* Exported from MasterCook *
Miniature Cinnamon Crumb Cakes
Recipe By :
Serving Size : 24 Preparation
Time :0:00
Categories :
Amount
Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1
cup butter -- two sticks, room temperature
1
cup sugar
1 1/2
teaspoons vanilla extract
4
eggs
2
cups flour
2
teaspoons baking powder
Streusel Topping
1
cup flour
2/3
cup brown sugar -- firmly packed
1
teaspoon cinnamon
1/2
cup cold butter -- one stick, cut into tablespoon pieces
Preheat oven to 325 degrees.
You will need two muffin pans that hold 12 muffins each. Lightly spray
cups with cooking spray. I would not recommend using cupcake papers for
these.
In a large mixing bowl, beat together the butter and sugar. Add the
vanilla and eggs one at a time, beating well after each addition.
Combine the flour and baking powder together in a bowl and add to the
butter, sugar, and egg mixture. Mix on low speed until well blended-the
batter will be very thick.
Divide the batter evenly among the 24 cups. This will fill them about
half way.
For the topping, mix together the flour, brown sugar, and cinnamon in a
bowl.
Add the hard butter and cut it in to the dry ingredients until it
resembles coarse crumbs-you can use your hands for this, rubbing it
between your fingertips. Don't make it too fine, you want it to have
some texture to it. Note: I use my hand held pastry blender tool.
Put about 1 tablespoon of the streusel topping over each cake using up
all of the topping;you will not see much of the atter.
Bake in a preheated oven on two shelves for about 18 minutes, switching
shelves after the first 10 minutes.
They are done when a toothpick inserted in the middle comes out clean.
Do not overbake;start checking them at about 16 minutes.
Cool 5 minutes in the pans, then remove to a cooling rack.
For OAMC: Let cool completely. Freeze in gallon freezer bag. Let thaw
before eating. I like to microwave mine for 20-30 seconds before
eating.
Description:
"They freeze great in a large resealable freezer bag. I do
not recommend using cupcake papers for this recipe."
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Per Serving (excluding unknown items): 219 Calories; 12g Fat (50.7%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
66mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0