- 12
- 60 mins
- 80 mins
Ingredients
- For the Streusel:
- 1-1/3 cup Flour
- 1/2 cup Light Brown Sugar
- 1/3 cup Sugar
- 1/2 tsp Salt
- 10 tbps Unsalted Butter, cut into 1/2 inch pieces
- For the Mini Crumb Cakes
- 8 tbsp Unsalted Butter
- 1-1/2 cups Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Buttermilk
- 1-1/2 tsp Vanilla
- 1 cup Sugar
- 2 Eggs
- See variations below.
Preparation
Step 1
Have all the ingredients at room temperature
Position a rack in the lower third of an oven and preheat to 350 degrees. Grease the 12-well mini crumb cake pan.
To Make the Streusel:
In a bowl, stir together the flour, brown sugar, granulated sugar and salt. Using your fingertips or two knives, cut in the butter until the mixture is crumbly and no lumps of butter remain. Set aside.
To Make the Crumb Cakes:
In a small saute pan over medium heat, melt 5 tbsp of the butter. Continue to cook until golden bits begin to form on the bottom of the pan, about 3 minutes. o not allow the butter to burn. Pour into a small bowl and let cool completely.
Over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt. Set aside.
In a small bowl, combine the buttermilk and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the remaining 3 tbsp. butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and brown butter and beat until light and fluffy, 3 to 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Divide the batter among the wells of the prepared pan. Sprinkle the streusel evenly on top, lightly pressing it into the batter. Bake until the center of a cake springs back when touched and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and let the cakes cool upright in the pan for 15 minutes. To remove them from the pan, press up on the removable bottoms. Let the cakes cool on the rack for at least 20 minutes before serving. Serve warm or at room temperature.
See variations below:
Blueberry-Orange:
When preparing the batter, add 1 tbsp orange zest along with the granulated sugar and brown butter. Fold 1 cup blueberries into the finished batter. Continue as directed.
Cinnamon-Apple: In a small bowl, toss 1 cup diced, peeled apple pieces with 1 tsp. ground cinnamon. After dividing the batter among the wells, top each with some of the apple pieces, pressing them into the batter. Sprinkle with the streusel and continue as directed.
Note: Next time I will use at least 1-1/2 cups of apples. There wasn't enough apple in each one.
Banana-Walnut:
Prepare the streusel as directed, then stir in 2/3 cup chopped walnuts. Prepare the batter as directed, then fold in 1/2 cup mashed banana (about 1 medium). Continue as directed.