Wednesday, October 12, 2011

German Crumb Cake

                                      German Crumb Cake


3  cups flour
1  cup solid vegetable shortening, I use Crisco
2  cups firmly packed brown sugar 
1/2  teaspoon cinnamon
1/2  teaspoon nutmeg 
2  eggs
1  teaspoon cinnamon
1  teaspoon nutmeg
3/4  teaspoon salt

1  cup diluted canned milk, warm (1/2 cup water + 1/2 cup evaporated canned milk)
1  Tablespoon apple cider vinegar
1  teaspoon baking soda

1.  Preheat oven to 375°.
2.  Using a pastry blender, cut the flour, vegetable shortening and brown sugar together, in a large bowl. 
3.  Remove 1  cup and set aside in a small bowl.
4.  Mix the 1/2  teaspoon cinnamon and 1/2  teaspoon nutmeg into this reserved 1 cup mixture. Set aside.

5.  Using a wooden spoon, mix the eggs and spices into the remaining flour mixture that is in the large bowl.  Set aside.

6.  In a measuring cup, mix together the diluted canned milk and apple cider vinegar.  Let stand for 5 minutes.
7.  Add the baking soda to the measuring cup of milk and apple cider vinegar and stir the milk mixture while holding the measuring cup over the bowl of ingredients, because the mixture will immediately begin to foam and overflow.
8.  Immediately add the milk mixture to the large bowl of ingredients and stir with a wooden spoon.
9.  Stir just a little bit to mix it all together.
10.  Do not over stir!  The batter will be lumpy.
11.  Pour the batter into a heavily greased and floured bundt pan.
12.  Sprinkle the reserved 1 cup of flour/brown sugar mixture evenly over the top of the batter.
13.  Bake at 375°  for 1 hour, until toothpick is JUST clean.
Do not over bake!
14.  Let cake cool for 10 minutes and then remove cake from pan while it is still hot.
15.  Cool completely on cooling rack.
16.  Cover and refrigerate overnight before cutting and serving.

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