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B&W Crumb Cake (Copycat Recipe) Recipe

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This recipe for B&W Crumb Cake (Copycat Recipe) is from The Mansfield Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Dough
• 3⅓ cups All-purpose flour
• ¼ cup sugar
• 6 tbsp cold butter, cut into small pieces
• ½ tsp salt
• ¾ cups whole milk, warm
• 3 lg eggs, room temperature
• 3½ tsp instant or active dry yeast
• zest of ½ lemon (about 1 tsp)
Crumb Topping
• 2½ cups flour
• 1¼ cups Granulated sugar
• 1 cup (firmly packed) Dark brown sugar
• 1 tsp cinnamon
• 1 cup (2 sticks) melted butter
• Powdered sugar for dusting (optional)
Directions:
Directions:
DOUGH
1. Combine butter, flour, sugar and salt in the bowl of a mixer and beat until the butter is distributed and the mixture looks mealy.
2. In another bowl combine beaten eggs, luke-warm milk and yeast. Mix to combine and let rest while you zest your lemon (5 minutes should be fine)
3. Add the milk mixture & zest to the flour/sugar mixture and stir with a spatula until it comes together loosely.
4. Using a dough hook beat for 3-5 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl. Put the dough out on a lightly floured board (the dough will be sticky).
5. Generously butter a 9"x13" pan. Use real butter, no sprays!
6. Roll out the dough to the size of the pan (use only ½ the dough if you prefer a thin layer of cake) If making a 2nd cake with the remaining ½ of dough, you will need to double the crumb topping quantities.)
7. Place dough in pan.
CRUMB TOPPING
1. Place flour, granulated and brown sugar in a bowl with cinnamon. Mix to combine.
2. Pour in melted butter and combine until crumbly.
Number Of Servings:
Number Of Servings:
18-24

 

 

 

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