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crumb cake like cake boss????

post #1 of 31
Thread Starter 
Did anyone watch cake boss last night? Buddy made a crumb cake, that looked good enough to die for. have searched all over the net for recipes and nothing close. The dough was a kneaded, and the topping had crumbled cake, brown sugar and butter and of course some secret ingredients. if anyone has a similiar recipe or know where I could find one, I would be eternally grateful!!
post #2 of 31
I don't know the recipe, but I saw it, and it looked amazing!!!!!!!!!!

However, I thought it was weird he ate the cake with his customer.....
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
For the love of all that is sugar, flour, and eggs!

Love my life as a mother and a wife!
Reply
post #3 of 31
This isn't Buddy's, but I think it might be very close!
Yield: 8 servings

½ recipe German yeast dough (recipe follows), risen, deflated, shaped into a ball and allowed to rest for 10 minutes

Streusel:


¾ cup (105g) unbleached all purpose flour

6 tablespoons confectioners sugar

6 tablespoons (¾ stick/84g) cold unsalted butter, cut into tablespoon-sized pieces

vanilla confectioners sugar, for sprinkling I used regular confectioners sugar

German yeast dough

½ cup (120ml) whole milk

1 package (2 ¼ teaspoons) active dry or rapidrise yeast

¼ cup (50g) granulated sugar

2 ¼ cups (315g) unbleached all purpose flour, plus more as needed

4 tablespoons (½ stick/57g) cold unsalted butter, cut into 4 tablespoon-sized pieces

finely grated zest of 1 lemon

2 large eggs, at room temperature

German yeast dough:
Scald the milk in a small saucepan over medium heat you will see steam rising from the surface of the milk and small bubbles forming around the edges. Remove the pan from heat and let stand until the milk feels warm to your fingertip, about 10 minutes; an instant-read thermometer should register 4348ºC (110120ºF).

Sprinkle the yeast and 1 teaspoon of the sugar into the milk and stir well. Let stand for about 10 minutes, until the yeast is bubbly and foamy.

To make the dough using a stand mixer (which is what I did): combine 2 ¼ cups of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 minutes, until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. Switch to the dough hook and beat on low speed for 1 minute. Increase the speed to medium and beat for 5 minutes, or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl. Scrape the bowl and the dough hook.

To make the dough by hand: stir 2 ¼ cups of flour with the remaining sugar in a large mixing bowl. Add the butter and cut it in with a pastry blender or two knives until the flour looks mealy. Add the lemon zest, then add the yeast and eggs and stir with a wooden spoon to make a moist, thick dough. Beat vigorously for 58 minutes until the dough becomes smooth, sticky and elastic. When you pick some of the dough with the spoon, it will be very stretchy. Scrape the bowl and spoon.

Sprinkle 1 tablespoon flour over the dough and cover the bowl tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more depending in the warmth of your kitchen.

Lightly flour your work surface. Dislodge the dough from the bowl with a pastry scraper, scrape it out onto the work surface and turn to coat all surfaces lightly with flour. Divide the dough in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 minutes. The dough is now ready to use.

note: if you are using only half the dough, place the second ball of dough into an airtight container and refrigerate it. The next day, shape and bake it into another streuselkuchen.

Streuselkuchen:
Butter a 9-inch square baking pan* (do not use cooking spray the dough must adhere to the pan). Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼ inch thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel.

To make the streusel, put the flour, confectioners sugar and butter into the work bowl of a food processor (I used my Kitchen Aid mixer with the paddle attachment) fitted with the metal blade. Pulse 5 or 6 times, then let the machine run just until the ingredients begin to form small crumbly masses, about 30 seconds. Do not process beyond the crumb stage.

Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the streuselkuchen with a kitchen towel and let stand at room temperature for 20 minutes.

Adjust an oven rack to the center position and preheat the oven to 180ºC/350ºF.

Uncover the kuchen and place the pan in the oven. Bake for about 30 minutes, until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners sugar. Cool completely on a wire rack. This is at his best when very fresh. Cut into portions with a sharp knife.

I used a 20cm (8-in) square pan and it worked fine.
post #4 of 31
Thread Starter 
yum!! thank you so much, can't wait to try it icon_biggrin.gif
post #5 of 31
Me too, it looked so good on cake boss! thumbs_up.gif
post #6 of 31
This recipe looks great except if I'm not mistaken Buddy added a bunch a cake crumbs somewhere in the recipe.
post #7 of 31
I think if you used a little less flour, you could add the cake crumbs and maybe a little more butter.

Or maybe you could replace the flour with the crumbs?!

When ever I've made strussle it wasn't an exact recipe, I'd play around with it; it looks worth it!
post #8 of 31
It did look absolutely delicious!
post #9 of 31
I was going to say it sounded like a German/Austrian/Hungarian type of cake!

I'm so going to have to make that Streuselkuchen! MMMMmmmmm!
post #10 of 31
It looked like this, maybe? I am going to try it out.
http://www.mccormick.com/Recipes/Breakfast-Brunch/Cinnamon-Crumb-Cake.aspx
post #11 of 31
ZlatkaT
That recipe looks nice, but the one Buddy did had a kneaded dough instead of cake.
post #12 of 31
Thread Starter 
I think the recipe that cakedesire put on is very close except buddy mixed cake crumbs in the topping, and the dough was definetely kneaded.
post #13 of 31
I know this thread is a little old so I don't know if anyone is still interested. But just in case:
Buddy said that it was a German recipe, and one of my grandmothers was from Germany, and she had a similar recipe (not sure if EXACTLY the same) called Streuselkuchen (German crumb cake). It uses dough like the recipe from the show. Try doing a google search for that and see if it's the same. icon_smile.gif
post #14 of 31
This is an old post, but I JUST saw the crumb cake show. Oh my goodness. I googled trying to find the recipe and this forum came up. I am wondering if anyone has tried the recipe in this forum and what did you think?

That crumb cake looked sooooooooooooooooo good! icon_biggrin.gif
post #15 of 31
Yes I made it and it was amazing! I replaced the flour in the topping with cake crumbs and I could have eatten a bowl of just that icon_wink.gif It's deffinatly a recipe I'm going to make a lot. Oh yeah, it's really easy to make too!
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