Best Anns Velvet Crumb Cake Recipes

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VELVET CRUMB CAKE



Velvet Crumb Cake image

Coconut and pecans add a wonderful flavor to this crumb cake made using Bisquick Heart Smart® mix - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 8

Number Of Ingredients 11

1 1/2 cups Bisquick Heart Smart® mix
1/2 cup sugar
1 egg
2/3 cup fat-free (skim) milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons butter or margarine, softened
2 tablespoons fat-free (skim) milk

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan or 9-inch round cake pan with cooking spray. In medium bowl, beat all coffee cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Pour into pan.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • Set oven control to broil. In medium bowl, mix all topping ingredients with fork until crumbly. Spoon evenly over cake. Broil with top about 3 inches from heat about 2 minutes or until topping is golden brown.

Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 55 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 260 mg

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Steps:

  • In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
  • Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
  • Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

BISQUICK'S VELVET CRUMB CAKE



Bisquick's Velvet Crumb Cake image

This is my favorite crumb cake. I have been making this since I was a teenager. I always double up the recipe. Even though it's not my original recipe, I love sharing it because so many people gobble it up. I remember making this when I had my teenager crush over for a family dinner. He wanted to marry me after eating this...

Provided by Annamaria Settanni McDonald

Categories     Cakes

Time 50m

Number Of Ingredients 12

CAKE
1 1/2 c original bisquick mix
1/2 c sugar
1/2 c milk
2 Tbsp softened butter
1 egg
COCONUT TOPPING
1/2 c flaked coconut
1/3 c brown sugar
1/4 c chopped nuts
3 Tbsp butter softened
2 Tbsp milk

Steps:

  • 1. Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • 2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • 3. In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

VELVET CRUMB CAKE (ORIGINAL RECIPE FROM BISQUICK)



Velvet Crumb Cake (Original Recipe from Bisquick) image

I got this recipe off the side of a Bisquick box over 20 years ago. It's the best cake I've ever had. They took the recipe off the box so I e-mailed them and asked them to send it to me. I don't eat a lot of sweets, but this is one I could eat everyday. I changed the coconut to Wheaties as I can't see a crumb cake with coconut. I've always made it with Wheaties. I also double the topping because it's so sweet and good, but I wrote the recipe as it's called for. Hope you enjoy this. By the way they've since put this recipe back on the box.

Provided by msjill111

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups original Bisquick baking mix
1/2 cup sugar
1/2 cup milk
2 tablespoons shortening
1 teaspoon vanilla
1 egg
1/2 cup wheat flakes cereal, crushed (the original calls for coconut, but I like the Wheaties better)
1/3 cup packed brown sugar
1/4 cup chopped nuts (optional(I do not use)
3 tablespoons butter or 3 tablespoons margarine, softened
2 tablespoons milk

Steps:

  • Heat oven to 350°F Grease and flour 8 inch square or 9 inch round pan.
  • Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
  • Beat on medium speed 4 minutes,scraping bowl occasionally.
  • Pour into pan.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  • Cool slightly.
  • Make crumb topping: Mix all together and spread over cake.
  • Set oven to broil.
  • Broil about 3 inches from heat about 3 minutes or until golden brown.

ANN'S VELVET CRUMB CAKE



Ann's Velvet Crumb Cake image

This is so easy and great for a light desert or with coffee in the morning. It's adapted from a Bisquik recipe and was given to me by a friend of my mother-in-law, a lovely lady named Ann. You will probably have all of the ingredients and can have this in the oven in less & your kitchen smelling heavenly in less than 15 minutes. Keeps great and no need to refrigerate.

Provided by Kaleigh

Categories     Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

3 cups Bisquick baking mix
1 cup sugar
2 eggs
1 cup milk
2 teaspoons vanilla
4 tablespoons shortening or 4 tablespoons margarine
1 1/4 cups packed light brown sugar
1 tablespoon milk
6 tablespoons stick butter

Steps:

  • Combine all cake ingredients well and pour into a greased 9x13 pan.
  • Bake at 350 for 25 -30 minutes.
  • Meanwhile prepare icing: Combine topping ingredients in a saucepan and bring to a slow boil/simmer for 5-7 minutes.
  • Poke holes in cake and pour icing over cake while still warm.
  • After pouring over cake, sit cake under broiler for 30 seconds-1 minute (watch).
  • Let cool before serving.

Nutrition Facts : Calories 475.2, Fat 19.5, SaturatedFat 8, Cholesterol 65, Sodium 545.9, Carbohydrate 70.9, Fiber 0.8, Sugar 50.8, Protein 5.1

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What is Ann's Velvet Crumb Cake Recipe?

