Martha stewart blueberry crumb cake full#

Add the butter, and incorporate it using a pastry blender or a fork until it forms large, moist clumps. Combine the flour, brown sugar, cinnamon, and salt in a small mixing bowl. Martha Stewart calls this crumb cake fool-proof and I agree! It’s hard to go wrong with this recipe.

Sour cream – The sour cream should be room temperature, too! Let it sit for about 30 minutes with the butter and eggs while you gather the other ingredients and get ready to start baking.

Eggs – Let the eggs come to room temperature.

All-purpose flour – Measure by weight for best results.

Butter – This butter also needs to be softened.

Unsalted butter – The butter should be softened, but not too soft.

Coarse salt – This adds a little bit of balance to the sugary topping.

It makes a big difference in the overall flavor of the recipe! For the crumb topping: You’ll notice that the ingredient list here is simple, which means it’s important to use high-quality butter, cinnamon, and vanilla. Cinnamon loses aroma and flavor over time, so if you don’t bake often, it’s very possible that you may need to replace yours! What You’ll Need Whatever kind of cinnamon you use, take a whiff and make sure it still has a strong cinnamon scent before you use it in this cake. Penzey’s recommends only using 2/3 the amount of cinnamon called for in a recipe, but I went all in and have no regrets-a strong cinnamon works well in a crumb cake. I like to use Penzey’s Vietnamese Cassia Cinnamon in this recipe, which is apparently the strongest cinnamon money can buy.

Martha stewart blueberry crumb cake full#

And the crumb topping is absolute perfection-crisp, buttery, and full of cinnamon flavor. If you’ve been disappointed by dry crumb cakes in the past, let me tell you: this cake is extremely moist thanks to the addition of sour cream. I like to mark recipes-to-be-tried with small post-its, but with this book I didn’t even bother because I plan on making every single thing. There are so many things in this book that I want to try, I hardly know where to start. Recently, I came into possession of Martha Stewart’s Baking Handbook.

It’s also practically fail-proof! Moist Old-Fashioned Crumb Cake Recipe This Classic Crumb Cake recipe is buttery, moist, and delivers plenty of cinnamon flavor.