Thanks to this weather and bitter cold, my husband and I have stayed home since Christmas, and our Fridays are very low key. So the first weekend in January I started my Friday Night Baking!! I have been trying all sorts of new recipes and thought I'd share one of my new favorites with you all. This cake is soooo moist. Matt and I can't stop poking at it and usually have it finished within 24 hours. Thankfully my long runs are on Saturdays so I usually don't feel too guilty shoving my face with it.
Here is my lovely assistant.
My daughter just loves to help me bake. It's cute in theory, but a pain in reality. She looks so cute and helpful here, but I was about ready to throw her out of the kitchen! She's lucky mommy has patience!! Well, in this case I did anyway. This time we made the cake into cupcakes to try something different. (Better as cake in my opinion.)
Crumb Cake
2 C flour 1 1/2 C sugar 1/2 C butter 2 tsp baking powder 3/4 tsp cinnamon 2 eggs
3/4 C milk 1 tsp vanilla
Preheat oven to 350. Grease a 9 x 13 baking pan. Mix first 5 ingredients by hand and reserve 1/2 C for topping. Beat eggs, milk, and vanilla. Add to flour mixture. Mix well. Pour into prepared pan. Sprinkle reserved crumbs on top. Bake 30 minutes. After it has cooled top with powdered sugar.
*For cupcakes, cut baking time to 15-17 minutes.
Here is my lovely assistant.
Crumb Cake
2 C flour 1 1/2 C sugar 1/2 C butter 2 tsp baking powder 3/4 tsp cinnamon 2 eggs
3/4 C milk 1 tsp vanilla
Preheat oven to 350. Grease a 9 x 13 baking pan. Mix first 5 ingredients by hand and reserve 1/2 C for topping. Beat eggs, milk, and vanilla. Add to flour mixture. Mix well. Pour into prepared pan. Sprinkle reserved crumbs on top. Bake 30 minutes. After it has cooled top with powdered sugar.
*For cupcakes, cut baking time to 15-17 minutes.
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