1/3 prepared Crumb Topping. Cover pan tightly with plastic
wrap, then with aluminum foil; place in freezer. Repeat with remaining
dough and topping. Keep frozen up to 6 weeks.
Remove from freezer. Let stand, covered with plastic wrap, at room
temperature until fully thawed, about 3 1/2 hours. Let rise in warm place,
free from draft, until more than doubled in bulk, about 1 1/2 hours.
Bake at 375 about 25 minutes or until done. Remove from baking pans and
cool on wire racks. If desired, sprinkle with confectioners’ sugar.
CRUMB TOPPING
Blend together 3/4 cup unsifted flour, 1/2 cup sugar and 1 1/2 tsp
margarine just until mixture is crumbly. Makes three 8 inch cakes.
Yields
1 Servings
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