Ann's Velvet Crumb Cake Recipe is a delicious dessert recipe that has been passed down through generations in Ann's family. The recipe is for a soft and fluffy cake that is topped with a decadent crumb topping. The cake is perfect for any occasion and can be enjoyed as a dessert or as a breakfast treat.
The History of Ann's Velvet Crumb Cake Recipe
Ann's Velvet Crumb Cake Recipe has a long and rich history that dates back several generations. The recipe was first created by Ann's great-grandmother, who was a baker in Germany. She brought the recipe with her when she immigrated to the United States and passed it down to her daughter, who then passed it down to Ann's mother. Ann learned the recipe from her mother and has continued to bake it for her own family and friends.
The Ingredients in Ann's Velvet Crumb Cake Recipe
Ann's Velvet Crumb Cake Recipe is made with simple ingredients that can be found in most kitchens. The cake batter is made with flour, sugar, baking powder, salt, butter, milk, and eggs. The crumb topping is made with brown sugar, flour, cinnamon, and butter.
The Process of Making Ann's Velvet Crumb Cake Recipe
To make Ann's Velvet Crumb Cake Recipe, you first need to preheat your oven to 350 degrees Fahrenheit. Then, grease a 9x13 inch baking pan and set it aside. Next, you will make the crumb topping. In a medium-sized bowl, mix together the brown sugar, flour, cinnamon, and butter. Use your hands or a pastry blender to mix the ingredients until a crumbly mixture forms. In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the butter and mix until the mixture resembles coarse sand. Then, add in the milk and eggs and mix until the batter is smooth. Pour the batter into the greased baking pan and sprinkle the crumb topping over the top. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tips for Making Ann's Velvet Crumb Cake Recipe
- Make sure that all ingredients are at room temperature before starting the recipe. - Use a pastry blender or your hands to mix the crumb topping. Be careful not to overmix or the topping will become too fine and won't crumble properly. - Don't overmix the cake batter or it will become too dense. Mix until the batter is just combined. - To test if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.
Conclusion
Ann's Velvet Crumb Cake Recipe is a delicious and easy-to-make dessert that has been enjoyed by families for generations. With its soft and fluffy cake and mouthwatering crumb topping, it's no wonder that this recipe has stood the test of time. Whether you're looking for a dessert to impress your friends or a sweet treat to enjoy with your morning coffee, Ann's Velvet Crumb Cake Recipe is sure to please.
Ann's Velvet Crumb Cake is a classic recipe that has been in existence for decades. It is a delicious and moist cake that has a unique, velvety texture that sets it apart from other cakes. This cake is a favorite for many and is perfect for any occasion. However, to get the best results when making this cake, there are valuable tips that you need to keep in mind.

Tips for Making Ann's Velvet Crumb Cake

1. Use the Right Ingredients
One of the most important things to consider when making Ann's Velvet Crumb Cake is the ingredients that you use. It is crucial to use the right ingredients in the right amounts to get the perfect texture and flavor. Some of the ingredients you need for this cake include cake flour, sugar, eggs, unsalted butter, buttermilk, vinegar, vanilla extract, baking soda, and cocoa powder. Make sure that you use high-quality ingredients for the best results.
2. Measure Accurately
The accuracy of your measurements is crucial when making this cake. Even the slightest variation in the measurements can affect the outcome of the cake. Use a digital kitchen scale to ensure that you measure all the ingredients accurately. This will help you get the right texture and flavor that you're looking for.
3. Cream the Butter and Sugar Thoroughly
When making Ann's Velvet Crumb Cake, the first step is to cream the butter and sugar until light and fluffy. This step is essential as it helps to incorporate air into the mixture, resulting in a light and fluffy cake. Make sure that you beat the mixture for at least five minutes to ensure that it is well creamed.
4. Sift the Dry Ingredients
Sifting the dry ingredients is another crucial step when making this cake. Sifting helps to remove any lumps in the dry ingredients and also helps to aerate the mixture. Aerated flour results in a lighter cake. Sift the flour, cocoa powder, and baking soda together at least twice before adding them to the mixture.
5. Mix Gently
When mixing the ingredients together, be gentle, and avoid over-mixing. Over-mixing can result in a dense cake. Use a rubber spatula to fold in the dry ingredients and the buttermilk alternately. Begin and end with the dry ingredients.
6. Bake at the Right Temperature
Baking at the right temperature is crucial when making Ann's Velvet Crumb Cake. The oven should be preheated to 350 degrees Fahrenheit before you start baking the cake. Once you put the cake in the oven, do not open the door for at least the first 30 minutes. Opening the door can cause the cake to sink in the center due to the sudden temperature change.
7. Test for Doneness
To test for doneness, insert a cake tester or a toothpick into the center of the cake. If it comes out clean, then the cake is ready. If it comes out with batter on it, then the cake needs to bake for a few more minutes.
8. Let the Cake Cool Completely
After removing the cake from the oven, let it cool in the pan for at least 10 minutes before removing it. Once you remove it from the pan, let it cool completely on a wire rack.
9. Dust with Powdered Sugar
To add a finishing touch to your cake, dust it with powdered sugar. This will give your cake a beautiful look and add a touch of sweetness to it. Use a sieve to dust the sugar over the top of the cake.

Conclusion

Ann's Velvet Crumb Cake is a classic recipe that is loved by many. By following these valuable tips, you can make a cake that is moist, flavorful, and has a velvety texture that is unique to this recipe. Remember to use high-quality ingredients, measure accurately, cream the butter and sugar thoroughly, sift the dry ingredients, mix gently, bake at the right temperature, test for doneness, let the cake cool completely, and dust with powdered sugar. With these tips, you will be able to make a cake that is perfect for any occasion.

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